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
- 1 lb Flank steak, sliced thin against the grain
- 1 tbsp Soy sauce (for marinade)
- 1 tbsp Cornstarch (for beef)
- 3 tbsp Vegetable oil
- 1 lb Broccoli florets
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 3 tbsp Soy sauce (for sauce)
- 2 tbsp Oyster sauce
- ½ cup Beef broth
- 1 tsp Sugar
- 1 tbsp Cornstarch (for sauce)
- 1 tsp Toasted sesame oil
Ingredients
Scale
Measurement units
- 1 lb Flank steak, sliced thin against the grain
- 1 tbsp Soy sauce (for marinade)
- 1 tbsp Cornstarch (for beef)
- 3 tbsp Vegetable oil
- 1 lb Broccoli florets
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 3 tbsp Soy sauce (for sauce)
- 2 tbsp Oyster sauce
- ½ cup Beef broth
- 1 tsp Sugar
- 1 tbsp Cornstarch (for sauce)
- 1 tsp Toasted sesame oil
Instructions
Marinate the beef
In a bowl, toss sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated. Let sit 15 minutes at room temperature.
Equipment
- small bowl
Ingredients
- flank steak, sliced thin (1 lb)
- soy sauce (1 tbsp)
- cornstarch (1 tbsp)
Mix the sauce
In a small bowl, whisk together soy sauce, oyster sauce, beef broth, sugar, and cornstarch until smooth. Set aside.
Equipment
- small bowl
Ingredients
- soy sauce (3 tbsp)
- oyster sauce (2 tbsp)
- beef broth (½ cup)
- sugar (1 tsp)
- cornstarch (1 tbsp)
Blanch the broccoli
Bring a pot of salted water to boil. Add broccoli florets and cook 2 minutes until bright green and crisp-tender. Drain and set aside.
Ingredients
- broccoli florets (1 lb)
Sear the beef
Heat 2 tablespoons oil in a large skillet or wok over high heat (400-450°F surface) until shimmering. Add beef in a single layer, working in batches if needed. Sear without stirring 1 minute, then stir-fry 1 to 2 minutes more until browned but still slightly pink inside. Transfer to a plate.
Equipment
- large skillet or wok
Ingredients
- vegetable oil (2 tbsp)
Cook the aromatics
Add remaining 1 tablespoon oil to the pan. Add garlic and ginger and stir-fry 30 seconds until fragrant.
Equipment
- large skillet or wok
Ingredients
- vegetable oil (1 tbsp)
- garlic cloves (4 cloves), minced
- fresh ginger (1 tbsp), minced
Combine and finish
Return beef to pan. Add blanched broccoli. Give sauce a stir and pour into pan. Toss everything together until sauce thickens and coats the beef and broccoli, about 1 minute. Remove from heat and drizzle with sesame oil. Serve immediately over rice.
Equipment
- large skillet or wok
Ingredients
- toasted sesame oil (1 tsp)
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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