Fork WeeklyDinner
Beef and Broccoli Stir-Fry
The reason takeout beef is so tender is a technique called velveting — tossing the sliced beef with cornstarch and soy before cooking. It takes ten minutes and makes all the difference.
Cook everything hot and fast, and have your sauce whisked and ready before the pan gets going — stir-fries move quickly once they start.
Beef and Broccoli Stir-Fry
Tender strips of beef and crisp broccoli in a glossy garlic-ginger sauce — better than takeout and on the table in 25 minutes.
Ingredients
For the beef
- 1 lb (450 g) flank or sirloin steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp cornstarch
For the sauce
- ⅓ cup (80 ml) soy sauce
- ⅓ cup (80 ml) beef stock or water
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
To cook
- 2 tbsp neutral oil
- 1 large head broccoli, cut into florets
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- Steamed rice, to serve
Instructions
- Toss the sliced beef with 1 tbsp soy sauce and 1 tbsp cornstarch. Let sit 10 minutes.
- Whisk all the sauce ingredients together and set aside.
- Heat 1 tbsp oil in a large skillet or wok over high. Sear the beef in a single layer, 1–2 minutes per side, until browned. Remove to a plate.
- Add the remaining oil and the broccoli with a splash of water. Stir-fry 3–4 minutes until bright green and crisp-tender.
- Add the garlic and ginger and stir 30 seconds until fragrant.
- Return the beef, pour in the sauce, and toss 1–2 minutes until it thickens and coats everything. Serve over rice.
Recipe notes & tips
- Freeze the steak for 20 minutes before slicing — it makes thin cuts much easier.
- Cook the beef in two batches if your pan is small, so it sears instead of steaming.
- Swap broccoli for snap peas, bell peppers, or a mix.
398 kcalCalories
32 gProtein
22 gCarbs
20 gFat