This beef and broccoli marinade seasons thin slices of beef with soy, garlic, ginger, and a little sugar, while a touch of cornstarch helps the sauce cling during stir-frying. It is a practical, takeout-inspired approach: marinate briefly, cook the beef in a hot pan, then add crisp-tender broccoli and finish everything in a glossy sauce.
Ingredients
- 1 lb (450 g) flank steak or sirloin, trimmed
- 1 lb (450 g) broccoli florets, cut into bite-size pieces
- 3 tablespoons (45 ml) low-sodium soy sauce, divided
- 2 tablespoons (30 ml) water, divided
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (12 g) cornstarch, divided
- 1 tablespoon (15 ml) neutral oil, such as canola, divided
- 1 tablespoon (12 g) packed light brown sugar
- 1 teaspoon (5 ml) toasted sesame oil
- 2 garlic cloves, finely minced (about 2 teaspoons)
- 1 teaspoon (5 g) finely grated fresh ginger
- ¼ teaspoon (1 g) freshly ground black pepper
- ¼ cup (60 ml) low-sodium beef broth
- 1 teaspoon (5 ml) rice vinegar
- 2 scallions, thinly sliced, for serving
- Cooked rice, for serving (optional)
Instructions
- Slice the beef. Pat the steak dry and cut it across the grain into strips about ¼ inch (6 mm) thick. If it is difficult to slice, chill it in the freezer for 15 to 20 minutes first; do not freeze it solid. Cutting across the visible muscle fibers makes the cooked strips easier to chew.
- Mix the marinade. In a medium bowl, whisk together 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) water, oyster sauce, brown sugar, sesame oil, garlic, ginger, pepper, and 2 teaspoons (about 5 g) cornstarch. Add the beef and toss to coat. Cover and refrigerate for 15 minutes. Do not leave raw beef to marinate on the counter.
- Prepare the finishing sauce. In a small bowl, whisk the remaining 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) water, beef broth, rice vinegar, and remaining 1 teaspoon (about 3 g) cornstarch until smooth. Set it beside the stove. This sauce is separate from the raw-beef marinade, so it can be added safely near the end of cooking.
- Cook the broccoli. Heat a large skillet or wok over medium-high heat. Add ½ tablespoon (7.5 ml) neutral oil, then the broccoli and 2 tablespoons (30 ml) water. Cover and steam for 2 to 3 minutes, just until bright green and nearly tender. Uncover and stir until the water evaporates, about 1 minute. Transfer the broccoli to a plate.
- Brown the beef in batches. Add the remaining ½ tablespoon (7.5 ml) oil to the hot pan. Lift the beef from the marinade, letting excess drip back into the bowl, and arrange half the strips in a single layer. Sear for about 1 to 2 minutes per side, turning once, until browned; transfer to a clean plate. Repeat with the remaining beef. Avoid crowding the pan, which makes the meat steam rather than brown.
- Finish the stir-fry. Return all the beef and broccoli to the pan. Whisk the finishing sauce again, then pour it in. Stir for 1 to 2 minutes, until the sauce bubbles and thickens and coats the ingredients. Check the thickest beef strips with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Rest the cooked beef for 3 minutes before serving; if strips are too thin to check reliably, cook them thoroughly and verify several of the thickest pieces. Serve hot.
Tips
- Cut across the grain. Look for the long lines in the steak and slice across them, not along them. Thin, even strips cook quickly and are less likely to turn tough.
- Keep the pan hot and uncrowded. Cook in batches if your skillet is small. Too much beef at once releases moisture and prevents the browned edges that give the dish its savory flavor.
- Use a safe marinade routine. Refrigerate the beef while it marinates, and discard any marinade that has touched raw meat. The separate finishing sauce in this recipe is ready to use without boiling a used marinade.
- Adjust salt carefully. Regular soy sauce can be much saltier than low-sodium. If that is what you have, use a little less and taste the finished sauce before adding any extra seasoning.
Serving Suggestions
Spoon the beef and broccoli over steamed white or brown rice so the glossy sauce has something to soak into. It also works with cooked noodles, quinoa, or cauliflower rice. Add sliced scallions just before serving; sesame seeds or a small pinch of red pepper flakes are optional finishes. For a fuller meal, serve with a simple cucumber salad or another vegetable side, keeping the accompaniments lightly seasoned so they do not compete with the sauce.
Variations
For a gluten-free version, use certified gluten-free tamari instead of soy sauce and check the oyster sauce label; gluten-free mushroom-based stir-fry sauce can replace oyster sauce, though it will taste less briny and more earthy. If oyster sauce is unavailable, use an equal amount of hoisin sauce for a sweeter result, or add another teaspoon of soy sauce for a simpler, less rounded flavor. For more heat, add ¼ teaspoon red pepper flakes to the finishing sauce. You can replace up to half the broccoli with sliced bell pepper, snap peas, or mushrooms; add quick-cooking vegetables toward the end so they stay lively rather than soft.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water or broth, stirring until steaming throughout and 165°F (74°C); a food thermometer is the reliable way to confirm reheated leftovers are safe. A microwave also works: cover loosely, heat in short intervals, and stir between them to warm evenly. The broccoli will soften more after storage. Freezing is possible for up to 2 months for best quality, though the broccoli may become softer when thawed; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
How long should beef and broccoli marinate?
Fifteen minutes is enough for these thin strips to take on flavor, and it fits the recipe’s quick cooking schedule. You can refrigerate them for up to 2 hours, but longer marinating is unnecessary and the seasoning may become too pronounced. Keep the beef refrigerated throughout.
Can I marinate the beef overnight?
It is better not to for this recipe. The marinade contains salt and cornstarch, and an overnight soak can make the surface overly seasoned and pasty. For meal prep, mix the marinade separately and refrigerate it; slice and coat the beef shortly before cooking.
What is the best cut of beef?
Flank steak is a dependable choice because it is easy to slice across the grain and browns quickly. Sirloin is a little more forgiving and also works well. Whichever cut you choose, trim tough silverskin and slice it thinly against the grain.
Can I cook this without a wok?
Yes. A large, heavy skillet works well; use the widest pan you have and cook the beef in batches. A small pan traps steam and makes browning harder. Keep the cooked batches on a clean plate while you finish the rest.
Can I use frozen broccoli?
Yes, but thaw it first and pat it dry so extra water does not thin the sauce. Skip the covered steaming step, then stir-fry the florets briefly until hot. Frozen broccoli is usually softer than fresh, so add it only when the beef is nearly cooked.
Can I make the marinade ahead?
You can whisk the marinade ingredients together up to 2 days ahead and keep them covered in the refrigerator. For the best texture, add the sliced beef only 15 minutes before cooking. Keep the finishing sauce separate from the beef and stir it again just before it goes into the pan.
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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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