Description
Beef and Broccoli Stir-Fry is my cherished recipe for busy nights. Tender beef, crisp broccoli, and a savory sauce make for a comforting, quick meal.
Ingredients
Scale
- Star Players:
- 1 lb flank steak, thinly sliced against the grain
- 4 cups fresh broccoli florets (about 1 large head)
- 2 tbsp vegetable oil, divided
- Savory Sauce Crew:
- 1/2 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp cornstarch, divided
- Fresh Finishes:
- 1 tsp sesame oil
- 2 green onions, sliced (for garnish)
- Optional Extras:
- 1/4 tsp red pepper flakes (for a kick)
- Sesame seeds (for garnish)
Instructions
- Prep the Beef & Broccoli:: First things first, let’s get that flank steak ready. Slice it thinly, against the grain, into bite-sized pieces. This is where I always remind myself to take my time, because tender beef is key to a truly great Beef and Broccoli Stir-Fry. Then, chop your broccoli into florets. I like mine on the smaller side so they cook evenly and soak up all that yummy sauce. Don’t forget to pat your beef dry with paper towels; it helps it sear better, giving you that lovely crust!
- Whip Up the Sauce:: Now for the magic! In a small bowl, whisk together the soy sauce, oyster sauce, fresh grated ginger, minced garlic, and a teaspoon of cornstarch. This is our flavor powerhouse, so give it a good mix to make sure there are no cornstarch lumps. I always taste a tiny bit here, just to make sure it’s balanced – sometimes I add a tiny splash more soy sauce, depending on my mood. This sauce is what ties the whole Beef and Broccoli Stir-Fry together, hon.
- Velvet the Beef:: Toss your sliced beef with the remaining cornstarch. This step, often called “velveting,” is a game-changer for tender beef. It creates a protective coating that keeps the beef juicy and prevents it from getting tough when it hits the hot pan. Honestly, I didn’t expect that such a simple step would make such a difference, but it really does! You’ll see what I mean when you take that first bite.
- Sear the Beef:: Heat a large skillet or wok over medium-high heat with a tablespoon of vegetable oil. Once it’s shimmering, add your beef in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear! Cook for just 1-2 minutes per side until browned. I love the smell of the beef searing, it just fills the kitchen with promise. Remove the beef and set it aside; it doesn’t need to be cooked through yet.
- Cook the Broccoli:: Add another splash of oil to the same pan. Toss in your broccoli florets. Stir-fry for about 3-5 minutes, until they’re crisp-tender and a vibrant green. If they look a little dry, a tiny splash of water (I’m talking a tablespoon!) and covering the pan for a minute can help steam them just a bit. This is where I always aim for that perfect balance – not too soft, not too hard. The crispness is key to a good Beef and Broccoli Stir-Fry!
- Combine & Finish:: Return the seared beef to the pan with the broccoli. Give your sauce mixture a quick re-whisk and pour it over everything. Stir continuously for 1-2 minutes, letting the sauce thicken and coat the beef and broccoli beautifully. The sauce should turn glossy and cling to the ingredients. Finish with a drizzle of sesame oil and a sprinkle of chopped green onions. The aroma at this stage is just incredible – you know it’s ready to be devoured!