Sliced beef and broccoli stir-fried in garlic-ginger sauce.
Flank steak is traditional; sirloin or skirt steak also work well. Partially freeze beef for 20 to 30 minutes for easier thin slicing.
Leftovers keep 3 days refrigerated; reheat in a hot pan, not microwave, for best texture. Serve immediately over steamed white rice.
Ingredients
Scale
Measurement units
- Flank steak, sliced thin against the grain
- Soy sauce (for marinade)
- Cornstarch (for beef)
- Vegetable oil
- Broccoli florets
- Garlic cloves, minced
- Fresh ginger, minced
- Soy sauce (for sauce)
- Oyster sauce
- Beef broth
- Sugar
- Cornstarch (for sauce)
- Toasted sesame oil
Ingredients
Scale
Measurement units
- Flank steak, sliced thin against the grain
- Soy sauce (for marinade)
- Cornstarch (for beef)
- Vegetable oil
- Broccoli florets
- Garlic cloves, minced
- Fresh ginger, minced
- Soy sauce (for sauce)
- Oyster sauce
- Beef broth
- Sugar
- Cornstarch (for sauce)
- Toasted sesame oil
Instructions
Marinate the beef
Marinate the beef
Mix the sauce
Mix the sauce
Blanch the broccoli
Blanch the broccoli
Sear the beef
Sear the beef
Cook the aromatics
Cook the aromatics
Combine and finish
Combine and finish
Tomorrow's Meal
Crispy Beef and Broccoli Fried Rice
Shredded leftover beef and charred broccoli florets tossed into fried rice with day-old rice for maximum texture and umami depth
You'll need to pick up:
Cooked rice (preferably day-old, chilled)EggsSoy sauceSesame oilGreen onionsNeutral oil for fryingGarlic (optional)
Quick overview:
- 1.Shred or chop cold beef into bite-sized pieces; break broccoli into small florets
- 2.Heat 2 tablespoons oil in wok or large skillet over high heat until smoking
- 3.Add chilled rice, breaking up clumps, stir-fry 3-4 minutes until heated through and edges crisp
- 4.Push rice to sides, scramble eggs in center until just set, then fold into rice
- 5.Add beef and broccoli, toss constantly for 2 minutes to warm through and char edges slightly
- 6.Finish with soy sauce, sesame oil, and green onions; toss to combine
- 7.Serve immediately while rice is hot and edges remain crispy
Before you cook
Cook notes
- • Flank steak is traditional; sirloin or skirt steak also work well.
- • Partially freeze beef for 20 to 30 minutes for easier thin slicing.
- • Serve immediately over steamed white rice.
- • Leftovers keep 3 days refrigerated; reheat in a hot pan, not microwave, for best texture.
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