Beef and Broccoli Stir-Fry

Name: Beef and Broccoli Stir-Fry
Prep time: 22 min
Cook time: 13 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450 g) flank steak, trimmed of excess fat, frozen 20 minutes, then sliced ⅛-inch (3 mm) thick against the grain into 2-inch (5 cm) pieces; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) Shaoxing wine or dry sherry; 2 tsp (6 g) cornstarch; 1 tsp (5 ml) neutral oil (such as avocado or canola); 3 tbsp (45 ml) low-sodium soy sauce; 3 tbsp (45 ml) oyster sauce; 1 tbsp (13 g) light or dark brown sugar, packed; 2 tsp (6 g) cornstarch; ½ cup (120 ml) low-sodium chicken or beef broth, cool or room temperature; 1 tsp (5 ml) toasted sesame oil; 1 lb (450 g) broccoli crowns, cut into bite-size florets about 1½ inches (4 cm) wide (about 5 cups); stems peeled and sliced ¼-inch (6 mm) thick if desired; 4 cloves (12 g) garlic, finely minced; 1 tbsp (6 g) fresh ginger, peeled and finely minced; 3 tbsp (45 ml) neutral high-heat oil (such as avocado or canola), divided: 1 tbsp (15 ml) for each beef batch, 1 tbsp (15 ml) for the broccoli; ¼ cup (60 ml) water; 4 cups (700 g) cooked white or brown rice (from about 1½ cups / 300 g uncooked), hot (optional)

From the MyKitchenBank Kitchen

Tender, velvety flank steak and bright, crisp-tender broccoli in a glossy garlic-oyster sauce with a touch of brown sugar. The actual cooking takes only about 13 minutes, but allow about 70 minutes in total, which includes freezing the steak to slice it thinly and marinating it.

Prep: 22 min
Cook: 13 min
Wait: 35 min
Total: 1 hr 10 min
Makes: 4 servings (about 5 cups stir-fry, plus 4 cups cooked rice made from about 1½ cups uncooked rice)

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Ingredients

4 servings

For the beef
1 lb (450 g) flank steak, trimmed of excess fat, frozen 20 minutes, then sliced ⅛-inch (3 mm) thick against the grain into 2-inch (5 cm) pieces
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry
2 tsp (6 g) cornstarch
1 tsp (5 ml) neutral oil (such as avocado or canola)
For the sauce
3 tbsp (45 ml) low-sodium soy sauce
3 tbsp (45 ml) oyster sauce
1 tbsp (13 g) light or dark brown sugar, packed
2 tsp (6 g) cornstarch
½ cup (120 ml) low-sodium chicken or beef broth, cool or room temperature
1 tsp (5 ml) toasted sesame oil
For the stir-fry
1 lb (450 g) broccoli crowns, cut into bite-size florets about 1½ inches (4 cm) wide (about 5 cups); stems peeled and sliced ¼-inch (6 mm) thick if desired
4 cloves (12 g) garlic, finely minced
1 tbsp (6 g) fresh ginger, peeled and finely minced
3 tbsp (45 ml) neutral high-heat oil (such as avocado or canola), divided: 1 tbsp (15 ml) for each beef batch, 1 tbsp (15 ml) for the broccoli
¼ cup (60 ml) water
To serve
4 cups (700 g) cooked white or brown rice (from about 1½ cups / 300 g uncooked), hot (optional)

Equipment (6)

14-inch (35 cm) wok or 12-inch (30 cm) heavy skillet with a lid or large plate for covering
Sharp chef's knife and cutting board
Medium bowl for the beef marinade
Small bowl or liquid measuring cup for the sauce
Large bowl or plate for holding the seared beef
Wok spatula or wooden spoon

Steps

Before you start

Plan on about 70 minutes in total: 20 minutes freezing the steak, 15 minutes marinating, and only about 13 minutes at the stove.
Stir-frying moves fast: have the beef, sauce, broccoli, garlic and ginger all measured and within arm's reach before turning on the heat.
Start the rice (about 1½ cups / 300 g uncooked makes roughly 4 cups cooked) while the beef marinates so it's ready when the stir-fry is.
Use a wok or your largest heavy skillet and turn on your stove vent or open a window; the pan needs to get very hot.

