Beef and Broccoli Soy Sauce (Printable View)
Tender beef and crisp broccoli come together in a savory soy glaze for a fast, tasty meal.
# What You'll Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1/2 tsp freshly ground black pepper
→ Stir-Fry
06 - 2 tbsp vegetable oil, divided
07 - 4 cups broccoli florets
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp cornstarch
13 - 2 tsp brown sugar
14 - 1/2 cup beef broth or water
# How-To Steps:
01 - Combine sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, sesame oil, and black pepper in a bowl. Toss thoroughly to coat and let marinate for 10–15 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, cornstarch, brown sugar, and beef broth in a small bowl until cornstarch dissolves completely. Set aside.
03 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until smoking. Add marinated beef in a single layer and stir-fry for 2–3 minutes until browned on edges. Remove beef from pan and set aside.
04 - Add remaining 1 tbsp oil to the pan. Add broccoli florets and stir-fry for 2 minutes. Add 2 tbsp water, cover tightly, and steam for 2–3 minutes until broccoli turns bright green and reaches tender-crisp texture.
05 - Uncover pan and add garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Return beef to the pan. Pour in prepared sauce and stir constantly for 1–2 minutes until sauce thickens and glossy coats the beef and broccoli evenly. Serve immediately.
# Expert Advice:
01 -
- The velveting technique makes budget beef cuts melt in your mouth
- Everything comes together in under 30 minutes including prep
- The sauce balances savory, sweet, and umami without overpowering
02 -
- Crowding the pan drops the temperature and steams the meat instead of searing it
- Letting the sauce boil for too long makes it gummy instead of glossy
- Slicing beef against the grain is non negotiable for tender results
03 -
- Prep every single ingredient before you turn on the stove
- Use the biggest pan you own so food has room to sear not steam