Beef and Broccoli Soy Sauce (Print Version)
Tender beef and crisp broccoli coated in a savory soy glaze for a quick, vibrant dish.
# What You Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1/2 tsp freshly ground black pepper
→ Stir-Fry
06 - 2 tbsp vegetable oil, divided
07 - 4 cups broccoli florets
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp cornstarch
13 - 2 tsp brown sugar
14 - 1/2 cup beef broth or water
# How to Make It:
01 - Combine sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, sesame oil, and black pepper in a bowl. Toss thoroughly to coat and let marinate for 10–15 minutes at room temperature.
02 - Whisk together 3 tbsp soy sauce, oyster sauce, 1 tbsp cornstarch, brown sugar, and beef broth in a small bowl until cornstarch dissolves completely. Set aside.
03 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until smoking. Add marinated beef in a single layer and stir-fry for 2–3 minutes until browned on edges but still slightly pink in center. Remove from pan and set aside.
04 - Add remaining 1 tbsp oil to the hot pan. Toss in broccoli florets and stir-fry for 2 minutes. Add 2 tbsp water, cover tightly, and steam for 2–3 minutes until broccoli turns bright green and reaches tender-crisp texture.
05 - Uncover pan and add minced garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Return beef to the pan. Pour in prepared sauce and stir constantly for 1–2 minutes until sauce bubbles and thickens, evenly coating all ingredients.
07 - Transfer to serving platter immediately. Serve hot over steamed white rice or noodles, garnished with toasted sesame seeds or sliced green onions if desired.
# Expert Hints:
01 -
- The sauce-to-vegetable ratio is generous enough that nothing feels dry or forgotten
- Everything cooks in one pan, making cleanup feel almost like cheating
- It comes together faster than deciding on takeout, but tastes like you tried much harder
02 -
- Cutting the beef against the grain is the difference between tender strips and something that could pass for shoe leather
- Crowding the pan when searing the beef will cause it to steam instead of brown, so cook in batches if necessary
- The sauce will look impossibly thick at first but will loosen up beautifully as it heats through in the final step
03 -
- Freeze the beef for 20 minutes before slicing to get paper-thin strips without struggling
- A well-seasoned wok develops a patina that makes stir-frying feel effortless over time