1
Chill and slice beef
- Place the flank steak on a plate and freeze for 20 minutes, until firm on the outside but still slightly yielding when pressed.
- Trim any thick silver skin.
- Look for the long lines of muscle fibers running the length of the steak, then slice across them (against the grain) at a slight angle into ⅛-inch (3 mm) thick slices, cutting any long slices to about 2 inches (5 cm).
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Ready when: Slices are uniformly thin, and each one has been cut across the visible muscle lines
Tip: Slicing against the grain is what keeps flank steak tender; slicing with the grain makes it chewy.
2
Marinate the beef
- In a medium bowl, combine the sliced beef with 1 tbsp (15 ml) soy sauce, the Shaoxing wine, 2 tsp cornstarch and 1 tsp oil.
- Toss with your hands for about 30 seconds until every slice is lightly coated and slightly tacky.
- Let stand at room temperature for 15 minutes while you make the sauce and prep the vegetables.
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Ready when: Beef is evenly coated with no dry cornstarch clumps or pooled liquid
3
Mix the sauce
- In a small bowl or liquid measuring cup, whisk together 3 tbsp (45 ml) soy sauce, the oyster sauce, brown sugar, 2 tsp cornstarch, broth and sesame oil until the sugar and cornstarch dissolve completely and no lumps remain.
- Set aside near the stove.
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Ready when: Sauce looks smooth with no sugar granules or cornstarch settled at the bottom
Tip: Cornstarch settles quickly, so give the sauce a final stir right before pouring it into the pan.
4
Prep the vegetables
- While the beef marinates, cut the broccoli into florets and mince the garlic and ginger.
- Put the garlic and ginger together in a small pile on a plate.
- Measure ¼ cup (60 ml) water into a cup.
- If you're serving rice, start it now so it's ready when the stir-fry is.
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Ready when: Florets are similar in size so they cook evenly; garlic and ginger are finely minced
Tip: Pat washed broccoli dry; wet florets splatter in hot oil.
5
Sear beef in batches
- Heat the wok or skillet over high heat for 1½–2 minutes, until a drop of water evaporates instantly and the pan just begins to smoke lightly.
- Add 1 tbsp (15 ml) of the cooking oil and swirl to coat.
- Add half the beef in a single layer and leave it undisturbed for 45–60 seconds to brown.
- Stir-fry for another 30–45 seconds, until the outsides are browned and most pink has gone.
- Transfer to a clean bowl.
- Wipe out the pan if there are burnt bits, then repeat with another 1 tbsp (15 ml) oil and the remaining beef.
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Ready when: Beef is deeply browned on the edges, with at most a little pink in the thickest pieces; it finishes cooking in the sauce
Tip: Don't crowd the pan. Overcrowded beef steams and turns gray instead of browning.
6
Steam the broccoli
- Return the pan to high heat.
- Add the last 1 tbsp (15 ml) oil, then the broccoli.
- Stir-fry for 1 minute until the florets turn glossy and bright green.
- Pour in the ¼ cup (60 ml) water, immediately cover with a lid or large plate, and cook for 2–3 minutes.
- Uncover and stir-fry 30 seconds more to cook off any remaining water.
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Ready when: Broccoli is vivid green and a knife tip pierces the thickest stem with slight resistance; the pan is nearly dry
Tip: Stand back when adding water, since it will hiss and steam.
7
Add garlic and ginger
- Reduce the heat to medium-high.
- Push the broccoli to the sides of the pan to clear a space in the center.
- Add the garlic and ginger to the cleared spot and stir for 15–20 seconds, then mix them through the broccoli.
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Ready when: Garlic and ginger smell fragrant and are still pale, not browned
Tip: Burnt garlic turns bitter; if it browns quickly, lower the heat or add the sauce sooner.
8
Thicken the sauce
- Give the sauce a quick stir and pour it into the pan.
- Bring to a boil, stirring constantly, for about 1 minute, until the sauce turns glossy and thick enough to coat the back of a spoon.
- Return the beef and any juices from its bowl to the pan.
- Toss for 1 minute, until the beef is hot all the way through and no raw red or pink remains when you cut into the thickest slice.
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Ready when: Sauce is glossy and clings to the beef and broccoli; the beef is steaming hot with no raw red color
Tip: If the sauce gets too thick, splash in 1–2 tbsp (15–30 ml) water. If it's too thin, boil another 30 seconds. Slices this thin are judged by color and heat, not a thermometer.
9
Serve right away
- Turn off the heat and taste; add a splash of soy sauce if you want more salt.
- Serve immediately over hot cooked rice, spooning extra sauce on top.
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Ready when: Stir-fry is steaming hot, with the broccoli still bright green
Tip: Serve at once; the broccoli continues to soften and lose its color as it sits.

Good to know

Tips

Very high heat is the key to browning: let the pan fully preheat and cook the beef in two batches.
Slice the steak thin and against the grain; partially freezing it makes this much easier.
Dry the broccoli well after washing so it stir-fries and steams properly instead of boiling.
For extra heat, add ½ tsp red pepper flakes or 1 tsp chili garlic sauce with the garlic.

Make ahead

Slice and marinate the beef up to 24 hours ahead, covered in the fridge. Mix the sauce up to 3 days ahead and refrigerate in a jar (shake before using). Cut the broccoli up to 2 days ahead and refrigerate in a sealed container.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months, though the broccoli will soften. Reheat in a skillet over medium heat with 1–2 tbsp water for 3–4 minutes, stirring, until steaming hot (165°F / 74°C), or microwave in 60-second bursts.

Substitutions

flank steak → sirloin, skirt steak or flat iron steak. Slice thinly against the grain just like flank; skirt steak cooks a little faster.
Shaoxing wine or dry sherry → dry sherry or low-sodium chicken broth. Broth gives a slightly less complex flavor but keeps the dish alcohol-free.
oyster sauce → vegetarian mushroom stir-fry sauce or hoisin sauce. Hoisin is sweeter, so reduce the brown sugar to 2 tsp (8 g).
low-sodium soy sauce → tamari or coconut aminos. Tamari keeps the dish gluten-free if you also use a gluten-free oyster sauce. Coconut aminos is sweeter and less salty, so season to taste.