Beef Broccoli Garlic Soy Sauce

There's something about the sizzle of beef hitting a screaming hot wok that makes me feel like I've got my kitchen under control, even on nights when everything else feels rushed. My first real stir fry came together almost by accident—I had flank steak, broccoli, and some soy sauce, and figured why not throw it all together? Twenty minutes later, my kitchen smelled incredible and dinner was done. That's when I learned that sometimes the simplest dishes taste the best, especially when they come together this fast.

I made this for friends who were skeptical about my cooking skills, and watching their faces when they tasted it—that moment when they asked for seconds without even finishing their first bite—that's when I knew this recipe was a keeper. The tender beef and the way it catches all that garlicky sauce somehow made me feel like a better cook than I probably am.

Ingredients

• Flank steak or sirloin, thinly sliced (450 g): Slicing against the grain is the secret that makes tough cuts tender, and it takes maybe two minutes extra with a sharp knife.
• Cornstarch (1 tbsp): This coating on the beef creates a silky texture and helps it brown perfectly—don't skip this step.
• Vegetable oil (2 tbsp, divided): Use something neutral like canola or peanut oil that can handle high heat without smoking.
• Broccoli florets (1 head, about 300 g): Cut them roughly the same size so they cook evenly and stay bright green and crisp.
• Red bell pepper, sliced (1 medium, optional): I add this for color and a hint of sweetness that balances the savory sauce.
• Spring onions, sliced (3, optional): Save these for the end as a fresh garnish that adds a peppery kick.
• Garlic, minced (4 cloves): Fresh garlic is non-negotiable here—use the pre-minced stuff only if you're in a real pinch.
• Low-sodium soy sauce (60 ml): Low-sodium gives you control over the saltiness and lets the other flavors shine through.
• Oyster sauce (2 tbsp): This umami bomb is what makes the sauce taste restaurant-quality, even though you're making it at home.
• Hoisin sauce (1 tbsp, optional): A little adds richness and depth, but skip it if you want a lighter sauce.
• Brown sugar (1 tbsp): Just enough to round out the flavors without making it sweet.
• Rice vinegar or dry sherry (1 tbsp): This brightens everything up and keeps the sauce from tasting one-dimensional.
• Water (75 ml): This lets the sauce coat everything instead of pooling at the bottom of the pan.
• Toasted sesame oil (1 tsp): A little drizzle at the end transforms the whole thing—it smells like a good decision.
• Ginger, freshly grated (1 tsp): Fresh ginger adds a warmth that powdered never quite captures.

Instructions

Coat the beef with cornstarch:

Toss your sliced beef in a bowl with the cornstarch, making sure every piece gets a light coating. This takes maybe a minute and makes all the difference in how the beef browns.

Mix your sauce ingredients:

Whisk together soy sauce, oyster sauce, hoisin if you're using it, brown sugar, rice vinegar, water, sesame oil, garlic, and ginger in a small bowl. Taste it as you go—this is where you adjust for your preferences.

Sear the broccoli first:

Heat 1 tablespoon of oil in your wok or skillet over high heat until it's shimmering, then add the broccoli and bell pepper. You want them to char slightly and stay crisp, about 2–3 minutes, then pull them out and set aside.

Cook the beef until it's just brown:

Add the remaining oil, then spread the beef in a single layer. Let it sit for about a minute per side without moving it around too much—you want a real sear, not just a stir.

Bring it all back together:

Return the vegetables to the pan, pour in your sauce, and keep everything moving for another 2–3 minutes until the sauce thickens and clings to every piece of beef and broccoli. You'll know it's ready when it looks glossy and smells incredible.

Finish and serve:

Remove from heat, scatter spring onions over the top if you're using them, and serve immediately over steamed rice or noodles while everything is still hot and the sauce is at its glossiest.

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The first time someone told me this tasted like takeout, I felt genuinely proud standing there in my tiny kitchen. It's wild how much control you have when you do it yourself—the sauce can be as garlicky or as sweet or as savory as you want it to be.

The Secret to Restaurant-Quality Sear

The thing nobody tells you is that you don't want to hover over your beef constantly stirring. Let each piece sit on the hot pan long enough to develop a real crust—that's where the flavor lives. Move it too early and you're just pushing it around in its own moisture instead of actually cooking it.

Making It Your Own

Once you've made this once, you realize how forgiving it is. Swap the beef for chicken thighs or crispy tofu, throw in snap peas or mushrooms or carrots, adjust the sauce toward sweeter or more savory depending on your mood. The technique stays the same, but it becomes your version of this dish.

Sauce Control and Storage

I learned to make extra sauce because it's too good not to have around. Keep the leftovers in a small container and you've got instant flavor for scrambled eggs or roasted vegetables the next day. The whole dish keeps beautifully for a couple of days in the fridge, and honestly, sometimes it tastes better when the flavors have had time to settle.

• Make the sauce a few hours ahead if you want to spread out your prep time and feel less rushed.
• If your sauce seems too thick or thin as it's cooking, adjust it with a splash of water or soy sauce on the fly.
• Leftovers reheat best in a wok or skillet over medium-high heat rather than the microwave if you want to keep that nice texture.

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This is the kind of dish that makes you feel capable in the kitchen, like you've figured out something real. Once you've tasted what you can make in thirty minutes with your own hands, takeout tastes a little less exciting.

Recipe FAQs

→ How do I ensure the beef stays tender?

Always slice the flank steak against the grain and coat it in cornstarch before searing to lock in moisture.

→ Can I use a different protein?

Yes, sliced chicken breast or firm tofu work well as substitutes for the flank steak.

→ What vegetables can I add?

Snap peas, carrots, sliced mushrooms, or bell peppers are great additions to the broccoli.

→ Is the sauce very salty?

Using low-sodium soy sauce helps control the saltiness, though you can adjust the brown sugar to balance the flavors.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to two days.