Better Than Takeout Beef Broccoli (Print version)
Tender beef and crisp broccoli in savory garlicky sauce ready in 30 minutes.
# What you'll need:
→ 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)
# Method:
01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat and let marinate for 10-15 minutes while preparing other ingredients.
02 - Whisk together all sauce ingredients including 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 tsp cornstarch, and beef broth in a small bowl until well combined. Set aside.
03 - Bring a large pot of water to a boil. Blanch broccoli florets for 1-2 minutes until bright green and just tender. 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 per side until browned but not fully cooked through. Remove beef to a plate.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for about 30 seconds until fragrant.
06 - Return beef to the pan, add broccoli, and pour in the sauce. Stir-fry everything together for 2-3 minutes until the sauce thickens and the beef is just cooked through.
07 - Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice.
# Expert advice:
01 -
- The beef stays impossibly tender thanks to a simple marinating technique that takes minutes but tastes like hours of work
- You control exactly what goes into your sauce, no mystery ingredients or excessive sodium like delivery versions
02 -
- Cutting the beef against the grain (shortening the muscle fibers) is absolutely critical for tender results
- Having your sauce mixed and ingredients prepped before you turn on the heat prevents overcooking, stir-frying happens fast
03 -
- Cold beef slices much more cleanly, pop your flank steak in the freezer for 15 minutes before cutting
- Prevent overcrowding your pan, cook beef in two batches if necessary so it sears rather than steams