Beef Broccoli Ginger Stir Fry (Printable Version)
Tender beef and crisp broccoli in a flavorful ginger sauce, ideal for a quick and healthy meal.
# What You'll Need:
→ For the Stir Fry
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil
04 - 4 cups broccoli florets (about 1 large head)
05 - 1 medium red bell pepper, sliced (optional)
06 - 3 green onions, sliced
→ For the Ginger Sauce
07 - 1/3 cup low-sodium soy sauce
08 - 1/4 cup water
09 - 2 tablespoons brown sugar
10 - 1 tablespoon fresh ginger, grated
11 - 3 garlic cloves, minced
12 - 1 tablespoon oyster sauce
13 - 1 teaspoon sesame oil
14 - 1 tablespoon cornstarch (for slurry)
15 - 2 tablespoons water (for slurry)
# How To Make It:
01 - Toss the sliced beef with 2 tablespoons cornstarch in a medium bowl until evenly coated. Set aside while preparing the sauce.
02 - Whisk together soy sauce, 1/4 cup water, brown sugar, ginger, garlic, oyster sauce, and sesame oil in a small bowl. In a separate bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
04 - Add the remaining tablespoon of oil to the skillet. Add broccoli florets and bell pepper if using. Stir fry for 3-4 minutes until bright green and just tender.
05 - Return the beef to the skillet. Pour in the ginger sauce and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and beef is just cooked through, about 2-3 minutes.
06 - Sprinkle with green onions and serve immediately over steamed rice or noodles.
# Expert Advice:
01 -
- The velveting technique with cornstarch transforms ordinary flank steak into impossibly tender bites
- This comes together in under 30 minutes but tastes like it took all afternoon
02 -
- Crowding the pan while searing beef causes it to steam instead of brown, so work in batches if necessary
- The sauce continues thickening off the heat, so remove it from the flame just slightly earlier than you think
03 -
- Partially freeze the beef for 20 minutes before slicing to get thin, even pieces
- Toast your sesame oil in the pan for 30 seconds before adding other ingredients to bloom its flavor