Beef Broccoli Garlic Soy Sauce (Printable Version)
Tender beef and crisp broccoli in a savory garlic soy sauce. Quick and easy dinner.
# What You'll Need:
→ Stir Fry
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon cornstarch
03 - 2 tablespoons vegetable oil, divided
04 - 1 head broccoli, approximately 10.5 ounces, cut into florets
05 - 1 medium red bell pepper, sliced (optional)
06 - 3 spring onions, sliced (optional)
→ Garlic Soy Sauce
07 - 4 cloves garlic, minced
08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce (optional)
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar or dry sherry
13 - 1/3 cup water
14 - 1 teaspoon toasted sesame oil
15 - 1 teaspoon freshly grated ginger
# Method:
01 - Toss the thinly sliced beef with cornstarch in a medium bowl until evenly coated. Set aside.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce if using, brown sugar, rice vinegar, water, sesame oil, garlic, and ginger in a small bowl.
03 - Heat 1 tablespoon vegetable oil over high heat in a large skillet or wok. Add broccoli florets and red bell pepper if using. Stir fry for 2 to 3 minutes until bright green and tender-crisp. Remove from pan and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Lay beef in a single layer and sear for 1 to 2 minutes per side until browned yet tender.
05 - Return vegetables to the pan, pour in prepared sauce, and stir fry for 2 to 3 minutes until sauce thickens and evenly coats beef and broccoli.
06 - Remove from heat. Garnish with sliced spring onions if desired. Serve immediately with steamed rice or noodles.
# Chef's Tips:
01 -
- It's ready in 30 minutes flat, which means you can have restaurant-quality food on the table before you've even finished scrolling through your phone.
- The sauce is so good you'll want to make extra and pour it over everything for the next week.
- Leftovers taste just as satisfying cold the next day, or reheated in a flash.
02 -
- Don't skip slicing the beef against the grain—this one detail is what separates chewy from silky, and it's the first thing people notice.
- Your heat needs to be high and your pan needs to be hot before anything goes in, otherwise you'll steam instead of sear.
- Make your sauce before you start cooking so there's no scrambling when things are moving fast on the stove.
03 -
- Taste the sauce before you add it to the pan—this takes thirty seconds and saves you from a sauce you have to doctor later.
- Keep your ingredients prepped and in bowls before you turn the heat on, because once things start cooking, there's no time to chop.