Beef And Broccoli Stir Fry (Printable)
Tender flank steak and crisp broccoli in a savory garlic-oyster sauce; quick, 30-minute main for four.
# What You'll Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1 tsp sugar
→ Vegetables
06 - 14 oz broccoli florets
07 - 1 red bell pepper, sliced (optional)
→ Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp oyster sauce
10 - 2 tbsp water
11 - 1 tbsp cornstarch
12 - 1 tbsp brown sugar
13 - 1 tbsp rice vinegar
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
→ For Stir Fry
16 - 2 tbsp vegetable oil
17 - 1 green onion, sliced (for garnish)
18 - Sesame seeds (optional, for garnish)
# Directions:
01 - Toss the sliced flank steak with soy sauce, cornstarch, sesame oil, and sugar in a mixing bowl. Let the beef marinate for 10 minutes at room temperature to tenderize and absorb the flavors.
02 - In a small bowl, whisk together the soy sauce, oyster sauce, water, cornstarch, brown sugar, rice vinegar, minced garlic, and grated ginger until smooth and no lumps remain. Set aside.
03 - Bring a pot of salted water to a rolling boil. Add the broccoli florets and blanch for 1 to 2 minutes until they turn bright green and are just tender-crisp. Drain immediately and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until the oil just begins to smoke. Add half the beef slices in a single layer without overcrowding and sear for 1 to 2 minutes until browned on the edges. Transfer to a plate and repeat with the remaining oil and beef.
05 - Reduce the heat to medium-high. Add the blanched broccoli and sliced bell pepper (if using) to the skillet. Stir-fry for 1 to 2 minutes, tossing frequently to keep the vegetables crisp and evenly heated.
06 - Return the seared beef to the skillet. Pour the prepared sauce over everything and toss continuously for 2 to 3 minutes until the sauce thickens to a glossy coating that evenly clings to the beef and vegetables.
07 - Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice, brown rice, or noodles.
# Expert Tips:
01 -
- The sauce clings to every strand of beef and each broccoli floret like it was made specifically for them, creating bites that are simultaneously savory, sweet, and deeply satisfying.
- It comes together in thirty minutes flat, which means you can pull it off on a chaotic weeknight and still feel like you accomplished something real.
02 -
- Crowding the wok with all the beef at once drops the temperature and steams the meat instead of searing it, which is how you end up with gray, rubbery strips that no amount of sauce can save.
- Cornstarch in the marinade is not optional because it creates a protective barrier on the beef that locks in moisture and gives the sauce something to cling to.
03 -
- Freeze the flank steak for twenty minutes before slicing because the firmness lets you cut paper thin, even strips that cook in seconds.
- Have every single ingredient measured and arranged next to the wok before you turn on the heat because once things start moving, they move fast and there is no time to go hunting for the oyster sauce.