Beef Broccoli Garlic Sauce (Printable)
Tender beef strips and crisp broccoli combine under rich garlic sauce for a quick, tasty dinner.
# What You’ll Need:
→ Beef
01 - 1 pound flank steak, thinly sliced against the grain
02 - 1 tablespoon cornstarch
03 - 2 tablespoons soy sauce
→ Vegetables
04 - 12 ounces broccoli florets
05 - 2 tablespoons vegetable oil
06 - 1 medium onion, thinly sliced
→ Garlic Sauce
07 - 4 cloves garlic, minced
08 - 2 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar
13 - ½ cup low-sodium beef or chicken broth
14 - 1 teaspoon cornstarch
15 - 2 tablespoons water
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - 2 scallions, sliced
# Steps:
01 - Combine sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Mix thoroughly to coat and let marinate for 10 minutes.
02 - Whisk together 2 tablespoons soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, broth, and minced garlic in a small bowl. Set aside.
03 - Mix 1 teaspoon cornstarch with 2 tablespoons water in a separate cup until smooth.
04 - Bring a pot of water to boil. Blanch broccoli florets for 1–2 minutes until bright green and crisp-tender. Drain and immediately rinse with cold water to stop cooking.
05 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and sear for 1–2 minutes until browned but not fully cooked. Remove and set aside.
06 - Add remaining oil to the pan. Stir-fry onion for 1 minute, then add blanched broccoli and cook for another 1–2 minutes.
07 - Return beef to the pan. Pour in garlic sauce, stirring to coat all ingredients. Bring to a simmer.
08 - Stir in cornstarch slurry and cook for 1–2 minutes until sauce thickens and beef is cooked through.
09 - Remove from heat. Garnish with sesame seeds and scallions if desired. Serve immediately with steamed rice or noodles.
# Expert Advice:
01 -
- The velveting technique makes tough flank steak impossibly tender
- Everything comes together in under 30 minutes, faster than takeout delivery
02 -
- Cutting meat against the grain is nonnegotiable for tender beef
- Have all ingredients prepped before heating your wok
- The sauce thickens quickly off heat, so stop while it looks slightly thin
03 -
- Cold beef in a hot wok is the key to searing not steaming
- A cast iron skillet works almost as well as a wok for home cooks