Beef Broccoli Ginger Stir Fry (Printable Version)

Tender beef and broccoli in a savory ginger sauce, quick to prepare and full of flavor.

# What You Need:

→ For the Stir Fry

01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil
04 - 4 cups broccoli florets (about 1 large head)
05 - 1 medium red bell pepper, sliced (optional)
06 - 3 green onions, sliced

→ For the Ginger Sauce

07 - 1/3 cup low-sodium soy sauce
08 - 1/4 cup water
09 - 2 tablespoons brown sugar
10 - 1 tablespoon fresh ginger, grated
11 - 3 garlic cloves, minced
12 - 1 tablespoon oyster sauce
13 - 1 teaspoon sesame oil
14 - 1 tablespoon cornstarch (for slurry)
15 - 2 tablespoons water (for slurry)

# How to Make It:

01 - Toss the sliced beef with 2 tablespoons cornstarch in a medium bowl until evenly coated. Set aside while preparing the sauce.
02 - Whisk together soy sauce, 1/4 cup water, brown sugar, ginger, garlic, oyster sauce, and sesame oil in a small bowl. In a separate bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
04 - Add the remaining tablespoon of oil to the skillet. Add broccoli florets and bell pepper if using. Stir fry for 3-4 minutes until bright and just tender.
05 - Return the beef to the skillet. Pour in the ginger sauce and bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and beef is just cooked through, about 2-3 minutes.
06 - Sprinkle with green onions and serve immediately over steamed rice or noodles.

# Expert Advice:

01 -
  • The sauce creates this gorgeous glossy coating that makes everything taste restaurant-perfect
  • You can have this on the table in under 30 minutes which feels like a weeknight miracle
  • The velveting technique with cornstarch makes the beef impossibly tender every single time
02 -
  • Never crowd your pan when searing the beef or it will steam instead of getting that gorgeous brown crust
  • Have all your ingredients prepped and measured before you start cooking because stir fry happens incredibly fast
  • The sauce will thicken quickly once you add the slurry so stir constantly and remove from heat as soon as it coats everything nicely
03 -
  • Pat the beef dry before coating it with cornstarch for better adhesion
  • Let your pan get properly hot before adding any ingredients for the best stir fry texture
  • Always slice the beef against the grain for maximum tenderness

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