Beef Broccoli Garlic Sauce (Printable)

Tender beef with crisp broccoli cooked in a savory garlic sauce for a quick, flavorful dish.

# Ingredient List:

→ Beef and Marinade

01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil

→ Stir Fry

05 - 2 tbsp vegetable oil, divided
06 - 1 large head broccoli, cut into bite-size florets (about 4 cups)
07 - 1 medium red bell pepper, sliced (optional)
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated (about 1 tsp)

→ Garlic Sauce

10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 2 tbsp water
13 - 1 tbsp cornstarch
14 - 1 tbsp brown sugar
15 - 1 tbsp rice vinegar
16 - 1 tsp toasted sesame oil
17 - 1/4 tsp freshly ground black pepper

# How to Make:

01 - Combine sliced flank steak with soy sauce, cornstarch, and sesame oil in a medium bowl. Toss to coat well and set aside to marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, water, cornstarch, brown sugar, rice vinegar, toasted sesame oil, and black pepper in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and optional bell pepper; stir-fry for 2 to 3 minutes until bright green and just tender. Add 2 tablespoons water, cover, and steam for 2 minutes. Remove vegetables to a plate.
04 - Add remaining 1 tablespoon vegetable oil to the skillet. Spread marinated beef in a single layer and sear for 2 to 3 minutes until browned. Add garlic and grated ginger; stir-fry for 30 seconds until fragrant.
05 - Return vegetables to the skillet. Stir the sauce quickly then pour over beef and vegetables. Stir-fry for 1 to 2 minutes until sauce thickens and evenly coats all ingredients.
06 - Serve immediately over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.

# Expert Tips:

01 -
  • It's genuinely faster than ordering out, and tastes fresher because you control exactly what goes in.
  • One pan, minimal cleanup, and you'll have tender beef with crispy-tender broccoli that actually stays green instead of turning to mush.
  • The garlic sauce coats everything like it was made in a restaurant kitchen, and no fancy equipment required.
02 -
  • Don't let the broccoli sit in the pan too long after adding the water, or it'll turn olive green and mushy; the 2-minute steam is exactly enough time to soften it just enough while keeping the bright color.
  • If your sauce seems too thin after cooking, it's because the cornstarch didn't fully gelatinize; turn the heat up slightly and stir for another 30 seconds and it'll thicken right before your eyes.
03 -
  • Toasted sesame oil is worth buying; it has a deep, nutty flavor that regular sesame oil can't touch, and a little bit goes a long way in the sauce.
  • If you're cooking for a crowd and worried about having enough pan space, cook the beef in two batches so it actually sears instead of steaming in its own moisture.

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