Better Than Takeout Beef and Broccoli Stir-Fry
This recipe delivers an authentic, restaurant-quality beef and broccoli stir-fry in about 20 minutes. Featuring impossibly tender beef from a simple velveting technique and vibrant, crisp-tender broccoli, all coated in a glossy, savory-sweet sauce that clings to every bite.
Equipment
- Wok or large skillet
- Cutting board
- Chef's knife
- Medium bowl (for marinating beef)
- Small pot (for blanching broccoli)
- Colander or slotted spoon
- Small bowl or liquid measuring cup (for sauce)
- Small bowl (for cornstarch slurry)
- Whisk
- Measuring cups and spoons
Ingredients
- 1.5 lbs flank steak, thinly sliced against the grain
- 5-6 cups broccoli florets from about 1.5 lbs of fresh broccoli crowns
- ¼ cup cornstarch, divided
- ¾ cup low-sodium soy sauce, divided
- 3 tablespoons avocado oil or other high-heat oil, divided
- 2 tablespoons fresh ginger, minced
- 4 cloves fresh garlic, minced
- ½ cup low-sodium beef broth
- 3 tablespoons brown sugar, packed
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
- Optional for serving: cooked rice, sesame seeds, sliced green onions
Instructions
- In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons of cornstarch and 1/4 cup of soy sauce. Toss until the beef is evenly coated. Set aside to marinate for at least 10-15 minutes.
- Bring a small pot of water to a boil. Add the broccoli florets and blanch for 60-90 seconds to lock in their bright green color. Immediately drain and rinse with cold water or plunge into an ice bath to stop the cooking process. Set aside.
- In a small bowl, whisk together the remaining 1/2 cup of soy sauce, beef broth, brown sugar, minced ginger, and minced garlic. In a separate tiny bowl, whisk the remaining 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Keep the sauce and slurry separate for now.
- Heat 2 tablespoons of oil in a large skillet or wok over high heat until very hot. Working in two batches to avoid overcrowding, add the beef in a single layer and cook for 1-2 minutes per side until browned. Remove the seared beef to a plate.
- Reduce heat to medium-high, add the remaining 1 tablespoon of oil to the skillet. Add the blanched broccoli and stir-fry for 2-3 minutes until heated through and tender-crisp.
- Return the seared beef to the skillet with the broccoli. Pour the prepared sauce mixture (not the slurry) over everything and bring to a simmer.
- Give the cornstarch slurry a quick re-whisk, then pour it into the simmering sauce while stirring constantly. The sauce will thicken into a glossy glaze in about 30 seconds.
- Remove the skillet from the heat and stir in the toasted sesame oil. Serve immediately over hot rice, garnished with sesame seeds and sliced green onions, if desired.
Notes
To avoid a lumpy sauce, always mix cornstarch with a cold liquid (like water) to form a slurry before adding it to the hot stir-fry. For perfectly seared beef, ensure your pan is very hot and cook the beef in batches to prevent it from steaming. For variations, add 1/2 teaspoon of red pepper flakes for heat, or substitute brown sugar with oyster sauce for a deeper umami flavor. Sirloin or flat iron steak can be used instead of flank steak. For a gluten-free version, use tamari or coconut aminos instead of soy sauce.