Better Than Takeout Beef With Broccoli (Printable version)
Tender beef and crisp broccoli in savory garlic sauce ready in 30 minutes.
# List of ingredients:
→ Beef & Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 2 tsp cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets (about 1 medium head)
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated (about 1 tbsp)
14 - 2 tbsp vegetable oil (for stir-frying)
15 - 2 green onions, sliced (optional, for garnish)
16 - Sesame seeds (optional, for garnish)
# Directions:
01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat evenly and let marinate for 10–15 minutes while preparing remaining ingredients.
02 - Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 tsp cornstarch, and beef broth in a small bowl until fully combined. Set aside.
03 - Bring a large pot of water to a rolling boil. Add broccoli florets and blanch for 1–2 minutes until bright green and just tender. Drain thoroughly and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked through. Transfer beef to a plate.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for approximately 30 seconds until fragrant, being careful not to burn.
06 - Return beef to the pan with broccoli. Pour in the prepared sauce and stir-fry everything together for 2–3 minutes until sauce thickens and beef is just cooked through. Serve hot over steamed rice, garnished with green onions and sesame seeds if desired.
# Expert Advice:
01 -
- Faster than waiting for delivery and you control exactly what goes into every bite
- The velveting technique makes beef impossibly tender without any fancy equipment
02 -
- Cutting beef against the grain into thin slices is what makes it tender not your cooking time or technique
- Having everything prepped and measured before you turn on the heat is absolutely nonnegotiable
03 -
- Cold beef is easier to slice thinly so stick it in the freezer for 15 minutes before cutting
- A wok is nice but a large cast iron skillet actually works even better for home stoves