Beef and Broccoli Stir-Fry

The first time I attempted beef and broccoli, I used a cheap cut of meat and ended up with something closer to beef jerky stir-fry. After some trial and error, I learned that slicing against the grain and a quick cornstarch velveting makes all the difference between tough and tender.

My roommate used to request this every Monday after our weekend grocery shopping depleted our energy. Wed stand around the stove taking turns stirring and arguing over who got the last piece of beef.

Ingredients

• Flank steak: Slice it paper-thin against the grain for that melt-in-your-mouth texture you get from restaurants
• Cornstarch: This secret ingredient creates a protective coating on the beef keeping it incredibly tender
• Broccoli florets: Fresh is best here since frozen can get waterlogged and soggy in the sauce
• Soy sauce and oyster sauce: This combo builds that deep umami flavor base the dish is famous for
• Fresh garlic and ginger: The aromatics that transform simple ingredients into something restaurant-worthy

Instructions

Marinate the beef:

Toss the sliced beef with soy sauce and cornstarch then let it sit while you prep everything else

Mix the sauce:

Whisk together soy sauce oyster sauce water brown sugar cornstarch and sesame oil until smooth

Blanch the broccoli:

Heat oil in a wok over high heat and stir-fry broccoli for 2 to 3 minutes until bright green then remove from pan

Sear the beef:

Add more oil to the pan and cook beef in a single layer letting it develop a crust before stirring

Add aromatics:

Toss in garlic and ginger cooking just until fragrant about 30 seconds

Combine everything:

Return broccoli to the pan pour in the sauce and cook until it thickens and coats everything beautifully

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This recipe became my go-to for impromptu dinner parties because it looks impressive but secretly comes together in the time it takes to steam some rice.

Getting The Beef Right

Partial freezing the meat for 20 minutes makes slicing thin strips so much easier. I learned this trick after too many awkward attempts with a slippery piece of flank steak and a sharp knife.

Making It Your Own

Sometimes I add baby corn or snap peas if I have them in the fridge. The sauce base is flexible enough to handle whatever vegetables need using up.

Serving Suggestions

Hot steamed jasmine rice is essential for soaking up every drop of that sauce. I also like to set out chili oil on the table for anyone who wants an extra kick.

• Cook the rice first since it takes longer than the stir-fry
• Prep all ingredients before turning on the stove
• Have your serving bowls ready because this cooks fast

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Hope this brings as many weeknight saves to your kitchen as it has to mine.

Recipe FAQs

→ How do I ensure the beef stays tender?

Slice the beef thinly across the grain and marinate briefly with soy sauce and cornstarch to help retain moisture during cooking.

→ Can I use different vegetables instead of broccoli?

Yes, vegetables like snap peas, bell peppers, or asparagus can be used for similar texture and flavor variations.

→ What is the best way to cook the broccoli for this dish?

Stir-fry the broccoli for 2-3 minutes over high heat until bright green and just tender to maintain its crunch.

→ How can I thicken the sauce effectively?

Incorporate cornstarch into the sauce mixture; it thickens quickly when heated and coats the ingredients evenly.

→ Are there suitable alternatives to soy and oyster sauce for dietary needs?

Tamari can replace soy sauce for gluten-free needs, and vegetarian oyster sauce or mushroom sauce can substitute the oyster sauce component.