Beef Broccoli Ginger Stir Fry

The first time I made beef and broccoli, I stood too close to the wok and steam fogged up my glasses completely. I could not see a thing, but the smell of ginger hitting hot oil told me everything was going to be fine.

My college roommate showed me this trick with coating beef in cornstarch, and I honestly thought she was making it up. Then I watched her beef come out silky soft while mine stayed tough as leather.

Ingredients

• Flank steak thinly sliced against the grain: Cutting across the muscle fibers shortens them, making each bite tender instead of chewy
• Cornstarch coating: This creates a protective layer that seals in moisture and gives beef that restaurant texture
• Fresh ginger grated: Bottled ginger cannot compare to the sharp brightness of freshly grated root
• Broccoli florets: Cut them uniform so they cook evenly and stay bright green
• Cornstarch slurry: This thickens the sauce beautifully while keeping it glossy and translucent

Instructions

Prepare the beef:

Toss sliced flank steak with cornstarch until every piece is lightly dusted, then let it sit while you make the sauce

Mix the ginger sauce:

Whisk soy sauce, water, brown sugar, grated ginger, minced garlic, oyster sauce, and sesame oil until the sugar dissolves completely

Make your slurry:

Stir cornstarch into cold water until smooth, ensuring no lumps remain before adding it to hot sauce

Sear the beef:

Heat oil in a hot wok or skillet until shimmering, then add beef in a single layer without overcrowding the pan

Cook the vegetables:

Add fresh oil to the pan and stir fry broccoli until it turns bright green but still has a slight crunch

Combine everything:

Pour in the sauce, add the slurry, and toss until each piece is coated and the sauce thickens enough to cling

Save

My partner claims this is the only stir fry worth making, and honestly, after watching him scrape the plate clean every single time, I am starting to believe him.

Getting The Right Texture

That cornstarch coating on the beef makes all the difference between tough chewing and tender bites. The starch gelatinizes as it cooks, creating a protective layer that keeps moisture inside.

Building Deep Flavor

Fresh ginger packs way more punch than the powdered stuff in your spice cabinet. Grate it finely so it dissolves into the sauce instead of leaving stringy bits behind.

Perfecting Your Technique

Heat management is everything in stir frying. Your pan should be hot enough that ingredients sizzle immediately upon contact.

• Prep everything before turning on the stove
• Keep ingredients moving constantly to prevent burning
• Work quickly once you start cooking

Save

There is something deeply satisfying about a stir fry that comes together this fast and tastes this good.

Recipe FAQs

→ What cut of beef is best for this dish?

Flank steak sliced thinly against the grain is ideal for tenderness and quick cooking.

→ How do I keep the broccoli crisp?

Stir fry the broccoli only 3-4 minutes until bright green and just tender to maintain crispness.

→ Can I use other vegetables in place of broccoli?

Yes, snow peas or bok choy work well as alternatives for variety in texture and flavor.

→ How is the ginger sauce thickened?

A cornstarch slurry is added late in cooking to create a glossy, thickened sauce that coats the beef and vegetables.

→ What sides pair well with this dish?

Steamed jasmine or brown rice and noodles complement the flavors beautifully and soak up the sauce.