Beef Broccoli Ginger Sauce (Printable Version)
Tender beef and broccoli tossed in a savory ginger sauce for a quick, flavorful weeknight dish.
# What You Need:
→ Meats
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 4 cups broccoli florets
03 - 2 tablespoons vegetable oil
04 - 3 green onions, sliced, for garnish
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons oyster sauce
07 - 1 tablespoon fresh ginger, grated
08 - 2 cloves garlic, minced
09 - 1 tablespoon brown sugar
10 - 1 tablespoon cornstarch
11 - 1/2 cup beef broth
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
→ For Serving
14 - Cooked jasmine rice or steamed noodles
# How to Make It:
01 - Whisk together soy sauce, oyster sauce, grated ginger, garlic, brown sugar, cornstarch, beef broth, rice vinegar, and sesame oil in a small bowl. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef slices in a single layer and sear 1-2 minutes per side until browned. Remove from pan and set aside.
03 - Add remaining oil to the pan. Add broccoli florets and stir-fry 3-4 minutes until bright green and just tender. Add a splash of water if needed to help steam.
04 - Return beef to the pan. Pour in prepared ginger sauce. Stir together and cook 2-3 minutes until sauce thickens and coats the beef and broccoli.
05 - Garnish with sliced green onions. Serve hot over rice or noodles.
# Expert Advice:
01 -
- The sauce comes together in the time it takes your pan to heat, which means no staring at the clock while hungry people circle the kitchen.
- Broccoli stays genuinely crisp, not that sad army-green mush that makes children suspicious of vegetables forever.
02 -
- Cold beef slices cleaner; room temperature beef tears and cooks unevenly no matter how sharp your knife.
- The sauce thickens from residual heat even after you remove the pan from the burner, so pull it slightly earlier than you think.
03 -
- Freeze your beef for twenty minutes before slicing and you can cut paper-thin pieces that cook in seconds.
- Save the broccoli stems, peel the tough outer layer, and slice them thin—they cook faster than florets and add sweet crunch.