Beef and Broccoli Stir-Fry (Printable version)
Tender flank steak and crisp broccoli florets tossed in a rich, savory oyster-garlic sauce.
# What You'll Need:
→ For the Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp Shaoxing wine or dry sherry
→ For the Sauce
05 - 3 tbsp oyster sauce
06 - 2 tbsp soy sauce
07 - 1 tbsp dark soy sauce
08 - 1 tbsp brown sugar
09 - 1 tbsp cornstarch
10 - 1/2 cup beef broth or water
11 - 1 tsp toasted sesame oil
→ Vegetables & Aromatics
12 - 1 lb broccoli florets
13 - 2 tbsp vegetable oil, divided
14 - 3 cloves garlic, minced
15 - 1-inch piece ginger, peeled and minced
# Directions:
01 - Combine flank steak with cornstarch, soy sauce, and Shaoxing wine in a bowl. Toss thoroughly and let marinate for 10 minutes.
02 - Whisk together oyster sauce, soy sauce, dark soy sauce, brown sugar, cornstarch, beef broth, and sesame oil in a separate bowl until smooth.
03 - Bring a pot of water to boil. Blanch broccoli florets for 2 minutes, then drain 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 until browned. Remove beef and set aside.
05 - Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
06 - Return beef to the pan, add blanched broccoli, and pour in the sauce. Stir-fry for 2-3 minutes until sauce thickens and beef is cooked through. Serve immediately with steamed rice.
# Expert advice:
01 -
- The velveted beef technique makes every bite impossibly tender
- You can customize the vegetables based on what's in your fridge
- The sauce comes together in minutes but tastes like it simmered for hours
02 -
- Crowding the pan when searing beef will cause it to steam instead of brown, so work in batches if needed
- The sauce will continue thickening off the heat, so remove from heat while it still looks slightly loose
- Room temperature beef sears better than cold straight from the fridge
03 -
- Freeze the flank steak for 20 minutes before slicing, it makes cutting thin strips much easier
- Add a splash of rice vinegar to the sauce if you like a little brightness