Beef Broccoli Soy Sauce (Print Version)
Tender beef with crisp broccoli tossed in a flavorful soy-based stir-fry sauce.
# What You Need:
→ For the Beef and 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 tsp rice vinegar
→ For the Stir-Fry
06 - 2 tbsp vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, minced
09 - 10 oz broccoli florets
10 - 1 small onion, sliced (optional)
→ For the Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 2 tsp cornstarch
15 - 1/3 cup + 1 tbsp low-sodium chicken broth or water
16 - 1 tsp sugar
17 - 1/2 tsp freshly ground black pepper
# Preparation Steps:
01 - Combine the sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, and 1 tsp rice vinegar in a bowl. Mix thoroughly and let marinate for at least 10 minutes.
02 - Whisk together all sauce ingredients in a small bowl: soy sauce, oyster sauce, hoisin sauce, cornstarch, chicken broth, sugar, and black pepper. Set aside until ready to use.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer. Sear for 1-2 minutes per side until browned but not fully cooked through. Remove beef from pan and set aside.
04 - Add remaining 1 tbsp oil to the pan. Add minced garlic and ginger, sautéing for 30 seconds until fragrant and aromatic.
05 - Add broccoli florets (and sliced onion if using). Stir-fry for 2-3 minutes until broccoli turns bright green and becomes just tender-crisp.
06 - Return the seared beef to the pan. Pour in the prepared sauce, stirring constantly to coat all ingredients. Continue stir-frying for 2-3 minutes until sauce thickens and beef is cooked through. Serve hot over steamed rice or noodles.
# Expert Advice:
01 -
- The sauce hits every savory note you crave from restaurant versions but comes together in minutes
- Velveting the beef makes it impossibly tender even with budget friendly cuts
- Leftovers actually taste better the next day if they last that long
02 -
- Let your wok get properly hot before adding ingredients or the beef will steam instead of sear
- Crowding the pan drops the temperature so cook beef in two batches if needed
- The sauce continues thickening off the heat so remove it slightly earlier than you think
03 -
- Cold beef slices easier so pop your steak in the freezer for 15 minutes before slicing
- Have all ingredients measured and prepped before you turn on the heat because stir frying moves fast