Beef Broccoli Garlic Sauce

My tiny apartment kitchen smelled incredible tonight, the kind of aroma that makes neighbors pause in the hallway. This beef and broccoli stir fry came together on a Tuesday when I had zero energy but still wanted something that felt like takeout without the delivery wait.

Last month my friend Sarah came over for dinner and watched me make this. She couldnt believe how fast it came together and now she texts me every week asking for the sauce recipe again because she keeps forgetting.

Ingredients

• Flank steak or sirloin (450 g / 1 lb): Slice this against the grain, paper-thin, and the cornstarch marinade will transform it into something velvety and tender
• Soy sauce (1 tbsp for marinade plus 3 tbsp for sauce): Use a good quality soy sauce here since its the backbone of both the beef and sauce
• Cornstarch (1 tbsp for marinade plus 1 tbsp for sauce): This secret ingredient creates that glossy restaurant-style coating and keeps beef tender
• Sesame oil (1 tsp): Just a small amount adds that distinct nutty aroma that makes stir fries smell authentic
• Vegetable oil (2 tbsp divided): High smoke point oils work best for the high-heat stir frying technique
• Broccoli florets (1 large head, about 350 g / 12 oz): Fresh broccoli stays bright and crisp-tender, unlike frozen which can turn mushy
• Red bell pepper (1, thinly sliced, optional): Adds beautiful color and sweetness that balances the salty sauce
• Garlic (3 cloves, minced): Fresh garlic makes all the difference here, do not use jarred minced garlic
• Fresh ginger (1 tsp, minced): Peel it with a spoon and grate it for the most intense flavor
• Oyster sauce (2 tbsp): This creates that deep umami flavor you taste in Chinese-American takeout
• Hoisin sauce (1 tbsp): Adds a subtle sweetness and complexity to the garlic sauce
• Brown sugar (1 tbsp): Helps balance the saltiness and creates that beautiful caramelized glaze
• Beef or chicken broth (120 ml / ½ cup): The liquid base for your sauce, homemade or store-bought both work
• Rice vinegar (1 tsp): Just a touch adds brightness that cuts through the rich sauce
• Black pepper (½ tsp): Freshly ground pepper adds a subtle warmth that builds on the other flavors

Instructions

Marinate the beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil until every piece is coated. Let it sit for 10 minutes while you prep everything else.

Whisk the garlic sauce:

Combine all sauce ingredients in a small bowl, whisking until the brown sugar and cornstarch are completely dissolved.

Sear the vegetables:

Heat half the oil in a wok over high heat until smoking. Add broccoli and bell pepper, stir-frying for 2 to 3 minutes until bright and crisp-tender.

Cook the beef:

Add remaining oil to the pan. Spread beef in a single layer and sear for 1 to 2 minutes per side until browned but still pink inside.

Add aromatics:

Toss in garlic and ginger, stir-frying for 30 seconds until fragrant but not burned.

Combine everything:

Return vegetables to the pan. Stir to combine beef and veggies.

Glaze with sauce:

Pour in the sauce and stir constantly for 1 to 2 minutes until it thickens and coats everything beautifully.

Serve immediately:

Plate over steamed rice while the sauce is still glossy and the beef is perfectly tender.

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This recipe has saved me so many weeknights when takeout sounded easier than cooking but I still wanted a real homemade dinner.

Making It Your Own

Sometimes I swap snow peas or bok choy for the broccoli when I want to switch things up. The sauce works with whatever vegetables you have in the crisper drawer.

The Perfect Rice

I learned to start my rice before I even begin prepping ingredients so its ready and fluffy when the stir-fry hits the table.

Leftovers Actually Improve

This dish reheats beautifully the next day for lunch. The sauce penetrates deeper into the beef and flavors meld together overnight.

• Store in an airtight container in the refrigerator for up to 3 days
• Reheat in a skillet over medium heat with a splash of water to loosen the sauce
• The beef stays tender even after reheating, thanks to that cornstarch marinade

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Enjoy those quick weeknight dinners that taste like they came from your favorite takeout spot.

Recipe FAQs

→ What cut of beef works best?

Flank steak or sirloin thinly sliced against the grain ensures tenderness and quick cooking.

→ Can I add other vegetables?

Yes, red bell pepper and other crisp vegetables complement the dish nicely and add color.

→ How do I thicken the sauce?

Cornstarch mixed with the sauce ingredients helps achieve the perfect glossy and thick consistency.

→ Is this dish spicy?

The base is savory and mild, but adding red pepper flakes or fresh chili can introduce heat.

→ Can I make it gluten-free?

Use tamari instead of soy sauce and ensure oyster and hoisin sauces are certified gluten-free.