Beef Broccoli Garlic Soy (Printable Version)
Tender beef and crisp broccoli cooked in a savory garlic soy sauce, ready in 30 minutes.
# Ingredient List:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
→ Vegetables
05 - 12 oz broccoli florets
06 - 1 medium carrot, thinly sliced (optional)
07 - 2 tbsp vegetable oil, divided
→ Garlic Soy Sauce
08 - 4 tbsp low sodium soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp brown sugar
11 - 3 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
13 - 2 tbsp water
14 - 1 tsp cornstarch
→ Garnish
15 - 2 green onions, sliced
16 - 1 tsp toasted sesame seeds (optional)
# Step-by-Step Instructions:
01 - Combine thinly sliced flank steak with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil in a medium bowl. Mix thoroughly and allow to marinate for at least 10 minutes.
02 - In a small bowl, whisk together 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, minced garlic, grated ginger, 2 tablespoons water, and 1 teaspoon cornstarch until smooth. Set aside.
03 - Bring a pot of water to a boil. Briefly blanch the broccoli florets for 1 minute until vibrant green and just tender. Drain thoroughly and set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Spread marinated beef in a single layer and sear for 1 to 2 minutes until browned but not fully cooked. Remove beef and set aside.
05 - Add remaining 1 tablespoon vegetable oil to the pan. Stir fry broccoli and optional carrot slices for 2 minutes to combine and warm through.
06 - Return beef to the pan, pour the garlic soy sauce over, and toss to coat all ingredients evenly. Stir fry an additional 2 to 3 minutes until the sauce thickens and beef is cooked through.
07 - Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
# Tips from hearthlykitchen:
01 -
- It's faster than takeout and tastes even better because you control exactly how savory and gingery it gets.
- The sauce coats everything in a glossy, deeply flavorful way that makes simple ingredients taste restaurant-worthy.
- Once you master the technique, you'll be making this on autopilot for busy weeknights or last-minute dinner guests.
02 -
- Don't crowd the pan when searing the beef—if you dump it all in at once, it steams instead of searing, and you lose that crucial caramelization.
- High heat is your friend here, but timing is everything because overcooked beef turns tough and chewy no matter how good the sauce is.
- The sauce thickens as it cools, so take it off the heat the moment it looks glossy rather than waiting for it to be thick in the pan.
03 -
- Slice your beef slightly thicker than you think you need to and you'll have more control over doneness—thicker slices are harder to overcook.
- Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, and you'll unlock a nuttier, more complex flavor that makes people ask what your secret ingredient is.