Beef and Broccoli Stir-Fry (Print version)

Tender beef and crisp broccoli cooked in a savory soy-garlic sauce served with steamed rice.

# Required ingredients:

→ Stir-Fry

01 - 1 lb flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 oz broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Sauce

08 - 4 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon brown sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon sesame oil

→ Serving

14 - 1 ½ cups jasmine or long-grain rice, cooked
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)

# How to make it:

01 - Combine sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Toss to coat evenly and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Stir-fry broccoli florets for 2 to 3 minutes until bright green and tender-crisp. Remove from pan and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Spread marinated beef in a single layer and sear undisturbed for 1 minute. Continue stir-frying for 2 to 3 minutes until browned and nearly cooked through.
05 - Add minced garlic and grated ginger to the pan. Stir-fry for 30 seconds until fragrant.
06 - Return broccoli to the pan and pour in the prepared sauce. Stir constantly to coat all ingredients. Cook for 1 to 2 minutes until the sauce thickens and the dish is heated through.
07 - Spoon beef and broccoli over steamed rice. Garnish with sesame seeds and sliced spring onions if desired. Serve immediately.

# Expert Advice:

01 -
  • It's faster than most delivery services and tastes exponentially better when you control the sauce balance.
  • One skillet means minimal cleanup, and the whole thing comes together while rice steams in the background.
  • You'll finally understand why restaurant versions cost what they do—the technique matters more than the ingredients.
02 -
  • Don't skip slicing the beef against the grain—this single choice determines whether you get tender bites or tough, chewy strips.
  • High heat is non-negotiable; if your pan isn't hot enough, the beef steams instead of searing, and broccoli turns mushy.
  • Pre-mixing the sauce is the secret to looking calm while everything moves fast in the pan.
03 -
  • Prep everything before you turn on the heat—wet ingredients slow down cooking and make the pan lose temperature when you need it most.
  • The beef is done when it's mostly cooked but still slightly soft to the touch; carryover heat finishes it while the sauce thickens, so don't wait for it to look fully cooked in the pan.
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