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Beef and Broccoli Stir-Fry Recipe

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4.7 from 69 reviews

This Easy Beef and Broccoli Stir-Fry is a quick and flavorful Asian-inspired dish featuring tender marinated flank steak and crisp-tender broccoli in a savory soy-based sauce. Perfect for a satisfying weeknight dinner, this stir-fry combines a balance of tangy, umami, and slightly sweet flavors with a glossy, thickened sauce that coats every bite.

Ingredients

Beef Marinade

  • 1 lb flank steak, thinly sliced 1/4 inch thick against the grain
  • 1 teaspoon baking soda
  • 1 tablespoon Shaoxing vinegar (or white vinegar)
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon white pepper

Slurries

  • 2 tablespoons water
  • 1 tablespoon cornstarch (first slurry)
  • 1/2 tablespoon cornstarch (second slurry)
  • 1 tablespoon water (for second slurry)

Sauce

  • 1 1/2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Shaoxing vinegar (or white vinegar)
  • 1 tablespoon granulated sugar
  • 1/2 cup low sodium chicken broth

Vegetables and Aromatics

  • 3 cups broccoli florets
  • 2 cloves garlic, minced
  • 1 inch ginger, grated or minced

Cooking Oil

  • 2 tablespoons vegetable oil

Instructions

  1. Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with baking soda, Shaoxing vinegar, light soy sauce, oyster sauce, and white pepper. Mix well and let it marinate for at least 15 minutes to tenderize and flavor the beef. Meanwhile, in a small bowl, whisk 2 tablespoons water with 1 tablespoon cornstarch to prepare the first cornstarch slurry.
  2. Prepare the Sauce and Second Slurry: In another small bowl, combine the remaining marinade ingredients: oyster sauce, light soy sauce, dark soy sauce, Shaoxing vinegar, and granulated sugar. Whisk thoroughly until the sugar dissolves. Stir in the low sodium chicken broth. In a tiny bowl, mix 1/2 tablespoon cornstarch with 1 tablespoon water to create the second cornstarch slurry.
  3. Cook the Beef: Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear each side for 1-2 minutes until the beef is nicely browned. Remove the beef and set aside.
  4. Stir-Fry Broccoli and Aromatics: In the same wok, add the broccoli florets and stir-fry for 2-3 minutes until they are tender-crisp. Push the broccoli to the side of the wok. Add the minced garlic and grated ginger to the center and stir-fry for about 30 seconds until fragrant. Toss the broccoli with the aromatics to combine.
  5. Combine and Thicken the Sauce: Return the seared beef to the wok with the broccoli and aromatics. Pour the prepared savory sauce over the ingredients and stir to coat evenly. Bring the mixture to a simmer. Slowly drizzle in the reserved first cornstarch slurry while stirring continuously to thicken the sauce until it becomes glossy and coats the beef and broccoli well. Cook for another minute to ensure the beef is cooked through. Serve immediately, ideally over steamed rice.

Notes

  • For best results, slice the flank steak thinly against the grain to ensure tenderness.
  • Marinating the beef with baking soda helps tenderize the meat for a softer texture.
  • If Shaoxing vinegar is unavailable, white vinegar is a suitable substitute.
  • Use low sodium chicken broth to control overall saltiness of the dish.
  • Work in batches when searing beef to avoid steaming, which can affect the final texture.
  • Adjust the sugar amount in the sauce based on your preferred sweetness level.
  • This dish pairs excellently with steamed jasmine or basmati rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://oliviabakes.com/beef-and-broccoli-stir-fry-recipe/