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Beef and Broccoli: The Ultimate Guide to a Perfect Stir-Fry

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Tender flank steak and crisp-tender broccoli tossed in a savory-sweet Asian-inspired sauce. A classic and easy weeknight meal!

Ingredients

Scale
  • 1.5 lbs flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for stir-frying
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1/2 cup beef broth
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • Cooked white rice or brown rice
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions

  1. Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of Shaoxing wine (or dry sherry), 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of black pepper. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes (up to a few hours for better flavor).
  2. Prepare the Broccoli: Wash the broccoli and cut into bite-sized florets. Blanch the florets in boiling water for 2-3 minutes. Drain immediately and rinse with cold water to stop cooking. Set aside.
  3. Make the Sauce: In a small bowl, whisk together 1/2 cup of beef broth, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of brown sugar, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of red pepper flakes (if using). Ensure cornstarch is fully dissolved. Set aside.
  4. Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add half of the marinated beef in a single layer and stir-fry for 2-3 minutes, until browned. Remove from wok and set aside. Repeat with remaining beef and 1 tablespoon of vegetable oil.
  5. Stir-Fry the Broccoli: Add 2 tablespoons of vegetable oil to the wok. Add the minced garlic and stir-fry for about 30 seconds, or until fragrant. Add the blanched broccoli florets to the wok and stir-fry for about 2-3 minutes, or until they’re tender-crisp. Add 1/4 cup of water to the wok and cover it with a lid. Steam the broccoli for another 1-2 minutes, or until it’s cooked to your liking.
  6. Combine and Simmer: Pour the sauce into the wok and bring to a simmer, stirring constantly until thickened (1-2 minutes). Return the stir-fried beef to the wok and toss to coat the beef and broccoli in the sauce. Cook for another minute or two, until the beef is heated through and the sauce is nicely thickened.
  7. Serve: Serve immediately over cooked white rice or brown rice. Garnish with sesame seeds and chopped green onions, if desired.

Notes

  • Beef Selection: Flank steak is recommended, but sirloin or skirt steak can also be used. Slice thinly against the grain.
  • Broccoli Alternatives: Snap peas, bell peppers, or asparagus can be substituted.
  • Spice Level: Adjust red pepper flakes to your preference.
  • Vegetarian Option: Substitute beef with tofu or tempeh and use vegetable broth.
  • Adding More Vegetables: Add sliced carrots, mushrooms, or onions.
  • Gluten-Free: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
  • Prep Ahead: Slice beef, cut broccoli, and mix sauce in advance. Store separately in the refrigerator.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Find it online: https://mmmflavors.com/beef-and-broccoli/