Beef Broccoli Soy Glaze (Print Version)

Tender beef and crisp broccoli coated in a savory soy glaze, ideal for a quick weeknight dinner.

# What You Need:

→ Beef & Marinade

01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp dry sherry or rice wine (optional)

→ Vegetables

05 - 10 oz broccoli florets
06 - 2 tbsp vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, minced

→ Soy Sauce Glaze

09 - 4 tbsp soy sauce
10 - 2 tbsp oyster sauce
11 - 2 tbsp brown sugar
12 - 2 tsp cornstarch
13 - ½ cup beef or chicken broth
14 - 1 tsp sesame oil
15 - ½ tsp black pepper

→ Optional Garnishes

16 - Steamed jasmine rice for serving
17 - Toasted sesame seeds
18 - Sliced scallions

# Preparation Steps:

01 - Combine sliced flank steak with soy sauce, cornstarch, and sherry or rice wine in a medium bowl. Mix thoroughly to coat each piece evenly. Let stand for 10 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, brown sugar, cornstarch, broth, sesame oil, and black pepper in a small bowl until the sugar and cornstarch dissolve completely. Set aside near the stove.
03 - Bring a pot of water to a rolling boil. Add broccoli florets and cook for exactly 2 minutes. Drain immediately and rinse under cold running water to halt cooking and preserve vibrant color. Set aside.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add marinated beef in a single layer and stir-fry for 2 to 3 minutes until evenly browned but still pink in the center. Transfer to a plate.
05 - Add remaining 1 tablespoon oil to the hot pan. Sauté minced garlic and ginger for 30 seconds until fragrant, being careful not to burn. Add blanched broccoli and stir-fry for 1 to 2 minutes until heated through.
06 - Return beef to the pan. Restir the sauce to redistribute cornstarch, then pour over the beef and vegetables. Cook, stirring constantly, for 2 to 3 minutes until the sauce thickens to a glossy consistency and coats everything evenly.
07 - Transfer to a serving platter or plate over steamed jasmine rice. Sprinkle with toasted sesame seeds and sliced scallions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The velveting technique creates impossibly tender beef that melts in your mouth
  • The glaze strikes that perfect balance between savory and slightly sweet
  • Everything cooks in one pan, making cleanup almost effortless
02 -
  • Do not overcrowd the pan when cooking the beef, or it will steam instead of sear
  • The sauce looks terrifyingly thin at first, but it thickens dramatically in the last minute of cooking
  • Have your serving platter ready because this dish waits for no one
03 -
  • Freeze your flank steak for 20 minutes before slicing, it will cut like butter
  • Toast your sesame seeds in a dry pan for 2 minutes to unlock their full flavor potential

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