Description
A quick and easy homemade beef and broccoli stir fry that tastes better than takeout. This recipe uses a velveting technique for tender beef and a savory garlic-ginger sauce, ready in just 30 minutes.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced thinly against the grain
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine) or dry sherry
- 1 tablespoon cornstarch (for marinade)
- 1 teaspoon vegetable oil (for marinade)
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch (for sauce slurry)
- 3 cups broccoli florets
- 2 tablespoons vegetable oil (for cooking)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon white sesame seeds (optional)
Instructions
- Freeze the beef for 15-20 minutes to firm it up, then slice thinly against the grain.
- In a bowl, combine sliced beef with soy sauce, Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon vegetable oil. Toss to coat and let marinate for 10-15 minutes.
- In a small bowl, whisk together minced garlic, grated ginger, brown sugar, chicken broth, rice vinegar, 2 tablespoons water, and 1 teaspoon cornstarch until dissolved. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add beef in a single layer (cook in batches if necessary) and sear for 1-2 minutes per side until browned. Remove beef to a plate.
- Reduce heat to medium-high. Add remaining 1 tablespoon oil and broccoli florets. Add 2 tablespoons water and cover for 2 minutes to steam, or stir-fry for 3-4 minutes for crunchier broccoli.
- Return beef to the pan with broccoli. Stir the sauce mixture and pour it over the ingredients. Toss constantly for 30-60 seconds until the sauce thickens and coats everything evenly.
- Remove from heat. Drizzle with sesame oil and sprinkle with red pepper flakes and sesame seeds. Serve immediately over steamed rice.
Notes
Slice beef against the grain for tenderness. Do not crowd the pan when searing beef to ensure a good sear rather than steaming. Use fresh garlic and ginger for best flavor. The sauce thickens quickly, so watch it closely. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 10
- Sodium: 680
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 3
- Protein: 32
Keywords: beef and broccoli, stir fry, homemade takeout, garlic ginger sauce, quick dinner, weeknight meals, velveting beef