Beef with Broccoli

Tender strips of beef and crisp broccoli florets tossed in a glossy garlic-soy sauce — this easy homemade take on the takeout classic is faster than delivery and far fresher. Serve it hot over steamed jasmine rice for a satisfying weeknight dinner.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

350

Ingredients

• 1 lb (450 g) beef sirloin or flank steak, sliced thinly against the grain
• 1 tablespoon cornstarch
• 3 tablespoons low-sodium soy sauce, divided
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil, divided
• 1 large head broccoli (about 4 cups), cut into small florets
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 cup low-sodium beef broth
• 1 teaspoon sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons cold water

Instructions

1. Toss the beef slices with 1 tablespoon cornstarch, 1 tablespoon of the soy sauce, and a pinch of black pepper. Let the beef rest for 10 minutes while you prep the vegetables — this quick marinade keeps the meat tender.
2. Whisk the remaining 2 tablespoons soy sauce with the oyster sauce, sesame oil, beef broth, and sugar in a small bowl to make the sauce. Keep the cornstarch slurry nearby so it is ready when the pan gets hot.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers. Add the broccoli florets and stir-fry for 3 to 4 minutes until bright green and just tender-crisp, then transfer to a plate.
4. Add the remaining 1 tablespoon of oil to the hot wok. Spread the beef in a single layer and sear undisturbed for 1 minute, then stir-fry for another 2 minutes until browned but still juicy. Remove the beef to the plate with the broccoli.
5. Lower the heat to medium, add the garlic and ginger, and stir for 30 seconds until fragrant. Pour in the sauce mixture and bring it to a gentle simmer, scraping up any browned bits from the pan.
6. Stir the cornstarch slurry and pour it into the simmering sauce, stirring constantly until the sauce thickens and turns glossy, about 1 minute.
7. Return the beef and broccoli to the wok and toss everything through the sauce for 1 to 2 minutes until heated through and well coated. Serve immediately over steamed rice.

Pro tips

• Slice the beef as thinly as possible while it is half-frozen — it sears faster and stays tender.
• Keep the wok smoking hot for the beef; overcrowding the pan steams the meat instead of searing it, so work in two batches if needed.
• Add the cornstarch slurry only to simmering sauce and stir constantly to avoid lumps.
• Swap in chicken, shrimp, or mushrooms for the beef using the same sauce and timing.

Frequently asked questions