Beef and Broccoli Soy Sauce (Printable Version)
Tender beef and crisp broccoli glazed in a savory soy sauce, cooked quickly for a satisfying meal.
# What You'll Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1/2 tsp freshly ground black pepper
→ Stir-Fry
06 - 2 tbsp vegetable oil, divided
07 - 4 cups broccoli florets
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp cornstarch
13 - 2 tsp brown sugar
14 - 1/2 cup beef broth or water
# Directions:
01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Toss thoroughly to coat and let marinate for 10–15 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, cornstarch, brown sugar, and beef broth in a small bowl until cornstarch dissolves completely. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until smoking. Add marinated beef in a single layer and stir-fry for 2–3 minutes until just browned. Remove beef from pan and set aside on a plate.
04 - Add remaining 1 tablespoon oil to the pan. Add broccoli florets and stir-fry for 2 minutes. Add 2 tablespoons water, cover tightly, and steam for 2–3 minutes until broccoli is bright green and tender-crisp.
05 - Uncover the pan and add minced garlic and ginger. Stir-fry constantly for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Return beef to the pan along with any accumulated juices. Pour in the prepared sauce and toss everything together. Cook for 1–2 minutes, stirring constantly, until sauce thickens and coats the beef and broccoli evenly.
07 - Transfer to a serving platter or individual plates. Serve immediately over steamed rice or noodles if desired.
# Expert Tips:
01 -
- The velveting technique makes grocery-store beef taste like restaurant quality
- Everything cooks in one pan, meaning less cleanup and more time eating
02 -
- Crowding the pan cools down the heat and steams the beef instead of searing it, so work in batches if needed
- The sauce thickens quickly once it hits the hot pan, so have your serving platter ready
03 -
- Freeze the beef for 15 minutes before slicing to get paper-thin, even strips
- Prep all ingredients before turning on the stove because stir-frying waits for no one