Beef and Broccoli Stir Fry
Seared flank steak and tender-crisp broccoli florets tossed together in a glossy, savory oyster sauce glaze. A healthy, restaurant-style dinner that comes together in one pan in under 30 minutes.
- 1 1/4 pounds flank steak, thinly sliced
- 1 tablespoon + 1 teaspoon vegetable oil, divided use
- 2 cups broccoli florets
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1/4 cup oyster sauce
- 1/4 cup beef broth or water
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- Salt and pepper, to taste
- Heat the teaspoon of oil in a large frying pan over medium heat. Add the broccoli florets and cook for about 4 minutes, just until they turn bright green and tender-crisp.
- Stir in the minced ginger and garlic and cook for another 30 seconds, just until fragrant. Garlic burns quickly once it hits a hot pan, so keep it moving and don't let this step run long.
- Transfer the broccoli mixture to a plate and cover to keep it warm while you cook the beef.
- Wipe the pan clean with a paper towel and crank the heat up to high, then add the remaining tablespoon of oil. Getting the pan properly hot again here is what gives the beef a good sear instead of steaming in its own juices.
- Season the sliced steak with salt and pepper and lay the pieces in the pan in a single layer, working in batches if needed so the meat isn't crowded. Sear for 3 to 4 minutes per side until well browned and cooked through — crowding the pan is the most common reason stir-fried beef turns gray and steamed instead of browned.
- Return the broccoli mixture to the pan with the beef and cook for 2 more minutes, just until everything is warmed back through together.
- Whisk together the oyster sauce, beef broth, sugar, toasted sesame oil, and soy sauce in a bowl. In a separate small bowl, stir the cornstarch together with a tablespoon of cold water until smooth.
- Pour the oyster sauce mixture over the beef and broccoli and cook for about 30 seconds. Stir in the cornstarch slurry and bring everything to a boil, cooking for one more minute until the sauce just starts to thicken and cling to the beef and broccoli.
- Serve immediately, with steamed rice alongside if you like.
Chef's Note: The two-stage cooking here — broccoli first, then a freshly wiped and reheated pan for the beef — is what keeps this from turning into a soggy, one-note stir fry. Wiping the pan clean between steps removes any moisture the broccoli released, so the beef hits genuinely dry, high heat and actually sears rather than steaming.
Slicing the flank steak thinly and against the grain matters more than almost any other step in this recipe, since it's what keeps a naturally chewy cut like flank steak tender once it's cooked. If you have a few extra minutes, popping the steak in the freezer for 15 minutes beforehand firms it up just enough to make thin, even slicing much easier.
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