Beef and Broccoli Stir-Fry
Better than takeout beef and broccoli. Tender beef strips and crisp broccoli in a savory ginger-soy sauce.
Details
Ingredients
- 1 lb Flank Steak, thinly sliced
- 1 head Broccoli, florets
- 2 tbsp Vegetable Oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1/3 cup Soy Sauce
- 1/3 cup Beef Broth
- 1 tbsp Brown Sugar
- 1 tbsp Cornstarch
- 1 tsp Sesame Oil
Instructions
- 1
Whisk soy sauce, broth, sugar, cornstarch, sesame oil, ginger, and garlic.
- 2
Blanch broccoli in boiling water for 1 minute. Drain.
- 3
Sear beef in very hot oil in a wok or skillet for 2-3 minutes. Remove.
- 4
Pour sauce into the pan and simmer until thickened.
- 5
Toss beef and broccoli back into the sauce to coat.
- 6
Serve immediately over steamed rice.
About This Recipe
The ubiquitous Beef and Broccoli Stir-Fry, a cornerstone of Chinese-American cuisine, epitomizes the delicious cultural fusion that emerged from early Chinese immigrant communities in the United States. Far from an ancient Chinese dish, its roots lie in adapting available ingredients and palates, creating a comforting, savory-sweet profile beloved by millions. What truly elevates this rendition beyond average takeout is the careful preparation of its two star components: exceptionally tender beef and perfectly crisp-tender broccoli. The secret to the beef's succulence often lies in proper slicing against the grain and a brief marination or 'velveting' (though not explicitly stated, it's implied by the goal of tender beef). Broccoli, rather than being overcooked, is blanched or steamed briefly before hitting the wok, ensuring vibrant color and a delightful crunch that contrasts beautifully with the rich, umami-laden ginger-soy sauce. This sauce, a masterful balance of salty soy, robust beef broth, a touch of sweetness from brown sugar, and the thickening power of cornstarch, coats every morsel beautifully. While flank steak is traditional for its texture and ability to slice thin, sirloin or even skirt steak can be used. Serve this culinary classic simply over steamed jasmine rice, allowing the sauce to meld with the grains, or alongside a sprinkle of toasted sesame seeds for an extra layer of nutty aroma.
Tips & Tricks
- • For truly tender beef, slice the flank steak against the grain into very thin, uniform pieces. You can partially freeze the steak for 20-30 minutes beforehand to make slicing easier and more precise.
- • If flank steak isn't available, sirloin or even thinly sliced chicken breast can be used as a protein substitute. For extra vegetables, add sliced bell peppers or carrots during the broccoli cooking step.
- • This stir-fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a skillet over medium heat, adding a splash of broth if the sauce has thickened too much.
- • Beyond steamed jasmine rice, consider serving this stir-fry with brown rice for added fiber, or alongside a simple side salad with a light vinaigrette to cut through the richness.
Nutrition Facts
Per serving (approximate)