Beef Broccoli Ginger Sauce (Printable Version)
Tender beef slices and crisp broccoli tossed in a savory ginger sauce, ready in 30 minutes.
# What You Need:
→ Meats
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 4 cups broccoli florets
03 - 2 tablespoons vegetable oil
04 - 3 green onions, sliced, for garnish
→ Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons oyster sauce
07 - 1 tablespoon fresh ginger, grated
08 - 2 cloves garlic, minced
09 - 1 tablespoon brown sugar
10 - 1 tablespoon cornstarch
11 - 1/2 cup beef broth
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
→ Optional
14 - Cooked jasmine rice or steamed noodles, for serving
# How to Make It:
01 - Whisk together soy sauce, oyster sauce, grated ginger, garlic, brown sugar, cornstarch, beef broth, rice vinegar, and sesame oil in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef slices in a single layer and sear 1 to 2 minutes per side until browned. Transfer to a plate and set aside.
03 - Add remaining tablespoon of oil to the pan. Add broccoli florets and stir-fry 3 to 4 minutes until bright green and just tender, adding a splash of water if needed to help steam.
04 - Return beef to the pan. Pour in prepared ginger sauce and stir to coat. Cook 2 to 3 minutes until sauce thickens and clings to beef and broccoli.
05 - Garnish with sliced green onions if desired. Serve immediately over rice or noodles.
# Expert Advice:
01 -
- This comes together faster than delivery and tastes like you actually tried, which is the weeknight magic we all need.
- The sauce thickens into that glossy restaurant sheen that makes you feel like you finally cracked some secret code.
02 -
- If your sauce never thickens, your pan wasn't hot enough or you didn't wait long enough, patience is the secret ingredient here.
- That sizzle when the ginger hits the oil is your signal that everything is happening correctly, if it's silent, your pan is too cold.
03 -
- Freeze your beef for twenty minutes before slicing, and you can cut paper-thin pieces that cook in seconds.
- Grate your ginger with a microplane directly over the pan, the oils that spray out are pure flavor you lose if you grate into a bowl.