Beef and Broccoli Stir-Fry (Printable)

Tender beef slices and crisp broccoli cooked in a rich soy-garlic sauce served over steamed rice.

# What You’ll Need:

→ Stir-Fry

01 - 1 lb flank steak, thinly sliced across the grain
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 2 tablespoons vegetable oil
05 - 10 oz broccoli florets
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Sauce

08 - 4 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons water
11 - 1 tablespoon brown sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon sesame oil

→ For Serving

14 - 1 ½ cups jasmine or long-grain rice, cooked
15 - 1 tablespoon sesame seeds (optional)
16 - 2 spring onions, sliced (optional)

# Steps:

01 - Combine sliced flank steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Stir-fry broccoli florets for 2–3 minutes until bright green and tender. Remove and set aside.
04 - Add remaining tablespoon of vegetable oil to the pan. Place marinated beef in a single layer and sauté undisturbed for 1 minute, then stir-fry for an additional 2–3 minutes until browned and nearly cooked through.
05 - Add minced garlic and grated ginger to the pan. Stir-fry for 30 seconds until fragrant.
06 - Return broccoli to the pan and pour in the prepared sauce. Stir to coat all ingredients evenly. Cook for 1–2 minutes until the sauce thickens and the dish is heated through.
07 - Serve the beef and broccoli immediately over steamed jasmine or long-grain rice. Garnish with sesame seeds and sliced spring onions if desired.

# Expert Advice:

01 -
  • It's faster than delivery and tastes brighter because everything is cooked fresh in front of you.
  • The beef stays tender and the broccoli keeps its snap—no mushy vegetables hiding in sauce.
  • One pan, 30 minutes, and you've got something that feels fancier than it actually is.
02 -
  • Do not overcrowd the pan when searing beef; it drops the temperature and the meat steams instead of browning, which means you lose flavor and end up with gray, rubbery texture.
  • The cornstarch in the sauce thickens it at the very end; if you cook it too long, the sauce breaks and becomes thin again.
  • Slicing the beef against the grain makes more difference than anything else to how tender it feels in your mouth.
03 -
  • If you're making this for a crowd, cook in batches rather than piling everything in one pan; crowded pans create steam instead of heat, and your beef will stew instead of sear.
  • Save a spoonful of the sauce and drizzle it over the finished plate—it catches the light and makes the dish look restaurant-quality.
Go Back