Beef and Broccoli Stir Fry (Print Version)
Thinly sliced beef and bright broccoli in a garlicky, cornstarch-thickened sauce—ready in 30 minutes.
# What You'll Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
05 - 1 teaspoon sugar
→ Vegetables
06 - 14 oz broccoli florets
07 - 1 red bell pepper, sliced (optional)
→ Sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon cornstarch
12 - 1 tablespoon brown sugar
13 - 1 tablespoon rice vinegar
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
→ For Stir Fry
16 - 2 tablespoons vegetable oil
17 - 1 green onion, sliced (for garnish)
18 - Sesame seeds (optional, for garnish)
# How to Make It:
01 - Toss the sliced flank steak with soy sauce, cornstarch, sesame oil, and sugar until evenly coated. Let rest for 10 minutes to allow the flavors to penetrate and the cornstarch to tenderize the meat.
02 - In a small bowl, whisk together soy sauce, oyster sauce, water, cornstarch, brown sugar, rice vinegar, minced garlic, and grated ginger until smooth and free of lumps. Set aside.
03 - Bring a pot of salted water to a rolling boil. Add broccoli florets and blanch for 1 to 2 minutes until bright green and crisp-tender. Drain immediately and rinse under cold water to halt cooking. Set aside.
04 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add half the beef in a single layer without overcrowding. Sear for 1 to 2 minutes until browned on the edges but still slightly pink inside. Transfer to a plate and repeat with the remaining oil and beef.
05 - Reduce the heat to medium-high. Add the blanched broccoli and sliced bell pepper (if using) to the skillet. Stir-fry for 1 to 2 minutes, tossing frequently to maintain their crisp texture.
06 - Return the seared beef to the skillet. Pour in the prepared sauce and toss everything together continuously for 2 to 3 minutes, until the sauce thickens to a glossy coating that evenly clings to the beef and vegetables.
07 - Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice, brown rice, or noodles.
# Expert Advice:
01 -
- The sauce clings to every piece of beef and broccoli like velvet, and you can mix it together in about thirty seconds.
- It genuinely takes less time to cook than waiting for delivery, and the leftovers reheat beautifully for lunch the next day.
02 -
- Overcrowding the pan is the fastest way to steam your beef instead of searing it, so always cook in batches and give each piece space.
- Letting the marinade sit for the full ten minutes changed everything for me because the cornstarch needs that time to bond with the meat and create that restaurant quality texture.
03 -
- Pop the flank steak in the freezer for twenty minutes before slicing and you will get paper thin, even strips with almost no effort.
- Everything moves fast once you start cooking, so have every ingredient measured and within arm reach before you turn on the heat.