Beef Broccoli Garlic Sauce

The smell of garlic hitting hot oil still takes me back to my first apartment kitchen, where I learned that high heat and quick movements could create restaurant-quality Chinese food at home. This beef and broccoli recipe was one of those dishes that made me feel like I'd unlocked a secret.

My roommate used to hover by the stove whenever I made this, grabbing pieces of beef straight from the wok while pretending to help taste-test. Now its the one dish my family requests most.

Ingredients

• Flank steak (450 g/1 lb): Slice thinly against the grain at a slight angle for maximum tenderness
• Cornstarch (1 tbsp plus 1 tsp): The secret to velveting beef and creating that glossy restaurant-style sauce
• Soy sauce (2 tbsp plus marinade): Low-sodium gives you better control over salt levels
• Broccoli florets (350 g/12 oz): Blanching first ensures they stay bright green and crisp-tender
• Garlic (4 cloves): Freshly minced is best, jarred garlic can taste metallic in stir-fry
• Oyster sauce (2 tbsp): Adds that rich umami depth characteristic of Chinese-American takeout
• Hoisin sauce (1 tbsp): Brings subtle sweetness and complex flavor
• Brown sugar (1 tbsp): Balances the salty elements and helps the sauce cling to ingredients
• Rice vinegar (1 tbsp): Brightens all the rich sauces
• Beef or chicken broth (120 ml/½ cup): Forms the base of your glossy sauce
• Vegetable oil (2 tbsp): High smoke point essential for stir-frying
• Sesame seeds and scallions: That restaurant finish that makes everything look intentional

Instructions

Marinate the beef:

Combine sliced beef with soy sauce and cornstarch, letting it sit for at least 10 minutes. This coating technique called velveting is what makes home stir-fry feel luxurious.

Whisk the sauce:

Mix soy sauce, oyster sauce, hoisin, brown sugar, rice vinegar, broth, and garlic until smooth. Having everything ready before you turn on the heat prevents panic cooking.

Prep the slurry:

Dissolve cornstarch in cold water, stirring until completely smooth. Any lumps will ruin your sauce texture.

Blanch the broccoli:

Drop florets into boiling water for just 1-2 minutes, then shock in cold water. This step guarantees perfectly cooked broccoli that never ends up mushy.

Sear the beef:

Cook in hot oil in a single layer, letting it develop a dark crust before flipping. Work in batches if needed because overcrowding creates steam instead of sear.

Build the stir-fry:

Quickly cook aromatics and broccoli, return the beef, pour in your sauce, and finish with the slurry. The sauce should coat the back of a spoon after bubbling for a minute.

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Sometimes I double the sauce now because my husband started drinking the leftovers like gravy. That was not something I expected from a stir-fry.

Getting The Beef Right

Freeze your flank steak for 20 minutes before slicing. The slight firmness makes those thin, even slices so much easier to achieve. I learned this after years of hacking at thawed meat.

Sauce Secrets

Taste your sauce before cooking. Oyster sauce brands vary wildly in saltiness. Adjust with water or more sugar now, not when everything is sizzling on the stove.

Make It Yours

Snap peas add incredible crunch and bell peppers bring sweetness. My sister adds water chestnuts for texture, and my cousin uses baby corn. The sauce works with almost any vegetable combo.

• Red pepper flakes go in during the garlic step for heat that blooms
• Extra ginger pairs beautifully with the garlic
• Finish sauce with a drop of sesame oil for restaurant aroma

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Good stir-fry feeds you faster and better than any delivery app ever could.

Recipe FAQs

→ How do I keep the broccoli crisp?

Blanch the broccoli briefly in boiling water, then immediately rinse with cold water to halt cooking and preserve crispness.

→ What cut of beef works best?

Flank steak thinly sliced against the grain ensures tenderness and absorbs flavors properly.

→ Can I substitute the sauces for gluten-free options?

Yes, replacing soy, oyster, and hoisin sauces with gluten-free alternatives like tamari keeps the dish gluten-free without sacrificing taste.

→ How is the sauce thickened?

A simple slurry made with cornstarch and water is stirred in at the end to create a smooth, glossy coating.

→ What are good sides for this dish?

Steamed jasmine or brown rice and noodles complement the bold flavors and texture of the dish well.