Beef Broccoli Garlic Soy (Printable)

Tender beef paired with crisp broccoli in a flavorful garlic soy sauce for a quick, savory meal.

# What goes in:

→ Stir Fry

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon cornstarch
03 - 2 tablespoons vegetable oil, divided
04 - 1 head broccoli, about 10.5 oz, cut into florets
05 - 1 medium red bell pepper, sliced (optional)
06 - 3 spring onions, sliced (optional)

→ Garlic Soy Sauce

07 - 4 cloves garlic, minced
08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce (optional)
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar or dry sherry
13 - 1/3 cup water
14 - 1 teaspoon toasted sesame oil
15 - 1 teaspoon freshly grated ginger

# Directions:

01 - Toss the beef slices with cornstarch in a medium bowl until evenly coated. Set aside.
02 - Combine soy sauce, oyster sauce, hoisin sauce (if using), brown sugar, rice vinegar, water, toasted sesame oil, minced garlic, and grated ginger in a small bowl. Whisk to blend evenly.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add broccoli florets and red bell pepper if using. Stir fry for 2 to 3 minutes until vegetables are bright green and just tender. Remove from pan and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Arrange beef slices in a single layer and sear for 1 to 2 minutes per side until browned but still tender.
05 - Return cooked vegetables to the pan. Pour the prepared sauce over the beef and vegetables. Stir fry for 2 to 3 minutes until the sauce thickens and coats all ingredients evenly.
06 - Remove from heat, garnish with sliced spring onions if desired. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • It's faster than delivery, tastes better than takeout, and your kitchen smells incredible for the rest of the evening.
  • The sauce is rich and glossy without feeling heavy, and you control exactly how much garlic and salt goes into it.
  • You can prep everything in fifteen minutes and have dinner on the table before anyone gets too hungry or grumpy.
02 -
  • Don't crowd the beef in the pan; if you dump it all in at once, it steams instead of sears, and you lose that golden crust that makes it taste restaurant-quality.
  • The cornstarch is essential not just for tenderness but for helping the sauce cling to the beef and broccoli instead of pooling at the bottom of the dish.
03 -
  • Slice your beef thinly against the grain and freeze it for twenty minutes before cooking if you're struggling to get clean slices; cold meat is easier to cut than warm.
  • Toast your sesame oil in a small pan before adding it to the sauce if you want the aroma to be even more pronounced and fragrant.

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