Beef Broccoli Soy Sauce (Print Version)
Tender beef and crisp broccoli combined in a savory soy-based sauce for a quick, satisfying meal.
# What You Need:
→ Beef and Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
→ Sauce
05 - 4 tablespoons soy sauce
06 - 2 tablespoons oyster sauce
07 - 1 tablespoon brown sugar
08 - 1 tablespoon cornstarch
09 - ⅓ cup plus 1 tablespoon water
→ Vegetables and Aromatics
10 - 10 ounces broccoli florets
11 - 2 tablespoons vegetable oil, divided
12 - 3 cloves garlic, minced
13 - 1 thumb-sized piece fresh ginger, grated
# Preparation Steps:
01 - Toss sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Let rest at room temperature for 10 minutes to tenderize and absorb flavor.
02 - Whisk together soy sauce, oyster sauce, brown sugar, cornstarch, and water in a small bowl until smooth. Set aside for later use.
03 - Bring a pot of water to a rolling boil. Add broccoli florets and cook for 2 minutes until bright green and just tender. Drain thoroughly and set aside.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until smoking. Add half the beef in a single layer and sear 1 to 2 minutes until browned. Remove and repeat with remaining beef.
05 - Reduce heat to medium-high. Add remaining tablespoon of oil, garlic, and ginger. Stir-fry 30 seconds until fragrant and lightly golden.
06 - Return seared beef to the pan along with blanched broccoli. Toss vigorously to distribute evenly.
07 - Pour prepared sauce over beef and broccoli. Stir-fry 2 to 3 minutes, tossing constantly, until sauce thickens and coats everything in a glossy glaze.
08 - Transfer immediately to a serving platter. Serve hot alongside steamed rice if desired.
# Expert Advice:
01 -
- The sauce clings to every surface like it was designed specifically to make rice irresistible
- You can pretend you are a wok master even with a basic skillet and zero formal training
02 -
- Cold beef slices cleaner than room temperature, pop it in the freezer for fifteen minutes if you are struggling
- The sauce thickens fast once it hits the hot pan, have your rice ready before you start the final step
03 -
- Slice the beef as thin as you can manage, thicker pieces turn tough no matter how hot your pan
- Have every ingredient measured and ready before the first oil hits the pan, stir-fry waits for no one