Beef Broccoli Ginger Stir (Printable Version)
Tender beef and crisp broccoli tossed in a savory ginger sauce, perfect for quick dinners.
# What You'll Need:
→ Meats
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 4 cups broccoli florets
03 - 2 tablespoons vegetable oil
04 - 3 green onions, sliced
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons oyster sauce
07 - 1 tablespoon fresh ginger, grated
08 - 2 cloves garlic, minced
09 - 1 tablespoon brown sugar
10 - 1 tablespoon cornstarch
11 - 1/2 cup beef broth
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
→ Optional
14 - Cooked jasmine rice or steamed noodles, for serving
# How To Make It:
01 - Whisk together soy sauce, oyster sauce, grated ginger, garlic, brown sugar, cornstarch, beef broth, rice vinegar, and sesame oil in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef slices in a single layer and sear for 1-2 minutes per side until browned. Remove beef and set aside.
03 - Add remaining oil to the pan. Add broccoli florets and stir-fry for 3-4 minutes until bright green and just tender. Add a splash of water if needed to help steam.
04 - Return beef to the pan. Pour in prepared sauce and stir everything together. Cook for 2-3 minutes until sauce thickens and coats the beef and broccoli.
05 - Garnish with sliced green onions if desired. Serve hot over rice or noodles.
# Expert Advice:
01 -
- The sauce develops this gorgeous glossy sheen that clings to every piece of beef and broccoli
- Everything happens in one pan, so cleanup is almost non existent
- Thinly sliced beef against the grain makes it impossibly tender
02 -
- Cold beef slices infinitely easier to cut, so pop your steak in the freezer for 20 minutes before slicing
- Crowding the pan makes the beef steam instead of sear, so work in batches if your pan is small
- The sauce will look thin at first but thickens rapidly in the final minutes
03 -
- Prep everything before you start cooking because stir frying moves incredibly fast once the heat is on
- A wok achieves the best results, but a large skillet works perfectly fine too