Beef with Broccoli Ultimate (Printable Version)
Savory beef and vibrant broccoli tossed in a flavorful Asian-inspired garlic-ginger sauce.
# Ingredients:
→ Main Ingredients
01 -
450 g flank steak, thinly sliced against the grain
02 -
2 cups fresh broccoli florets
→ Sauces and Seasonings
03 -
3 tablespoons soy sauce
04 -
1 tablespoon oyster sauce (optional)
05 -
1 tablespoon sesame oil
06 -
Salt, to taste
07 -
Ground black pepper, to taste
→ For the Marinade and Thickening
08 -
2 tablespoons cornstarch
09 -
2 tablespoons water
→ Aromatics
10 -
2 cloves garlic, minced
11 -
1 teaspoon fresh ginger, minced
→ Cooking Oils and Liquids
12 -
2 tablespoons vegetable oil
13 -
120 ml beef broth
# Steps:
01 -
In a bowl, toss flank steak slices with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Set aside for 10 minutes to marinate.
02 -
Bring a pot of water to a boil. Add broccoli florets and blanch for 2–3 minutes until just tender. Immediately transfer to ice water to halt cooking, then drain thoroughly.
03 -
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
04 -
Add marinated steak to the skillet and stir-fry for 3–4 minutes until beef is browned and fully cooked. Remove beef from skillet and set aside.
05 -
In the same skillet, sauté minced garlic and ginger for 30 seconds until fragrant.
06 -
Add blanched broccoli to the skillet and stir-fry for 2 minutes.
07 -
Return beef to the skillet. Pour in beef broth, add the remaining 1 tablespoon soy sauce, oyster sauce if using, and sesame oil.
08 -
Mix 1 tablespoon cornstarch with 2 tablespoons water. Add to skillet and stir continuously until the sauce thickens, about 2–3 minutes.
09 -
Season with salt and black pepper to taste. Mix thoroughly to ensure even coating.
10 -
Remove from heat and serve hot, accompanied by steamed rice or noodles as preferred.
# Notes:
01 -
For enhanced tenderness, slice the beef thinly against the grain and marinate before cooking.