Save This dish highlights tender, thinly sliced beef and crisp broccoli florets cooked quickly over high heat. A blend of soy sauce, oyster sauce, fresh ginger, and a hint of brown sugar creates a savory, slightly sweet sauce that coats each bite. The stir fry is finished with toasted sesame oil for aroma and richness. Bright vegetables and bold flavors make this a satisfying, quick dinner option that pairs beautifully with steamed rice or noodles.
My tiny apartment kitchen became an impromptu stir fry station the night I decided to recreate my favorite takeout dish. The wok hissed so loudly that my roommate poked her head in, wondering if something was on fire, but that gorgeous aroma of ginger hitting hot oil stopped her in her tracks. We stood there dipping chopsticks into the pan, stealing tastes straight from the wok instead of waiting for proper plates.
Last Tuesday, after a chaotic day that left zero energy for complicated cooking, this dinner saved the evening. Something about watching the beef transform in that screaming hot wok, then tossing in bright broccoli florets, felt therapeutic and rewarding all at once. My partner actually asked if we could have this every week after taking his first bite.
Ingredients
- Flank steak or sirloin: Slicing it thin against the grain is the difference between tough leather and buttery tenderness
- Fresh broccoli: The florets stay crisp tender if you do not walk away from the pan
- Fresh ginger: Do not even think about using the powdered stuff here
- Soy sauce and oyster sauce: These create that umami backbone you cannot fake
- Cornstarch: This little trick makes the sauce cling to every single piece
- Sesame oil: The finishing touch that makes everything smell incredible
Instructions
- Marinate the beef:
- Mix one tablespoon soy sauce, cornstarch, and half the ginger in a bowl. Toss the sliced beef until coated, then let it sit while you prep everything else.
- Whisk the sauce:
- Combine remaining soy sauce, oyster sauce, rice vinegar, brown sugar, remaining ginger, water, and pepper in another bowl until smooth.
- Sear the beef:
- Heat half the oil in a wok over high heat until almost smoking. Add beef in batches and cook 2 to 3 minutes until browned. Remove and set aside.
- Cook the vegetables:
- Add remaining oil to the pan. Toss in broccoli, onion, carrot, and garlic. Stir fry 3 to 4 minutes until vegetables are tender crisp.
- Bring it together:
- Return beef to the wok. Pour in the sauce and toss everything together. Cook 2 to 3 minutes until sauce thickens nicely.
- Finish with flair:
- Drizzle sesame oil over the whole thing and give it one final toss. Serve immediately while it is still steaming hot.
Save This recipe has become my go to for busy weeknights when comfort food needs to happen fast. The first time I made it for my parents, my dad actually put down his fork and asked for the recipe before he even finished his plate.
Making It Your Own
Snow peas, bell peppers, or even sliced mushrooms work beautifully here. I have added baby corn when I wanted that takeout experience without the delivery wait.
The Rice Situation
Start your rice before you begin prep work. Jasmine rice is my favorite, but brown rice adds a nutty quality that plays nicely with the ginger.
Make Ahead Magic
Slice the beef and whisk the sauce in the morning if you are planning a rushed evening dinner. Everything comes together in under ten minutes when you walk in the door.
- Keep components separate until cooking time
- Vegetables lose their crunch if prepped too far ahead
- The sauce can be made up to two days in advance
Save Nothing beats the satisfaction of a homemade stir fry that tastes better than takeout and comes together faster than delivery can arrive.
