Beef Broccoli Garlic Sauce (Printable View)
Tender beef and crisp broccoli tossed in a flavorful garlic sauce for a quick, satisfying dish.
# What You'll Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Stir Fry Vegetables & Aromatics
05 - 2 tbsp vegetable oil, divided
06 - 1 large head broccoli, cut into bite-sized florets (about 12 oz)
07 - 1 red bell pepper, thinly sliced
08 - 3 cloves garlic, minced
09 - 1 tsp fresh ginger, minced
→ Garlic Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp cornstarch
14 - 1 tbsp brown sugar
15 - ½ cup beef or chicken broth
16 - 1 tsp rice vinegar
17 - ½ tsp black pepper
# How-To Steps:
01 - Combine the sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a bowl. Toss thoroughly to coat and let marinate for 10 minutes at room temperature.
02 - Whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, brown sugar, broth, rice vinegar, and black pepper in a small bowl until the cornstarch and sugar dissolve completely. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add broccoli florets and sliced red bell pepper, stir-frying for 2–3 minutes until bright green and crisp-tender. Transfer vegetables to a plate and reserve.
04 - Add the remaining 1 tbsp oil to the hot pan. Arrange the marinated beef in a single layer without overcrowding. Sear for 1–2 minutes per side until well-browned but still pink inside.
05 - Add the minced garlic and ginger to the pan with the beef. Stir-fry constantly for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Return the cooked vegetables to the pan. Toss everything together briefly, then pour in the prepared garlic sauce. Stir continuously for 1–2 minutes as the sauce bubbles and thickens to coat all ingredients evenly.
07 - Transfer the beef and broccoli stir fry to a serving platter or individual plates. Serve immediately while hot, accompanied by steamed white rice or noodles.
# Expert Advice:
01 -
- The beef stays impossibly tender thanks to a quick cornstarch velveting technique I stumbled upon
- Everything cooks in one pan, meaning maximum flavor with minimum cleanup
02 -
- Dont overcrowd the pan when searing beef or it will steam instead of brown
- Have all ingredients prepped before you start cooking because stir-frying happens incredibly fast
03 -
- Freeze the beef for 20 minutes before slicing to get those paper-thin strips effortlessly
- Use cold water when mixing the sauce to prevent cornstarch from clumping