Better Than Takeout Beef With Broccoli (Printable)
Tender beef with crisp broccoli in savory garlic brown sauce
# What You’ll Need:
→ Beef & Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 2 tsp cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated
14 - 2 tbsp vegetable oil
15 - 2 green onions, sliced
16 - Sesame seeds for garnish
# How-To Steps:
01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat thoroughly and let marinate for 10–15 minutes while preparing remaining ingredients.
02 - Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 tsp cornstarch, and beef broth in a small bowl until smooth and fully combined. Set aside.
03 - Bring a large pot of water to a rolling boil. Add broccoli florets and cook for 1–2 minutes until bright green and crisp-tender. Drain immediately 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 per side until browned but still slightly pink inside. Transfer beef to a plate.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant, being careful not to burn.
06 - Return beef to the pan with broccoli. Pour in sauce and stir-fry for 2–3 minutes until sauce thickens and coats everything evenly. Remove from heat immediately.
07 - Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice.
# Expert Tips:
01 -
- The velveting technique makes the beef impossibly tender, like restaurant quality but better
- That sauce hits all the right notes, savory, slightly sweet, and deeply aromatic
02 -
- Crowding the pan while searing beef will cause it to steam instead of brown, so work in batches if needed
- Having all ingredients prepped and ready before you start cooking is absolutely crucial for stir-fry success
03 -
- Slicing beef across the grain shortens the muscle fibers for more tender bites
- Let your wok heat up thoroughly between adding ingredients to maintain that high-heat sear