Description
Flavorful Beef and Broccoli is a quick and easy homemade Chinese-inspired stir-fry featuring tender slices of flank steak, crisp broccoli florets, and a rich, savory garlic ginger sauce. Made with soy sauce, brown sugar, and simple pantry ingredients, this delicious better-than-takeout dinner comes together in just 25 minutes. Perfect for busy weeknights, family meals, and meal preparation.
Ingredients
1 lb (450 g) flank steak, thinly sliced against the grain
2 teaspoons cornstarch, for the beef marinade
1 tablespoon soy sauce, for the marinade
1 teaspoon sesame oil
⅓ cup (80 ml) low-sodium soy sauce
¼ cup (60 ml) beef broth or water
2 tablespoons brown sugar
1 tablespoon oyster sauce (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water
2 cloves garlic, minced
1 teaspoon freshly grated ginger
4 cups (about 300 g) broccoli florets, washed and trimmed
1 tablespoon vegetable oil
Toasted sesame seeds, for garnish (optional)
Thinly sliced green onions, for garnish (optional)
Instructions
- Slice and Marinate the Beef: Slice the flank steak against the grain into thin strips, approximately ¼ inch thick. Place the beef in a mixing bowl and add 2 teaspoons cornstarch, 1 tablespoon soy sauce, and sesame oil. Toss until evenly coated and allow the beef to marinate while preparing the remaining ingredients.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together the low-sodium soy sauce, beef broth or water, brown sugar, and optional oyster sauce. Add the minced garlic and grated ginger, stirring until the sugar begins to dissolve. In a separate bowl, combine 1 tablespoon cornstarch with 2 tablespoons water to create a smooth slurry. Set aside.
- Blanch the Broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook for approximately 2–3 minutes until bright green and slightly tender. Drain immediately and rinse under cold water to stop the cooking process and preserve the broccoli’s crisp texture.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Stir-fry for approximately 2–3 minutes per batch, turning until nicely browned and cooked through. Transfer the beef to a plate and set aside.
- Simmer the Sauce: Reduce the heat to medium-high and pour the prepared sauce mixture into the same skillet. Bring to a gentle simmer, allowing the garlic and ginger to release their aromas.
- Thicken the Sauce: Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring continuously. Cook for approximately 1–2 minutes until the sauce becomes thick, smooth, and glossy.
- Combine the Beef and Broccoli: Return the cooked beef and blanched broccoli to the skillet. Toss gently until everything is evenly coated in the savory sauce. Cook briefly until heated through, taking care not to overcook the beef or broccoli.
- Garnish and Serve: Transfer the finished beef and broccoli to a serving dish. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately over steamed white rice, brown rice, or noodles.
Notes
Flank steak is recommended for its rich flavor and tender texture when sliced thinly against the grain.
Cut the beef into approximately ¼-inch-thick strips to ensure quick and even cooking.
Marinating the beef with cornstarch, soy sauce, and sesame oil helps create a flavorful coating and tender texture.
Prepare and measure all ingredients before cooking because stir-frying happens quickly.
Use fresh garlic and ginger whenever possible for the best aromatic flavor.
Blanch broccoli for only 2–3 minutes to preserve its bright green color and slightly crisp texture.
Avoid overcrowding the skillet when cooking the beef. Work in batches if necessary to achieve proper browning.
Cook the beef quickly over high heat to prevent it from becoming tough or dry.
Low-sodium soy sauce helps control the saltiness of the finished dish.
Oyster sauce is optional but adds extra savory depth to the homemade stir-fry sauce.
For a thicker sauce, allow the cornstarch slurry to simmer until the desired consistency is reached.
Stir the cornstarch slurry before adding it to the sauce to prevent lumps.
Adjust the amount of brown sugar to suit your preferred balance of sweet and savory flavors.
Additional vegetables such as bell peppers, carrots, mushrooms, or snap peas can be added for variety.
Serve with steamed jasmine rice, brown rice, or noodles for a complete and satisfying meal.
For larger servings, double the ingredients and cook the beef in separate batches to maintain a high skillet temperature.
Leftovers can be refrigerated promptly in airtight containers for up to 3–4 days.
Reheat gently in a skillet or microwave until thoroughly heated, adding a splash of water if the sauce becomes too thick.
This recipe is ideal for meal preparation because the beef, broccoli, and sauce can be portioned with rice for convenient meals.
