Beef Broccoli Ginger Sauce (Printable)
Tender beef and broccoli tossed in a savory ginger sauce for a quick, satisfying dish.
# What You’ll Need:
→ For the Stir Fry
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 4 cups broccoli florets
03 - 2 tbsp vegetable oil (such as canola or peanut oil)
04 - 2 cloves garlic, minced
05 - 1 small onion, thinly sliced (optional)
→ For the Ginger Sauce
06 - 1/4 cup low-sodium soy sauce
07 - 2 tbsp oyster sauce
08 - 2 tbsp water
09 - 1 tbsp fresh ginger, finely grated
10 - 1 tbsp brown sugar
11 - 1 tbsp cornstarch
12 - 1 tsp toasted sesame oil
13 - 1/4 tsp black pepper
14 - 1/8 tsp crushed red pepper flakes (optional)
→ For Serving
15 - Steamed rice or rice noodles
16 - 1 tbsp toasted sesame seeds (optional)
17 - 2 green onions, thinly sliced (optional)
# How-to Steps:
01 - In a small bowl, whisk together all the Ginger Sauce ingredients until smooth. Set aside.
02 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli and stir-fry for 2–3 minutes until bright green and just tender. Remove broccoli from the pan and set aside.
03 - Add the remaining oil to the pan. Add the sliced beef in a single layer. Sear undisturbed for 1 minute, then stir-fry for 2–3 minutes until just cooked through.
04 - Add the garlic (and onion, if using) to the beef and stir-fry for 1 minute until fragrant.
05 - Return the broccoli to the pan. Stir the ginger sauce and pour it over the beef and broccoli.
06 - Stir-fry everything together for 1–2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
07 - Remove from heat. Serve hot over steamed rice or noodles, garnished with sesame seeds and green onions if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Everything happens in one pan so cleanup is practically nonexistent
02 -
- Have all ingredients prepped and the sauce mixed before you turn on the stove
- Crowding the pan will make the beef steam instead of sear so work in batches if necessary
03 -
- Cut your beef while it is slightly frozen for easier, more uniform slices
- Room temperature ingredients cook more evenly than cold ones straight from the fridge