Beef Broccoli Soy Sauce (Print)
Tender beef and crisp broccoli combined in a savory soy sauce for a quick, delicious dish.
# Ingredient list:
→ For the Beef and 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 tsp rice vinegar
→ For the Stir-Fry
06 - 2 tbsp vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, minced
09 - 10 oz broccoli florets
10 - 1 small onion, sliced (optional)
→ For the Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 2 tsp cornstarch
15 - 1/3 cup + 1 tbsp low-sodium chicken broth or water
16 - 1 tsp sugar
17 - 1/2 tsp freshly ground black pepper
# Directions:
01 - Combine the sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, and 1 tsp rice vinegar in a bowl. Mix thoroughly to coat and let marinate for at least 10 minutes.
02 - Whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 2 tsp cornstarch, 1/3 cup plus 1 tbsp chicken broth, 1 tsp sugar, and 1/2 tsp black pepper in a small bowl until smooth. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked. Remove from pan and set aside.
04 - Add the remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant. Add broccoli florets (and onion if using) and stir-fry for 2-3 minutes until bright green and just tender.
05 - Return the beef to the pan. Pour in the prepared sauce and stir well to coat all ingredients. Continue stir-frying for 2-3 minutes until the sauce thickens and the beef is cooked through.
06 - Transfer to a serving dish and serve hot over steamed rice or noodles.
# Expert Tips:
01 -
- The velveting technique makes beef tender enough to cut with a fork, no restaurant required
- Everything comes together in under 30 minutes, faster than delivery and infinitely better
02 -
- Cutting beef against the grain is non-negotiable, look for the muscle fibers running in one direction and slice perpendicular to them
- High heat is essential, but keep everything moving once it hits the pan to prevent burning
03 -
- If you prefer more heat, add a teaspoon of chili garlic sauce or red pepper flakes with the aromatics
- The sauce can be made ahead and stored in the fridge for up to a week, making weeknight cooking even faster