Go Back
Overhead view of tender beef and broccoli stir fry served over steamed rice

Beef and Broccoli

Tender velveted beef and crisp broccoli in a glossy garlic ginger sauce, ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Beef
  • 1 lb 450 g flank steak or sirloin, sliced thin against the grain
  • 1/2 tsp baking soda
  • 2 tbsp 30 ml water
  • 1 tbsp 15 ml soy sauce
  • 1 tbsp 8 g cornstarch
  • 1 tsp 5 ml sesame oil
Sauce
  • 1/3 cup 80 ml beef broth
  • 3 tbsp 45 ml soy sauce
  • 1 tbsp 15 g brown sugar
  • 1 tbsp 15 ml rice vinegar
  • 1 tsp 5 ml sesame oil
  • 1 tbsp 8 g cornstarch mixed with 2 tbsp (30 ml) water
Vegetables and aromatics
  • 4 cups 450 g broccoli florets
  • 3 cloves garlic minced
  • 1 tbsp 6 g fresh ginger, grated
  • 2 tbsp 30 ml vegetable or avocado oil
  • 2 green onions sliced
  • 1 tsp sesame seeds

Method
 

  1. Slice the beef thin, against the grain.
  2. Mix with baking soda and water, rest 15 minutes.
  3. Rinse, pat dry, marinate with soy sauce, cornstarch, and sesame oil.
  4. Cut the broccoli and mix the sauce.
  5. Blanch the broccoli 90 seconds, then shock in ice water.
  6. Heat the pan on high for 2 minutes.
  7. Sear the beef in two batches, about 90 seconds per batch.
  8. Cook garlic and ginger 20 seconds over medium heat.
  9. Add sauce, bring to a simmer, stir in the slurry until glossy.
  10. Return the beef and broccoli to the pan, toss 30 seconds, garnish, and serve.

Notes

Buy slightly more beef than the recipe calls for, a thicker cut trims down after slicing off any excess fat.
The beef should still look a touch underdone after the first sear. It finishes cooking once it's back in the sauce.
The sauce thickens fast once the slurry goes in, closer to 30 seconds than a full minute, so have the broccoli and beef ready to go back in right after.
Storage Notes:
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze in a flat sealed container for up to 2 months, expecting some softening in the broccoli.
Reheat in a hot skillet for 2 to 3 minutes for the closest texture to fresh.