Save to Pinterest This dish features tenderly marinated beef slices paired with crisp broccoli florets, all coated in a deeply savory garlic soy sauce. The technique involves lightly blanching the broccoli and quickly stir frying with beef to preserve texture and flavor. Aromatics like garlic and ginger enhance the sauce, offering rich, balanced seasoning. Garnished with green onions and toasted sesame seeds, it delivers a satisfying meal ideal for busy evenings.
I still make this on Tuesdays when the week feels long and dinner needs to happen fast. The first batch taught me that high heat and a hot wok make all the difference between soggy vegetables and that restaurant-style sear. Now the sizzle when the beef hits the pan is my favorite sound in the kitchen, and the garlicky smell pulls everyone to the table before I even call them.
I made this for my neighbor after she mentioned craving Chinese food, and she asked for the recipe before she even finished her plate. Watching her eyes light up at the first bite reminded me why I love cooking for people. It felt like sharing a secret, something homemade that rivals anything youd order out.
Ingredients
- Flank steak: Slice it thin against the grain so it stays tender and never chewy, a trick I learned after one too many tough bites.
- Cornstarch: This coats the beef and thickens the sauce, giving everything that glossy, restaurant-quality finish.
- Soy sauce: Low sodium keeps the saltiness balanced, letting the garlic and ginger shine without overpowering.
- Sesame oil: Just a teaspoon adds a nutty, toasted depth that makes the beef taste richer.
- Broccoli florets: Blanching them first keeps them bright green and crisp-tender, never mushy.
- Carrot: Optional but adds a pop of color and a slight sweetness that complements the savory sauce.
- Oyster sauce: This is the umami powerhouse that makes the sauce crave-worthy and complex.
- Brown sugar: A touch of sweetness rounds out the salty and savory notes perfectly.
- Garlic and ginger: Fresh is non-negotiable here, their aroma when they hit the hot pan is half the magic.
- Green onions and sesame seeds: They add a fresh, nutty finish that makes the dish look and taste complete.
Instructions
- Marinate the beef:
- Toss the sliced flank steak with cornstarch, soy sauce, and sesame oil, letting it sit for 10 minutes so the flavors soak in and the meat becomes tender. This step is quick but transforms the texture completely.
- Prepare the sauce:
- Whisk together soy sauce, oyster sauce, brown sugar, garlic, ginger, water, and cornstarch until smooth. Set it aside so its ready to pour when the pan is hot.
- Blanch the broccoli:
- Drop the florets into boiling water for just one minute until they turn bright green, then drain immediately. This keeps them crisp and vibrant, never limp.
- Sear the beef:
- Heat a tablespoon of oil in your wok over high heat, add the beef in a single layer, and let it sear for 1 to 2 minutes without stirring. Remove it while its still slightly pink inside.
- Stir fry the vegetables:
- Add another tablespoon of oil and toss in the broccoli and carrots, stirring for 2 minutes until theyre lightly charred. The high heat brings out a subtle smokiness.
- Combine and finish:
- Return the beef to the pan, pour in the garlic soy sauce, and toss everything together for 2 to 3 minutes until the sauce thickens and clings. The beef will finish cooking in the sauce, staying juicy and tender.
- Garnish and serve:
- Sprinkle green onions and sesame seeds over the top before serving. The freshness and crunch are the perfect final touch.
Save to Pinterest The night I served this over jasmine rice with the windows open, the smell drifted outside and my kids came running in from the yard without being called. It became one of those meals that anchors a memory, the kind you return to when you need something reliable and delicious.
Serving Suggestions
Spoon this over steamed jasmine rice to soak up every drop of sauce, or toss it with wide rice noodles for a heartier meal. I sometimes add a drizzle of chili oil on top for a spicy kick that wakes up the whole dish.
Ingredient Swaps
Chicken thighs or firm tofu work beautifully in place of beef, soaking up the sauce just as well. If you cant find oyster sauce, a vegetarian stir fry sauce keeps the savory depth without the shellfish.
Storage and Reheating
Leftovers keep in the fridge for up to three days and reheat quickly in a hot skillet, though the broccoli softens a bit. I sometimes pack this for lunch and eat it cold straight from the container, and it still tastes incredible.
- Store in an airtight container to keep the flavors fresh.
- Reheat over medium-high heat with a splash of water to loosen the sauce.
- Avoid microwaving if you want to preserve the texture of the beef and vegetables.
Save to Pinterest This dish never gets old, no matter how many times I make it. Its the kind of recipe that feels like a friend in the kitchen, reliable and always ready to deliver.
Recipe FAQs
- → What cut of beef works best for this dish?
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Flank steak is ideal due to its tenderness and thin slices, which cook quickly and soak up flavors well.
- → How can I keep broccoli crisp during cooking?
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Blanch the broccoli florets briefly before stir frying. This retains their bright color and crunch without overcooking.
- → Can I adjust the sauce for more heat?
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Yes, adding red pepper flakes or a dash of chili oil to the sauce will introduce a spicy kick.
- → What are good garnishes for this dish?
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Green onions and toasted sesame seeds add fresh and nutty notes that complement the flavors beautifully.
- → Is there an alternative for oyster sauce in the sauce?
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Gluten-free or shellfish-free alternatives like vegetarian stir fry sauces or tamari can be used instead of oyster sauce.
