Beef and Broccoli Soy Sauce (Printable View)

Tender beef and broccoli florets glazed with savory soy sauce for a flavorful weeknight dinner.

# What You Need:

→ Beef & Marinade

01 - 1 pound flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon freshly ground black pepper

→ Stir-Fry Components

06 - 2 tablespoons vegetable oil, divided
07 - 4 cups broccoli florets (approximately 10 ounces)
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, peeled and minced

→ Sauce

10 - 3 tablespoons soy sauce
11 - 2 tablespoons oyster sauce
12 - 1 tablespoon cornstarch
13 - 2 teaspoons brown sugar
14 - 1/2 cup beef broth or water

# How-To Steps:

01 - Combine sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, sesame oil, and black pepper in a bowl. Toss thoroughly to coat and let stand for 10 to 15 minutes.
02 - Whisk together 3 tablespoons soy sauce, oyster sauce, 1 tablespoon cornstarch, brown sugar, and beef broth in a small bowl until smooth. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until browned. Transfer beef to a plate and reserve.
04 - Add remaining 1 tablespoon oil to the pan. Add broccoli florets and stir-fry for 2 minutes. Pour in 2 tablespoons water, cover, and steam for 2 to 3 minutes until broccoli is bright green and tender-crisp.
05 - Stir in minced garlic and ginger, stir-frying for 30 seconds until fragrant.
06 - Return beef to the pan. Pour prepared sauce over ingredients and stir to combine. Cook for 1 to 2 minutes until sauce thickens and evenly coats beef and broccoli. Serve immediately.

# Expert Advice:

01 -
  • The velveting technique makes budget beef slices taste like restaurant quality
  • Everything happens in one pan so cleanup is practically nonexistent
  • The sauce comes together with pantry staples you probably already have
02 -
  • Cold beef slices infinitely easier than room temperature, so pop it in the freezer for 15 minutes before cutting
  • High heat is non negotiable here, if your beef is steaming instead of searing, turn up the heat or work in smaller batches
  • The sauce will thicken rapidly once it hits the hot pan, so have your beef ready to add back immediately
03 -
  • Dry your beef slices with paper towels before marinating so the cornstarch actually sticks to the meat
  • Pat your broccoli dry after washing so it sears instead of steaming when it hits the hot oil

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