Beef and Broccoli Stir-Fry
A quick and savory weeknight dinner. Tender flank steak and crisp broccoli florets tossed in a ginger-soy garlic sauce.
Instructions
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Prep Beef: Slice the flank steak thinly against the grain. In a bowl, toss the beef with 1 teaspoon of soy sauce and 1 teaspoon of cornstarch (extra from the ingredient list if needed) to help tenderize.
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Make Sauce: In a small bowl, whisk together the remaining soy sauce, water, brown sugar, remaining cornstarch, ginger, minced garlic, and sesame oil. Set aside.
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Blanch Broccoli: Briefly blanch the broccoli in boiling water for 1-2 minutes until bright green but still crisp. Drain and rinse with cold water to stop cooking.
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Sear Beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Add the beef in a single layer and sear until browned, about 2 minutes. Remove beef from pan.
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Stir Fry: Add the remaining 1 tbsp oil to the pan. Add the broccoli and stir-fry for 1 minute.
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Combine: Add the beef back to the pan. Whisk the sauce one last time and pour it over the beef and broccoli. Toss everything together for 1-2 minutes until the sauce thickens and coats everything glossy.
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Serve: Serve immediately over steamed white rice.
Tips for Success
- Slicing Beef: Freezing the steak for 20 minutes before slicing makes it easier to get thin, even slices.
- High Heat: Use high heat for that signature stir-fry sear.
- Velveting: The cornstarch coating on the beef helps keep it tender (a technique called velveting).
Chef’s Note: Add red pepper flakes to the sauce if you like a little heat.
