Beef Broccoli Ginger Soy (Printable Version)
Tender beef and broccoli combine with ginger and soy for a vibrant, quick-cooking dish full of flavor.
# What You Need:
→ Meat
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 14 oz broccoli florets
03 - 1 small onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 carrot, julienned (optional)
→ Marinade & Sauce
06 - 3 tbsp soy sauce (use low-sodium if preferred)
07 - 2 tbsp oyster sauce
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp rice vinegar
10 - 1 tbsp cornstarch
11 - 1 tbsp brown sugar
12 - 1 tbsp sesame oil
13 - 1/4 tsp black pepper
14 - 1/2 cup water
→ For Cooking
15 - 2 tbsp vegetable oil (canola or peanut oil)
# How to Make It:
01 - In a bowl, mix 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/2 tablespoon grated ginger. Add the sliced beef, toss to coat, and marinate for 10 minutes.
02 - In a separate bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, brown sugar, remaining ginger, water, and black pepper to make the stir fry sauce.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir fry for 2-3 minutes until browned but not overcooked. Remove beef and set aside.
04 - Add remaining oil to the pan. Stir fry broccoli, onion, carrot (if using), and garlic for 3-4 minutes until vegetables are just tender but still crisp.
05 - Return the beef to the pan. Pour in the stir fry sauce and stir to combine. Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
06 - Drizzle with sesame oil, toss, and serve immediately over steamed rice or noodles if desired.
# Expert Advice:
01 -
- The sauce comes together with pantry staples and hits that perfect balance between salty and sweet
- Everything happens in one pan, meaning dinner is ready in under 30 minutes and cleanup is almost nonexistent
02 -
- Crowding the pan while searing beef causes it to steam instead of brown, so work in batches if necessary
- Adding the sauce before the vegetables are cooked through leaves them crisp, which is exactly what you want in a stir fry
03 -
- Slicing beef while partially frozen makes it easier to cut thin, even slices
- Pat the meat dry before marinating so the cornstarch mixture actually sticks