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Beef and Broccoli Stir-Fry Recipe

Beef and Broccoli Stir-Fry

Wholesome Cove
This beef and broccoli stir-fry recipe leans on a trick most restaurant kitchens use and most home versions skip: a quick baking soda and cornstarch marinade on the flank steak, followed by searing it in batches in a screaming hot pan.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 320 kcal

Equipment

Ingredients
  

For the Beef and Marinade

  • 1 pound flank steak - 450g, thinly sliced against the grain
  • 1 tablespoon low sodium soy sauce - 15ml
  • 1 teaspoon baking soda - 5g
  • 1 tablespoon cornstarch - 8g

For the Stir-Fry Sauce

  • 1/3 cup low sodium soy sauce - 80ml
  • 3 tablespoons oyster sauce - 45ml
  • 1 cup beef broth - 240ml
  • 2 tablespoons brown sugar - 25g
  • 1 tablespoon cornstarch - 8g
  • 1 teaspoon toasted sesame oil - 5ml

For the Stir-Fry

  • 4 cups broccoli florets - 360g, cut into bite-sized pieces
  • 3 cloves garlic - minced
  • 1 tablespoon fresh ginger - 6g, minced
  • 3 tablespoons vegetable oil - 45ml, divided
  • 2 tablespoons sesame seeds - 16g, for garnish (optional)
  • 2 scallions - thinly sliced, for garnish (optional)
  • cooked white or brown rice - for serving

Instructions
 

  • Place flank steak in freezer for 10-15 minutes, then slice against the grain into 1/4 inch (6mm) strips.
  • Combine sliced beef with 1 tablespoon soy sauce, baking soda, and 1 tablespoon cornstarch. Massage until liquid is absorbed and let sit at room temperature for 15 minutes.
  • Cut broccoli into bite-sized florets. Mince garlic and ginger, and slice scallions for garnish.
  • Whisk together remaining soy sauce, oyster sauce, beef broth, and brown sugar until sugar dissolves. In a small dish, mix remaining cornstarch with 2 tablespoons cold water to make a slurry. Stir in sesame oil last.
  • Heat 2 tablespoons vegetable oil in wok over high heat until shimmering. Add beef in a single layer (working in batches if needed) and sear for about 1 minute per side until browned but still slightly pink in center. Remove to a plate.
  • Add remaining tablespoon oil to the same wok over medium-high heat. Add broccoli florets with 2 tablespoons water, cover, and steam for 2-3 minutes until bright green and just tender. Push broccoli aside and add garlic and ginger, stirring for 20 seconds until fragrant.
  • Return seared beef and any juices to the wok. Whisk sauce mixture again, pour over beef and broccoli, and bring to a simmer. Stir cornstarch slurry once more before adding to the pan. Stir constantly for 1-2 minutes until sauce thickens to a glossy coating consistency.
  • Remove from heat immediately. Taste and adjust with extra soy sauce if needed. Serve over rice and garnish with sesame seeds and sliced scallions if using.

Notes

  • Slice against the grain: This is the single most important step for tender beef. Cutting with the grain will make even the best marinade ineffective.
  • Do not skip the baking soda: It tenderizes the beef like restaurant kitchens do. 1 teaspoon won't leave any noticeable taste.
  • Cook beef in batches: Crowding the pan drops the temperature and causes the beef to steam instead of sear, resulting in gray, tough meat.
  • Keep broccoli slightly undercooked: It will continue cooking when added back to the sauce, so pull it while it still has a bit of resistance.
  • Prep everything before cooking: Stir-frying moves too fast to chop ingredients once the pan is hot. Mise en place is essential.
  • Use a wide, heavy-bottomed pan: A crowded, narrow pot traps steam and prevents proper browning. A wok or large skillet is ideal.
  • Low sodium soy sauce is recommended: It lets the oyster sauce flavor come through instead of getting drowned out by salt.
  • Refrigerate leftovers: Store in an airtight container for up to 4 days. The broccoli will soften slightly in the sauce.
  • Reheat on stovetop: A hot skillet with a splash of water or broth loosens the sauce and prevents it from becoming gluey, unlike microwave reheating.
  • Freeze beef and sauce separately: For best texture, freeze the beef and sauce without the broccoli for up to 3 months, then cook fresh broccoli when reheating.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 28gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 68mgSodium: 780mgPotassium: 420mgFiber: 3gSugar: 8gVitamin A: 15IUVitamin C: 90mgCalcium: 6mgIron: 15mg
Keyword beef and broccoli stir fry, better than takeout, easy stir fry recipe, weeknight dinner
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