Beef Broccoli Soy Glaze (Print)

Tender beef and crisp broccoli coated in a rich soy sauce glaze perfect for quick weeknight meals.

# Ingredient list:

→ For the Beef & Marinade

01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp dry sherry or rice wine (optional)

→ For the Vegetables

05 - 10 oz broccoli florets
06 - 2 tbsp vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, minced

→ For the Soy Sauce Glaze

09 - 4 tbsp soy sauce
10 - 2 tbsp oyster sauce
11 - 2 tbsp brown sugar
12 - 2 tsp cornstarch
13 - 1/2 cup beef or chicken broth
14 - 1 tsp sesame oil
15 - 1/2 tsp black pepper

→ To Serve (Optional)

16 - Steamed jasmine rice
17 - Toasted sesame seeds
18 - Sliced scallions

# Directions:

01 - Combine sliced beef, 2 tbsp soy sauce, 1 tbsp cornstarch, and sherry or rice wine in a medium bowl. Mix thoroughly and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, brown sugar, cornstarch, broth, sesame oil, and black pepper in a small bowl until smooth. Set aside.
03 - Bring a pot of water to boil. Blanch broccoli florets for 2 minutes, then drain and rinse under cold water to halt cooking process.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 2–3 minutes until browned. Transfer beef to a plate.
05 - Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds. Add blanched broccoli and stir-fry for 1–2 minutes.
06 - Return beef to the pan. Stir glaze mixture and pour over beef and broccoli. Cook, stirring constantly, until sauce thickens and coats everything evenly, about 2–3 minutes.
07 - Serve hot over steamed rice. Garnish with toasted sesame seeds and sliced scallions if desired.

# Expert Tips:

01 -
  • The sauce thickens into that restaurant style gloss that coats every single piece of beef and broccoli
  • Ready in 30 minutes but tastes like it simmered all afternoon
  • Customizable with whatever protein you have in the fridge
02 -
  • Crowding the pan when searing beef will cause it to steam instead of brown
  • The sauce looks thin at first but thickens rapidly once it hits the hot pan
  • Blanching broccoli is optional but prevents that raw crunch in the final stir fry
03 -
  • Slice your beef as thin as possible, nearly paper thin if you can manage it
  • Let your pan get properly hot before adding ingredients for that restaurant style sear
  • Tamari works beautifully as a gluten free substitute for regular soy sauce

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