Best Ever Beef and Broccoli Stir Fry
This beef and broccoli stir fry is a masterclass in contrast, featuring tender, velvety slices of flank steak against crisp-tender, vibrant green broccoli, all wrapped in a glossy, savory-sweet sauce. Built on the non-negotiable techniques of velveting the beef and blanching the broccoli, this quick 25-minute meal delivers restaurant-quality results that are far superior to any takeout. It is perfectly balanced, deeply aromatic, and guaranteed to change your mind about this classic dish.
Equipment
- Large wok or heavy-bottomed skillet
- Medium bowl
- Small pot
- Slotted spoon
- Measuring spoons
- Measuring cups
- Chef's knife
- Cutting board
- Garlic press (optional)
- Microplane or grater (for ginger)
- Whisk
- Spatula or wooden spoon
- Ice water bath (large bowl with ice and water)
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 3 cups broccoli florets about 1 large crown
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- ½ cup low-sodium beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- 2 tablespoons vegetable or avocado oil, divided
- 1 teaspoon baking soda
- 1 teaspoon cornstarch for marinade
- 1 teaspoon sesame oil
- 1 egg white optional, for extra silkiness
- Steamed jasmine rice for serving
- Toasted sesame seeds for garnish, optional
- 1 teaspoon toasted sesame oil for finishing, optional
Instructions
- In a medium bowl, combine the sliced flank steak with the baking soda, 1 tablespoon soy sauce, 1 teaspoon cornstarch, sesame oil, and egg white (if using). Massage the marinade into the meat with your hands for 1 minute, then let it sit at room temperature for 15 minutes.
- Bring a small pot of salted water to a rolling boil. Add the broccoli florets and cook for exactly 60 seconds. Immediately drain and plunge them into a bowl of ice water to stop the cooking. Drain well and set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the velveted beef in a single layer (work in batches if needed) and sear undisturbed for 1 minute. Toss and cook for another 30 seconds until browned but not fully cooked through. Transfer the beef to a clean plate.
- Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 15 seconds until fragrant.
- Pour the beef broth, soy sauce, oyster sauce, and brown sugar into the wok. Bring to a simmer. Stir the cornstarch slurry, then pour it into the sauce while whisking constantly until thickened.
- Return the seared beef and any accumulated juices to the wok, along with the blanched broccoli. Toss everything together for 30 seconds until the beef is cooked through and the broccoli is heated and coated in the sauce.
- Serve immediately over steamed jasmine rice, garnished with toasted sesame seeds and a drizzle of toasted sesame oil if desired.
Notes
Velveting the beef is the most important step for a tender, restaurant-quality result—do not skip it. For the broccoli, the ice bath is non-negotiable to preserve its bright green color and crisp-tender texture. To avoid steaming the beef, always cook it in batches and ensure your wok or skillet is screaming hot. For a gluten-free version, use tamari or coconut aminos instead of soy sauce and a gluten-free oyster sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a hot wok or skillet for best results.