Pin It Last Tuesday my kitchen smelled like soy and garlic and my neighbor actually knocked on the door to ask what I was cooking. That happened when I made this beef and broccoli for the first time in years.
My college roommate taught me the cornstarch trick for tenderizing beef and I have never looked back. We made this on a tiny hotplate in our dorm room and somehow it turned out perfect every single time.
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Ingredients
- Flank steak: Slice it thin and against the grain or the beef will turn out chewy instead of melt in your mouth tender
- Cornstarch: This velveting technique is the secret to restaurant texture at home
- Broccoli florets: Do not overcook them or you lose that satisfying crunch
- Fresh garlic and ginger: Jarred ginger will work but fresh makes a huge difference you can actually taste
- Soy sauce and oyster sauce: The backbone of the whole sauce and worth getting the good stuff
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Instructions
- Marinate the beef:
- Toss the sliced beef with soy sauce and cornstarch until every piece is coated. Let it sit for 10 minutes while you prep everything else.
- Mix the sauce:
- Whisk together soy sauce, oyster sauce, water, brown sugar, cornstarch, and sesame oil until the sugar dissolves completely.
- Cook the broccoli:
- Heat oil in a hot wok or skillet and stir-fry broccoli until bright green and just tender. Remove and set aside before it gets mushy.
- Sear the beef:
- Add more oil to the pan and spread beef in one layer. Let it sear undisturbed for a minute then toss until browned and nearly cooked through.
- Add aromatics:
- Toss in garlic and ginger for thirty seconds until you can smell them throughout the kitchen.
- Combine everything:
- Return broccoli to the pan, pour in sauce, and toss until thickened and glossy. Serve immediately over rice.
Pin It This recipe saved me during a particularly chaotic week when I had forgotten to defrost anything for dinner and needed something fast.
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Getting The Right Texture
The difference between okay beef and broccoli and great beef and broccoli comes down to how you slice the meat. Look for the grain running in long lines along the steak and cut across those lines into thin strips. This shortens the muscle fibers so each bite stays tender instead of stringy.
Rice That Actually Works
I used to struggle with rice until someone told me to rinse it until the water runs clear before cooking. This removes excess starch and keeps each grain separate instead of turning into a sticky clump. Make extra while you are at the stove because leftover rice makes an amazing breakfast fried rice the next morning.
Making It Your Own
This recipe is incredibly forgiving once you understand the basic technique. Try adding bell peppers, snap peas, or sliced mushrooms for extra vegetables.
- Red pepper flakes or fresh chili turns up the heat without changing the cooking time
- A splash of rice vinegar right at the end adds brightness that cuts through the rich sauce
- Sliced water chestnuts bring restaurant style crunch that keeps things interesting
Pin It This beef and broccoli has become my go to for busy weeknights and it never fails to make the house feel like home.
Recipe FAQs
- → How do I slice beef properly for stir-frying?
Slice the flank steak against the grain into thin, uniform strips, about 1/8 to 1/4 inch thick. Cutting against the grain shortens the muscle fibers, resulting in more tender meat that cooks quickly and evenly.
- → Can I make this dish gluten-free?
Yes, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Ensure your oyster sauce is certified gluten-free, or replace it with a gluten-free stir-fry sauce or hoisin sauce.
- → Why is my beef tough instead of tender?
The cornstarch marinade is essential for tender beef—don't skip this step. Also, avoid overcrowding the pan when searing, which causes the meat to steam rather than brown. Cook in batches if necessary to maintain high heat.
- → What other vegetables work well in this dish?
Baby bok choy, snap peas, bell peppers, carrots, or water chestnuts make excellent additions. Add harder vegetables like carrots earlier in the cooking process so they become tender, while quick-cooking vegetables can go in with the broccoli.
- → Can I meal prep this beef and broccoli?
Absolutely! The flavors actually develop overnight. Store the beef and broccoli separately from the rice in airtight containers. Reheat gently in a skillet with a splash of water to refresh the sauce, or microwave in 30-second intervals.
- → What's the best cut of beef for stir-frying?
Flank steak is ideal due to its rich flavor and loose grain structure that becomes tender when sliced thinly. Skirt steak, sirloin flap meat, or beef loin also work well. Avoid tough cuts like brisket or roast cuts that require slow cooking.
