Beef and Broccoli Recipe – Tender Beef, Crisp Broccoli, Glossy Sauce
Tender thin-sliced beef and crisp-tender broccoli tossed in a glossy savory sauce and served over white rice for an easy takeout-style dinner.
Ingredients
- 1 lb flank steak sliced very thinly against the grain
- 1 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1 tbsp water
- 1/2 cup low-sodium beef broth
- 2 tbsp oyster sauce
- 1 tbsp low-sodium soy sauce
- 1 tsp dark soy sauce
- 1 tsp packed light brown sugar
- 1 tsp cornstarch
- 1 lb broccoli florets
- 3 tbsp neutral cooking oil divided
- 3 garlic cloves minced
- 1 tbsp fresh ginger minced
- Cooked white rice for serving
Instructions
- Slice the flank steak very thinly against the grain. Toss with the soy sauce, cornstarch, baking soda, and water. Let stand for 15 minutes.
- Whisk the beef broth, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch together until smooth.
- Blanch the broccoli in boiling water for 60–90 seconds, until bright green and just crisp-tender. Drain well.
- Heat 2 tablespoons oil in a large skillet or wok over high heat. Add the beef in a single layer, working in batches if needed. Sear for about 1 minute without moving, then stir-fry for 1–2 minutes more. Transfer to a plate.
- Add the remaining 1 tablespoon oil. Stir-fry the garlic and ginger for about 30 seconds, until fragrant.
- Return the beef to the skillet. Add the broccoli and sauce. Toss over high heat for 1–2 minutes, until the sauce thickens slightly and coats everything with a glossy finish.
- Serve immediately over cooked white rice.
Notes
Slice the beef against the grain and keep the slices thin for the most tender texture. Avoid overcrowding the skillet when searing the beef so it browns instead of steaming. The broccoli should remain bright green and crisp-tender.