Classic Beef and Broccoli
A savory, quick, and comforting Chinese-American stir-fry featuring tender slices of beef and crisp-tender broccoli in a rich, garlicky soy-ginger sauce.
Equipment
- Wok or large skillet
- Cutting board
- Chef's knife
- Whisk
- Mixing bowls
Ingredients
Beef and Marinade
- 1 pound Flank steak — Sliced very thinly against the grain
- 1 tablespoon Soy sauce — Low sodium preferred
- 1 tablespoon Cornstarch
- 0.25 teaspoon Baking soda — Helps tenderize the beef (velveting)
- 1 tablespoon Water
Stir-Fry Sauce
- 0.5 cup Low-sodium beef broth
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Brown sugar — Packed
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Cornstarch
Vegetables & Aromatics
- 4 cups Broccoli florets — Cut into bite-sized pieces
- 2 tablespoons Vegetable oil — Divided use
- 3 cloves Garlic — Minced
- 1 tablespoon Fresh ginger — Minced
Beef and Marinade
| 1 pound | Flank steak | Sliced very thinly against the grain |
| 1 tablespoon | Soy sauce | Low sodium preferred |
| 1 tablespoon | Cornstarch | |
| 0.25 teaspoon | Baking soda | Helps tenderize the beef (velveting) |
| 1 tablespoon | Water |
Stir-Fry Sauce
| 0.5 cup | Low-sodium beef broth | |
| 0.25 cup | Low-sodium soy sauce | |
| 2 tablespoons | Oyster sauce | |
| 1 tablespoon | Brown sugar | Packed |
| 1 teaspoon | Toasted sesame oil | |
| 1 tablespoon | Cornstarch |
Vegetables & Aromatics
| 4 cups | Broccoli florets | Cut into bite-sized pieces |
| 2 tablespoons | Vegetable oil | Divided use |
| 3 cloves | Garlic | Minced |
| 1 tablespoon | Fresh ginger | Minced |
Instructions
-
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, baking soda, and water. Toss well to coat. Let it sit for 15 minutes to tenderize.
~15 minSlicing the beef against the grain ensures a tender bite. The baking soda acts as a tenderizer, mimicking restaurant-style 'velveting'. -
In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, and 1 tablespoon cornstarch. Set aside.
~3 minEnsure the cornstarch is completely dissolved to prevent lumps in your sauce. -
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender. Remove the broccoli from the wok and set aside.
~4 minFor slightly softer broccoli, add 2 tablespoons of water to the pan and cover with a lid for 1 minute to steam. -
Add the remaining 1 tablespoon of vegetable oil to the wok. Turn the heat to high. Add the marinated beef in a single layer. Let it sit undisturbed for 1 minute to develop a good sear, then stir-fry for another 1-2 minutes until browned.
~3 minDo not overcrowd the pan; cook the beef in batches if necessary. -
Push the beef to the side of the wok. Add the minced garlic and ginger to the center. Cook for 30 seconds until fragrant, then mix it into the beef.
~1 minKeep the aromatics moving so they don't burn. -
Return the broccoli to the wok. Give the sauce mixture a quick stir to recombine the cornstarch, then pour it over the beef and broccoli. Toss everything together continuously for 1-2 minutes until the sauce has thickened and coated the ingredients.
~2 min
Tips & Storage
- For easier slicing, place the flank steak in the freezer for 20 minutes before cutting.
- Serve immediately over steamed jasmine rice or noodles.
- Prep all your ingredients before starting to cook, as stir-frying happens very quickly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.