Beef Broccoli Ginger Glaze (Printable Version)
Tender beef and crisp broccoli combine with a zesty ginger glaze for a quick, vibrant meal.
# What You Need:
→ Stir Fry
01 - 1 pound flank steak, thinly sliced against the grain
02 - 1 pound broccoli florets
03 - 2 tablespoons vegetable oil (canola or peanut oil)
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, sliced (optional)
06 - 2 scallions, sliced (for garnish)
07 - 1 tablespoon sesame seeds (for garnish)
→ Ginger Glaze
08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons honey or brown sugar
11 - 1 tablespoon fresh ginger, finely grated
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon toasted sesame oil
14 - 1 tablespoon cornstarch
15 - 2 tablespoons water
# How to Make It:
01 - Whisk together soy sauce, oyster sauce, honey, grated ginger, vinegar, and sesame oil in a small bowl.
02 - Combine cornstarch and water in a separate bowl to form a smooth slurry; set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Stir fry the sliced beef for 2 to 3 minutes until browned; remove and set aside.
04 - Add the remaining vegetable oil to the pan. Stir fry garlic for 30 seconds until fragrant, then add broccoli florets and optional red bell pepper. Cook for 2 to 3 minutes until bright and just tender.
05 - Return the beef to the pan. Pour in the ginger glaze mixture and bring to a simmer.
06 - Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats all ingredients evenly.
07 - Sprinkle sliced scallions and sesame seeds over the stir fry. Serve hot over steamed rice or noodles.
# Expert Advice:
01 -
- Ready in 30 minutes flat, which means you can actually enjoy your evening instead of being stuck at the stove.
- The ginger glaze is quietly addictive—people always ask what makes it taste so good.
- It feels like takeout but costs a fraction of the price and tastes fresher than anything delivered.
02 -
- Slice your beef against the grain or it'll feel chewy no matter how perfectly you cook it—this is non-negotiable and absolutely worth five extra seconds of attention.
- Don't walk away once the cornstarch hits the pan; it thickens fast and you want to catch it at glossy, not gluey.
- High heat is your friend here—low and slow is nice for braises, but this dish needs a hot pan to get that little sear on the beef and keep the broccoli crisp.
03 -
- Buy pre-sliced beef from the grocery store if you're nervous about your knife skills—it saves time and produces the same result.
- Toast your sesame seeds in a dry pan for 30 seconds right before serving; they go from okay to incredible with that little bit of heat.