Beef and Broccoli Stir-Fry (Printer-friendly)
Tender beef and crisp broccoli in savory garlic sauce ready in 30 minutes.
# What You'll Need:
→ For the Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp Shaoxing wine or dry sherry
→ For the Sauce
05 - 3 tbsp oyster sauce
06 - 2 tbsp soy sauce
07 - 1 tbsp dark soy sauce
08 - 1 tbsp brown sugar
09 - 1 tbsp cornstarch
10 - 1/2 cup beef broth or water
11 - 1 tsp toasted sesame oil
→ Vegetables & Aromatics
12 - 1 lb broccoli florets
13 - 2 tbsp vegetable oil, divided
14 - 3 cloves garlic, minced
15 - 1-inch piece ginger, peeled and minced
# Directions:
01 - Combine flank steak with 2 tsp cornstarch, 1 tbsp soy sauce, and Shaoxing wine in a bowl. Toss well and set aside to marinate for 10 minutes.
02 - Whisk together oyster sauce, 2 tbsp soy sauce, dark soy sauce, brown sugar, 1 tbsp cornstarch, beef broth, and sesame oil in a separate bowl until smooth.
03 - Bring a pot of water to a boil. Blanch broccoli florets for 2 minutes, then drain and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 1-2 minutes until browned but not fully cooked. Remove beef and set aside.
05 - Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
06 - Return beef to the pan, add blanched broccoli, and pour in the sauce. Stir-fry everything together for 2-3 minutes until the sauce thickens and beef is cooked through.
07 - Serve immediately with steamed rice.
# Expert Advice:
01 -
- The velveting technique transforms ordinary flank steak into impossibly tender beef that melts in your mouth
- Everything comes together in one pan in under thirty minutes, faster than delivery could ever arrive
02 -
- Cutting against the grain means slicing perpendicular to those long muscle fibers in the meat, it's what keeps beef tender
- Having your sauce whisked and ready before you start cooking is crucial, everything moves too fast to measure mid stir fry
03 -
- Pat your beef completely dry before slicing, wet meat steams instead of sears and you'll miss that crucial crust
- Crank your heat to high and don't be afraid of the smoke, that's what gives stir fry its characteristic wok hei flavor