Beef with Broccoli

Ingredients

• 1 lb flank steak (Slice thinly against the grain.)
• 1 tsp baking soda (For the marinade.)
• 2 tbsp low-sodium soy sauce (For the marinade.)
• 1 tbsp cornstarch (For the marinade.)
• 0.5 tbsp oyster sauce (For the marinade.)
• 1 tsp black pepper (For the marinade.)
• 2 tbsp water (For the marinade.)
• 4 tbsp low-sodium soy sauce (For the sauce.)
• 2 tbsp brown sugar (For the sauce.)
• 2 cloves garlic (For the sauce; mince or finely grate.)
• 1 tsp fresh ginger (Grated, for the sauce.)
• 1 tbsp cornstarch (For the sauce.)
• 2 tbsp water (For the sauce.)
• 2 tbsp canola oil (For searing the beef.)
• 1 tbsp canola oil (For sautéing the aromatics and broccoli.)
• 2 cloves garlic (For cooking; mince.)
• 2 tsp fresh ginger (For cooking; mince.)
• 3.5 cups broccoli (Use 3–4 cups, cut into bite-size florets.)
• 2 cups white rice (Amount not specified in the source; estimate assumes cooked rice for serving.)
• 1 tbsp sesame seeds (For serving.)

Steps

1. 1

   Trim any tough silverskin from the flank steak. Using a sharp knife, slice the steak thinly against the grain so the finished pieces stay tender.

2. 2

   Place the sliced beef in a bowl. Add the baking soda, 2 tablespoons low-sodium soy sauce, 1 tablespoon cornstarch, oyster sauce, black pepper, and 2 tablespoons water. Toss thoroughly so every piece is coated, then let the beef marinate while you prepare the sauce.

3. 3

   In a separate bowl, combine 4 tablespoons low-sodium soy sauce, the brown sugar, 2 minced garlic cloves, grated ginger, 1 tablespoon cornstarch, and 2 tablespoons water. Whisk until the sugar and cornstarch are mostly dissolved and set the sauce aside.

4. 4

   Heat a large skillet or wok over high heat until very hot. Add the 2 tablespoons canola oil and swirl to coat the cooking surface.

5. 5

   Add the marinated beef in a single layer, working in batches if necessary to avoid crowding. Sear for about 1 minute per side, until browned on the outside and nearly cooked through. Transfer the beef to a plate.

6. 6

   Reduce the heat to medium-high if the pan is excessively hot. Add the remaining 1 tablespoon canola oil, then add the minced garlic and ginger. Sauté for about 30–60 seconds, stirring constantly, until fragrant but not browned.

7. 7

   Add the broccoli florets to the skillet. Stir-fry for 2–4 minutes, until bright green and crisp-tender. If the broccoli needs help steaming, add a small splash of water and cover briefly.

8. 8

   Return the seared beef to the skillet. Whisk the prepared sauce again to redistribute the cornstarch, then pour it over the beef and broccoli. Toss continuously as the sauce comes to a simmer and thickens, about 1–2 minutes, until everything is evenly glazed and the beef is cooked through.

9. 9

   Serve the beef and broccoli immediately over white rice. Sprinkle with the sesame seeds before serving.

Notes

The transcript specifies searing the beef for about 1 minute per side and adding the beef, broccoli, and sauce after sautéing the ginger and garlic. Cook beef to a safe internal temperature of 145°F / 63°C followed by a 3-minute rest, or to your preferred doneness. Serve immediately for the best texture.

Nutrition per serving

• main
• dinner
• Asian-inspired
• stir-fried
• quick
• takeout-style
• beef
• high-protein