Beef and Broccoli Soy Sauce

The aroma of garlic and ginger hitting hot oil still pulls me back to my tiny first apartment kitchen. I made this beef and broccoli on repeat because it felt like restaurant takeout without the markup. My roommate would hover near the stove with her bowl, asking if it was ready yet.

Last Tuesday, my daughter actually asked for seconds without any prompting. She picked out all the broccoli first, which I counted as a victory in itself. Weeknight wins like these keep me returning to this recipe again and again.

Ingredients

• Flank steak (450 g), thinly sliced: Cutting against the grain is not optional, it is what transforms tough fibers into something tender enough to eat without a fight
• Soy sauce (2 tbsp for marinade plus 3 tbsp for sauce): This provides the foundational salty depth that Chinese-American takeout always nails perfectly
• Cornstarch (1 tbsp for marinade plus 1 tbsp for sauce): The secret to velveting beef and creating that glossy restaurant-style coating that hugs every bite
• Sesame oil (1 tsp): A small amount adds that unmistakable nutty aroma that makes your kitchen smell like an actual wok station
• Freshly ground black pepper (1/2 tsp): Do not skip this, it adds a subtle heat that lingers beautifully underneath the sauce
• Vegetable oil (2 tbsp, divided): Neutral oils are essential here because anything stronger would fight with the ginger and garlic
• Broccoli florets (4 cups): Fresh is absolutely worth it here, frozen broccoli weeps water and turns the sauce into something sad and thin
• Garlic (3 cloves), minced: Fresh garlic is non-negotiable, powder works in a pinch but you will taste the difference immediately
• Fresh ginger (1-inch piece), minced: The vibrant spicy warmth that defines the entire dish, do not even consider the dried stuff
• Oyster sauce (2 tbsp): This creates that rich umami backbone that makes the sauce taste like it simmered for hours
• Brown sugar (2 tsp): Just enough to round out the salty elements without making it taste like dessert
• Beef broth or water (120 ml): Homemade broth adds another layer of flavor, but water works if you are in a rush

Instructions

Prepare the beef with a quick marinade:

Toss the sliced beef with soy sauce, cornstarch, sesame oil and pepper in a bowl until every piece is coated, then walk away for at least 10 minutes while you prep everything else

Mix the sauce ahead of time:

Whisk together the soy sauce, oyster sauce, cornstarch, brown sugar and broth until smooth because once you start stir-frying, there is no time to measure things

Sear the beef in batches if needed:

Heat 1 tablespoon of oil in a wok or large skillet over high heat until it shimmers, then add the beef and spread it into a single layer, letting it brown for 2 to 3 minutes before removing it to a plate

Steam the broccoli just right:

Add the remaining oil to the pan, toss in the broccoli and stir-fry for 2 minutes, then splash in 2 tablespoons of water, cover the pan and let it steam until the broccoli is bright green and tender-crisp

Build the aromatics:

Add the garlic and ginger to the pan, stirring constantly for just 30 seconds until the aroma hits you like a wave, because burnt garlic tastes bitter and ruins everything

Bring it all together:

Return the beef to the pan, pour in the sauce and stir for 1 to 2 minutes until it bubbles and thickens into something glossy enough to coat every single piece

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This recipe became my go-to dinner for nights when my parents visited. My dad, who usually only eats at restaurants, actually asked for the recipe after his third serving. Seeing him genuinely impressed by something I made in my own kitchen felt like a tiny victory.

Getting That Restaurant Texture

The cornstarch in the marinade creates a protective coating on the beef that keeps it tender even over high heat. This technique, called velveting, is the same method Chinese restaurants use and it is why their beef always feels impossibly soft.

Rice Timing Matters

Start your rice before you even begin prepping the ingredients. White rice typically takes 18 to 20 minutes, which is almost exactly the time needed for prep and cooking. There is nothing worse than a finished stir-fry with no rice ready underneath it.

Sauce Secrets

The sauce should be mixed before you turn on the stove. Once the garlic and ginger hit the hot oil, everything happens fast and having the sauce ready prevents the aromatics from burning. A small jar in the fridge works perfectly for prep-ahead meals.

• Double the sauce recipe and store half in the refrigerator for an even faster dinner next time
• Low-sodium soy sauce gives you more control over the final salt level of the dish
• Adding a splash of rice vinegar right at the end cuts through the richness beautifully

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Good food does not need to be complicated to feel special. Sometimes the best dinners are the ones that come together on a random Tuesday and become the memories you keep coming back to.

Recipe FAQ

→ How do I keep beef tender in this dish?

Marinate the beef with soy sauce, cornstarch, and sesame oil for at least 10 minutes to enhance tenderness and retain juices during stir-frying.

→ What’s the best way to cook broccoli for crispness?

Stir-fry broccoli briefly, then add a little water and cover to steam it until bright green and tender-crisp, preserving texture and color.

→ Can I substitute other proteins for beef?

Yes, chicken or tofu work well and can be prepared similarly for a different protein option.

→ What sauces give the dish authentic flavor?

Combining soy sauce with oyster sauce and brown sugar creates a balanced savory and sweet glaze typical of this style of cooking.

→ How to adjust the dish for gluten-free diets?

Replace soy sauce and oyster sauce with gluten-free tamari and gluten-free oyster sauce alternatives to maintain flavor without gluten.