Beef Broccoli Ginger Soy (Printable Version)

Tender beef and crisp broccoli cooked with ginger soy sauce for a quick, flavorful weeknight meal.

# What You Need:

→ Meat

01 - 1 lb flank steak or sirloin, thinly sliced against the grain

→ Vegetables

02 - 14 oz broccoli florets
03 - 1 small onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 carrot, julienned (optional)

→ Marinade & Sauce

06 - 3 tbsp soy sauce
07 - 2 tbsp oyster sauce
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp rice vinegar
10 - 1 tbsp cornstarch
11 - 1 tbsp brown sugar
12 - 1 tbsp sesame oil
13 - 1/4 tsp black pepper
14 - 1/2 cup water

→ For Cooking

15 - 2 tbsp vegetable oil

# How to Make It:

01 - Combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/2 tablespoon grated ginger in a bowl. Add the sliced beef, toss to coat thoroughly, and let marinate for 10 minutes at room temperature.
02 - Whisk together the remaining soy sauce (2 tablespoons), oyster sauce, rice vinegar, brown sugar, remaining ginger (1/2 tablespoon), water, and black pepper in a separate bowl until the sugar dissolves completely.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and stir fry for 2-3 minutes until browned on the edges but still pink in the center. Remove beef and set aside on a plate.
04 - Add the remaining oil to the hot pan. Toss in broccoli, onion, carrot, and garlic. Stir fry over high heat for 3-4 minutes until vegetables are bright green and tender-crisp.
05 - Return the beef to the pan. Pour in the prepared sauce and stir constantly to coat everything. Cook for 2-3 minutes until the sauce bubbles and thickens enough to cling to the meat and vegetables.
06 - Remove from heat and drizzle with sesame oil. Toss well to distribute the aroma. Serve immediately over steamed jasmine or brown rice.

# Expert Advice:

01 -
  • The velveting technique makes beef impossibly tender without any fancy equipment
  • Everything comes together in one pan, meaning less cleanup and more time to actually eat
  • The sauce hits every perfect note: salty, sweet, savory, and just a little kick
02 -
  • Hot wok, cold oil is the golden rule, otherwise your beef will steam instead of sear
  • Crowding the pan drops the temperature instantly, so cook in batches if necessary
  • The sauce will continue thickening off the heat, so pull it slightly earlier than you think
03 -
  • Freeze the beef for 30 minutes before slicing to get those paper thin pieces effortlessly
  • Prep all ingredients before you turn on the heat because once you start cooking, everything happens fast
  • Clean your wok immediately after cooking while it is still warm, otherwise that sauce will harden into cement

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