Beef Broccoli Garlic Soy (Printable)

Tender beef and crisp broccoli tossed in a rich garlic soy sauce for a quick meal.

# What You'll Need:

→ Stir Fry

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil, divided
04 - 1 head broccoli, cut into florets
05 - 1 medium red bell pepper, sliced (optional)
06 - 3 spring onions, sliced (optional)

→ Garlic Soy Sauce

07 - 4 cloves garlic, minced
08 - 1/4 cup low-sodium soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp hoisin sauce (optional)
11 - 1 tbsp brown sugar
12 - 1 tbsp rice vinegar or dry sherry
13 - 1/3 cup water
14 - 1 tsp toasted sesame oil
15 - 1 tsp freshly grated ginger

# How To Make It:

01 - In a medium bowl, toss the thinly sliced beef with cornstarch until evenly coated. Set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce if using, brown sugar, rice vinegar, water, sesame oil, garlic, and ginger until combined.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add broccoli florets and red bell pepper if using. Stir fry for 2 to 3 minutes until vegetables turn bright green and are just tender. Remove from pan and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Spread beef in a single layer and sear for 1 to 2 minutes per side until browned but still tender.
05 - Return vegetables to the pan and pour in the prepared sauce. Stir fry everything for 2 to 3 minutes until the sauce thickens and evenly coats the beef and vegetables.
06 - Remove from heat. Garnish with sliced spring onions if desired and serve immediately with steamed rice or noodles.

# Tips from dashanddishes:

01 -
  • It's genuinely done in 30 minutes, which means you can satisfy a serious craving without abandoning your evening.
  • The sauce is balanced enough that it doesn't feel heavy, yet rich enough to make you go back for seconds.
  • Slicing beef thinly against the grain means it stays tender even with high heat cooking, which feels like a small magic trick.
02 -
  • High heat is non-negotiable here, a lukewarm pan turns beef rubbery and loses that restaurant quality sear you're after.
  • Removing the vegetables before cooking the beef keeps them crisp instead of steaming them into submission, it's the difference between good and memorable.
03 -
  • Prep everything before you turn on the heat, stir frying moves fast and there's no pausing mid sizzle to chop garlic.
  • If the sauce seems thin when you pour it in, it'll thicken up as it heats and the cornstarch releases from the beef, trust the process.

Return