Beef and Broccoli Stir‑Fry
The secret to stir-fry that tastes like takeout is velveting the beef — a quick toss in cornstarch and soy sauce before it hits the wok keeps it tender and gives the sauce something to cling to. Cook the broccoli separately so it stays bright green and crisp-tender. Serve this with Herb Rice Pilaf.
Dinner • 25 min
Ingredients
- 1 pound flank steak or sirloin, sliced across the grain into ¼-inch strips
- 3 tablespoons cornstarch, divided
- ¼ cup low-sodium soy sauce, divided
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 4 cups broccoli florets (from about 2 small crowns)
- 3 tablespoons neutral oil (canola or vegetable), divided
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons water
- Cooked white rice, for serving
- Toasted sesame seeds, for garnish
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Steps
- In a medium bowl, toss beef with 2 tablespoons cornstarch and 1 tablespoon soy sauce until evenly coated. Let sit at room temperature while you prep the other ingredients, at least 10 minutes.
- In a small bowl, whisk together the remaining 3 tablespoons soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and 1 tablespoon water. Set the sauce aside.
- Heat 1 tablespoon oil in a wok or large skillet over high heat until nearly smoking. Add broccoli and cook, tossing often, until bright green and charred in spots, 2–3 minutes. Transfer to a plate.
- Wipe the pan. Add the remaining 2 tablespoons oil and heat over high until shimmering. Spread beef in a single layer and cook without moving for 1 minute to get a sear. Toss and continue cooking until just browned, 1–2 minutes more.
- Add garlic and ginger; cook 30 seconds until fragrant. Return broccoli to the pan. Pour in the sauce and toss everything to coat. Cook 1 minute until the sauce thickens and glazes the beef. Serve immediately over rice with sesame seeds.
Tips & Variations
Make Ahead
Slice the beef and make the sauce up to 24 hours ahead. Store separately in the refrigerator. Don't velvet the beef until you're ready to cook — the cornstarch coating will gum up if it sits.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water to loosen the sauce. Avoid the microwave — it overcooks the beef.
Substitutions
Flank steak is ideal for slicing across the grain but sirloin, flat iron, or skirt steak all work. For a gluten-free version, use tamari instead of soy sauce and check your oyster sauce label. Snap peas, bok choy, or bell pepper strips can replace some or all of the broccoli.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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