Better Than Takeout Beef With Broccoli (Printable)
Tender beef and crisp broccoli in savory garlic brown sauce, ready in 30 minutes.
# 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 tsp sesame oil
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 2 tsp cornstarch
10 - 1/3 cup beef broth or water
→ Vegetables & Aromatics
11 - 4 cups broccoli florets (about 1 medium head)
12 - 3 cloves garlic, minced
13 - 1-inch piece fresh ginger, peeled and grated (about 1 tbsp)
14 - 2 tbsp vegetable oil (for stir-frying)
15 - 2 green onions, sliced (optional, for garnish)
16 - Sesame seeds (optional, for garnish)
# Directions:
01 - Combine flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat thoroughly and let marinate for 10–15 minutes while preparing remaining ingredients.
02 - Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, 2 tsp cornstarch, and beef broth in a small bowl until smooth and fully combined. Set aside for later use.
03 - Bring a large pot of water to a rolling boil. Add broccoli florets and cook for 1–2 minutes until bright green and just tender-crisp. Drain thoroughly and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 1–2 minutes per side until well-browned but not cooked through. Transfer beef to a plate and reserve.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for approximately 30 seconds until fragrant, taking care not to burn them.
06 - Return beef to the pan along with blanched broccoli. Pour in the prepared sauce and stir-fry for 2–3 minutes until sauce thickens and coats everything evenly, and beef is cooked through.
07 - Transfer to a serving platter and garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed rice.
# Expert Tips:
01 -
- The velveting technique makes beef impossibly tender without any fancy restaurant equipment
- Everything comes together in under 30 minutes including prep time
- The sauce hits that perfect balance of savory and slightly sweet that keeps everyone reaching for seconds
02 -
- Crowding the pan while searing the beef will make it steam instead of brown so work in batches if necessary
- Letting the sauce bubble for that final minute is what transforms it from thin liquid to glossy coating
- The cornstarch in the marinade and the sauce means you should stir constantly once it hits the heat to prevent any clumping
03 -
- A wok heats more evenly than a skillet but either works beautifully as long as it gets properly hot
- Pat the beef dry before marinating so the cornstarch coating actually sticks to the meat