Pin it My tiny apartment kitchen smelled incredible when I finally mastered beef and broccoli. The sizzle of hitting hot oil with that ginger-garlic aroma still makes my stomach growl. I probably made this dish fifteen times before getting the sauce consistency right. Now it is the meal I make when I need something reliable and delicious.
My roommate walked in while I was stir-frying the beef and literally stopped in her tracks. She asked what I was making because it smelled better than our usual takeout. We ate it standing up at the counter because neither of us wanted to wait for a proper table setting.
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Ingredients
- Flank steak: Thinly slicing against the grain makes every bite tender. I freeze the meat for fifteen minutes first to get clean cuts.
- Cornstarch: This velvetting technique is the secret to restaurant texture. Do not skip this step.
- Broccoli florets: Fresh heads work better than frozen here. Cut them into similar sizes for even cooking.
- Soy sauce and oyster sauce: This combination creates that deep savory flavor base. Use good quality brands.
- Brown sugar: Just enough to balance the salty elements. The sauce should taste complex not sweet.
- Fresh ginger and garlic: Grate the ginger on a microplane. Mince the garlic finely so it does not burn.
- Sesame oil: A tiny amount goes a long way. Add it at the end to preserve its fragrance.
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Instructions
- Prep the beef:
- Toss the sliced beef with soy sauce and cornstarch. Let it sit while you make the sauce. This coating will protect the meat and keep it juicy.
- Mix the sauce:
- Whisk together soy sauce oyster sauce water brown sugar cornstarch and sesame oil until smooth. The cornstarch will settle at the bottom so give it another stir right before using.
- Blanch the broccoli:
- Heat oil in a wok over high heat. Stir-fry the broccoli for two to three minutes until bright green. Remove it now because it will cook more later.
- Sear the beef:
- Add more oil to the pan. Spread the beef in one layer and let it sear for a full minute before tossing. Listen for that satisfying sizzle.
- Add aromatics:
- Toss in the garlic and ginger. Stir constantly for thirty seconds. The kitchen should smell amazing right about now.
- Combine everything:
- Return the broccoli to the pan. Pour in the sauce and toss until everything is glossy and coated. The sauce will thicken quickly.
Pin it This recipe became my go-to for dinner guests because it looks impressive but is secretly so easy. My friend actually asked for the recipe before she even finished her first serving.
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Making Ahead
You can slice the beef and mix the sauce up to a day in advance. Store them separately in the refrigerator. The broccoli is best cut fresh though.
Equipment Matters
A wok is ideal but any large skillet will work. The key is having enough surface area to get proper contact heat. Do not use a nonstick pan for the initial sear.
Serving Suggestions
Fluffy jasmine rice is my favorite base but cauliflower rice works well too. The sauce coats every grain perfectly.
- Start the rice before you prep anything else
- Have your ingredients organized before you turn on the heat
- Keep a bowl of water nearby to clean your fingers
Pin it I hope this becomes one of your weeknight staples too. There is something so satisfying about making a takeout favorite at home.
Recipe FAQs
- → How do I slice beef for stir-fry?
Slice the flank steak thinly against the grain, which means cutting perpendicular to the muscle fibers. This shortens the muscle fibers, resulting in more tender meat. Partially freezing the beef for 20-30 minutes makes slicing easier and more uniform.
- → Why is my beef tough in stir-fry?
Beef becomes tough when overcooked or sliced with the grain. To prevent toughness, velvet the meat by marinating with cornstarch and soy sauce, cook over high heat quickly, and always slice against the grain. Don't overcrowd the pan, which causes steaming instead of searing.
- → Can I use frozen broccoli?
Fresh broccoli works best for texture, but frozen broccoli can be used in a pinch. Thaw and pat completely dry before stir-frying to prevent excess moisture. Note that frozen broccoli may become slightly softer during cooking.
- → How do I make this gluten-free?
Substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. Use gluten-free oyster sauce or substitute with hoisin sauce combined with a splash of fish sauce. Always check ingredient labels to ensure no hidden gluten.
- → What can I substitute for oyster sauce?
If you cannot use oyster sauce due to allergies or dietary restrictions, combine hoisin sauce with a small amount of fish sauce for similar depth. For a vegetarian option, use mushroom sauce or a combination of soy sauce and a pinch of brown sugar.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 3-4 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. The rice should be stored separately and consumed within 2 days for best quality.
