Beef and Broccoli Soy Sauce (Printable version)
Tender beef and broccoli florets coated in a savory soy-based glaze, perfect for quick meals.
# What You'll Need:
→ For the Beef & Marinade
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon freshly ground black pepper
→ For the Stir-Fry
06 - 2 tablespoons vegetable oil, divided
07 - 4 cups broccoli florets
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, peeled and minced
→ For the Sauce
10 - 3 tablespoons soy sauce
11 - 2 tablespoons oyster sauce
12 - 1 tablespoon cornstarch
13 - 2 teaspoons brown sugar
14 - 1/2 cup beef broth or water
# How to Prepare:
01 - Combine sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, sesame oil, and black pepper in a bowl. Toss thoroughly to coat and let marinate for 10-15 minutes at room temperature.
02 - Whisk together 3 tablespoons soy sauce, oyster sauce, 1 tablespoon cornstarch, brown sugar, and beef broth in a small bowl until smooth and fully combined. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add marinated beef in a single layer and stir-fry for 2-3 minutes until just browned on edges. Remove beef from pan and set aside on a plate.
04 - Add remaining 1 tablespoon oil to the hot pan. Add broccoli florets and stir-fry for 2 minutes. Add 2 tablespoons water, cover tightly, and steam for 2-3 minutes until broccoli is bright green and tender-crisp.
05 - Uncover pan and add minced garlic and ginger. Stir-fry constantly for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Return browned beef to the pan. Pour prepared sauce over the beef and broccoli while stirring constantly. Cook for 1-2 minutes until sauce bubbles and thickens, coating all ingredients evenly.
07 - Transfer immediately to serving plates or a platter. Serve hot over steamed white rice or noodles. Garnish with toasted sesame seeds or sliced green onions if desired.
# Expert advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Beef stays impossibly tender thanks to a simple marinating trick
- Everything cooks in one pan, meaning less cleanup and more eating
02 -
- Crowding the pan when searing beef will steam it instead of creating that gorgeous brown crust
- Adding sugar to the sauce balances saltiness and helps create that beautiful restaurant-style glaze
03 -
- Partially freeze the beef for 20 minutes to make thin slicing easier and more uniform
- Have all ingredients measured and prepped before you turn on the heat