Dinner at the Zoo Beef and Broccoli Stir-Fry

Dinner at the Zoo beef and broccoli stir-fry pairs thin slices of beef and crisp-tender broccoli with a savory, lightly sweet soy-and-garlic sauce. It is a quick weeknight-style take on a Chinese American favorite, best served hot over rice; slicing the beef thinly and cooking in batches helps keep it tender.

Ingredients

1 lb (454 g) flank steak or sirloin, trimmed and sliced thinly across the grain
1 lb (454 g) broccoli, cut into bite-size florets; peel and slice the tender stem, if using
2 tablespoons (30 ml) neutral oil, such as canola, divided
3 cloves garlic (about 9 g), finely minced
1 teaspoon (5 g) fresh ginger, finely grated
⅓ cup (80 ml) low-sodium soy sauce
¼ cup (60 ml) water
2 tablespoons (30 ml) oyster sauce
1 tablespoon (12 g) packed light brown sugar
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (8 g) cornstarch
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (30 ml) water, for steaming the broccoli
2 teaspoons (10 ml) rice vinegar
2 scallions (about 30 g), thinly sliced, for serving (optional)
4 cups (600 g) cooked rice, for serving

Instructions

Set the sliced beef on a plate while you prepare the sauce. In a small bowl, whisk together the soy sauce, ¼ cup (60 ml) water, oyster sauce, brown sugar, sesame oil, cornstarch, and black pepper until the cornstarch is dissolved. Keep the sauce nearby; it thickens quickly once it hits the hot pan.
Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon (15 ml) neutral oil and swirl to coat. Add the broccoli and stir-fry for 2 minutes. Pour in 2 tablespoons (30 ml) water, cover the pan, and steam for 2 to 3 minutes, just until the florets are bright green and nearly tender. Transfer them to a plate.
Wipe out any excess water from the pan if needed, then return it to high heat. Add the remaining 1 tablespoon (15 ml) neutral oil. Arrange the beef in a single layer; if the pan is not large enough, cook it in two batches. Leave the slices undisturbed for about 1 minute to brown, then stir-fry for another 1 to 2 minutes, until browned and nearly cooked through.
Check the thickest beef slices with a food thermometer. Whole cuts of beef must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Because the beef will go back into the pan, remove it briefly to a clean plate as soon as it reaches that temperature; do not put cooked beef on the plate that held raw meat.
Reduce the heat to medium. Add the garlic and ginger to the pan and stir for about 20 seconds, just until fragrant; do not let the garlic brown. Return the broccoli and beef to the pan. Whisk the sauce again, pour it in, and toss continuously for 1 to 2 minutes, until the sauce bubbles and coats the beef and vegetables. Stir in the rice vinegar, then remove the pan from the heat.
Spoon the stir-fry over warm rice and scatter sliced scallions on top, if desired. Serve promptly while the broccoli is crisp-tender and the sauce is glossy.

Tips

Slice against the grain. Look for the long muscle fibers in the steak and cut across them into thin strips. If the meat is difficult to slice, chill it in the freezer for 15 to 20 minutes first; it should firm up but not freeze solid.
Keep the pan hot and avoid crowding. A crowded pan releases moisture and steams the beef instead of browning it. Cook in batches if needed, and let the pan heat back up between them.
Adjust the sauce to taste. Low-sodium soy sauce keeps the dish from becoming too salty as the sauce reduces. If using regular soy sauce, start with ¼ cup (60 ml) and add a splash of water if needed. For a shellfish-free option, replace oyster sauce with the same amount of hoisin sauce; the result will be sweeter and less savory.
Make prep easier. Have the sauce mixed and vegetables cut before heating the pan. Stir-frying moves quickly, and garlic can burn if you stop to measure ingredients halfway through.

Serving Suggestions

Serve the stir-fry over steamed jasmine rice, brown rice, or another cooked grain. For a lighter plate, use cauliflower rice, or pair it with plain noodles. Add sliced scallions and, if you like heat, a small amount of chili crisp or red pepper flakes at the table. A simple cucumber salad or steamed edamame makes an easy side without competing with the savory sauce.

Variations

Use skirt steak or boneless sirloin in place of flank steak, always slicing thinly across the grain. For a different vegetable mix, replace up to half the broccoli with sliced bell pepper, snap peas, or mushrooms; add quick-cooking vegetables near the end so they remain crisp. For a gluten-free version, use certified gluten-free tamari and a gluten-free oyster-style sauce, checking labels because standard soy and oyster sauces may contain wheat. To make the dish vegetarian, substitute firm tofu, pressed and cubed, for the beef and use a vegetarian mushroom stir-fry sauce instead of oyster sauce; brown the tofu separately before adding it back with the broccoli.

Storage and Reheating

Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator for more even reheating. Reheat only the portion you plan to eat in a skillet over medium heat with a tablespoon of water, stirring until steaming hot throughout, or microwave in a covered, microwave-safe dish, stirring halfway through. Leftovers should reach 165°F (74°C) when checked with a food thermometer. The broccoli will soften after storage, but the sauce and beef will still reheat well.

Frequently Asked Questions

What cut of beef works best for beef and broccoli?
Flank steak is a popular choice because it cooks quickly and has a pronounced beef flavor. Sirloin is also a reliable option. Whichever cut you choose, slice it thinly across the grain so it is easier to chew.

Can I make the sauce ahead?
Yes. Mix the sauce up to 2 days ahead and keep it covered in the refrigerator. Cornstarch settles as it sits, so whisk it thoroughly just before pouring it into the pan.

Why is my stir-fry sauce too thin?
The sauce may not have bubbled long enough for the cornstarch to thicken, or the cornstarch may not have been mixed in evenly. Keep tossing over medium heat for another 30 to 60 seconds. If it is still thin, mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water, stir a little into the pan, and simmer briefly.

Can I use frozen broccoli?
Yes, but thaw it and drain it well first so excess water does not dilute the sauce. Add it near the end of cooking, since frozen broccoli is often partially cooked and can turn soft if steamed for several minutes.

Can I make this without a wok?
Absolutely. Use a large, heavy skillet with enough room to spread the ingredients out. A wok heats quickly and has sloped sides, but a skillet works well when you cook the beef in batches and keep the heat high.

Is oyster sauce essential?
No. It adds a deep, savory flavor, but hoisin sauce or a vegetarian mushroom stir-fry sauce can stand in. Hoisin makes the sauce sweeter, so you may want to reduce the brown sugar slightly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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