Beef Broccoli Ginger Sauce (Printable Version)
Tender beef and broccoli united by a savory ginger sauce, ready in under 30 minutes.
# Ingredient List:
→ 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
04 - 2 cloves garlic, minced
05 - 1 small onion, thinly sliced
→ 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
→ For Serving
15 - Steamed rice or rice noodles
16 - 1 tbsp toasted sesame seeds
17 - 2 green onions, thinly sliced
# Step-by-Step Instructions:
01 - Whisk together all sauce ingredients in a small bowl until smooth. Set aside for later use.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 2-3 minutes until bright green and just tender. Remove from pan and set aside.
03 - Add remaining oil to the pan. Place sliced beef in a single layer. Sear undisturbed for 1 minute, then stir-fry for 2-3 minutes until just cooked through.
04 - Add garlic and onion to the beef. Stir-fry for 1 minute until fragrant.
05 - Return broccoli to the pan. Stir ginger sauce and pour over beef and broccoli mixture.
06 - Stir-fry everything together for 1-2 minutes, allowing sauce to thicken and coat ingredients evenly. Remove from heat.
07 - Serve hot over steamed rice or noodles, garnished with sesame seeds and green onions if desired.
# Tips from hearthlykitchen:
01 -
- The sauce hits every note, salty, sweet, and gently warm from ginger, clinging to each bite like it belongs there
- Everything comes together in under 30 minutes, including prep time, which feels like cheating on a busy weeknight
- Leftovers reheat beautifully, and sometimes the flavors meld together even better the next day
02 -
- Cutting the beef against the grain is absolutely non-negotiable, otherwise you will end up with tough, chewy strips no matter how perfectly you cook it
- Letting the beef sear for that first minute without touching it creates the browning and caramelization that restaurant stir-fry achieves over intense heat
- The sauce thickens incredibly fast once it hits the hot pan, so have everything ready and stay close to the stove during those final minutes
03 -
- Crowding the pan steams the beef instead of searing it, so work in batches if your skillet is on the smaller side
- Room temperature beef cooks more evenly than cold straight from the fridge, so let it sit out while you prep everything else