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Fix 1 Beef and Broccoli Stir Fry Disaster Recipe

Beef and Broccoli Stir Fry
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Create that perfect takeout classic right in your kitchen! This Beef and Broccoli Stir Fry features incredibly tender beef coated in a rich, savory sauce. Say goodbye to mediocre takeout and hello to your new go-to weeknight dinner.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (for marinating)
  • 1 teaspoon cornstarch (for marinating)
  • 1/2 teaspoon baking soda (for tenderizing)
  • 1 pound fresh broccoli florets
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup beef broth
  • 1/4 cup soy sauce (for sauce)
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch (for sauce)
  • 2 tablespoons cold water (for sauce slurry)

Instructions

  1. Combine the sliced steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and baking soda. Mix well and let it sit for at least 15 minutes. This step makes your beef incredibly tender.
  2. Blanch the broccoli florets in boiling water for 1-2 minutes until bright green. Immediately drain and plunge them into ice water to stop the cooking. Drain well.
  3. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, and sesame oil for the sauce base. Set aside.
  4. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated beef in a single layer and cook quickly, about 1-2 minutes per side, until browned. Remove the beef and set it aside.
  5. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and grated ginger. Stir fry for about 30 seconds until fragrant.
  6. Pour the prepared sauce mixture into the wok. Bring it to a simmer.
  7. In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Pour the slurry into the simmering sauce while stirring constantly. Cook until the sauce thickens, about 1 minute.
  8. Return the cooked beef and the blanched broccoli to the wok. Toss everything together quickly until the beef and broccoli are evenly coated in the thick sauce.
  9. Serve immediately over hot rice.

Notes

  • Baking soda is the secret weapon for velvety, restaurant-style beef. Do not skip it!
  • Make sure your wok is very hot before adding the beef to achieve a proper sear.
  • For extra flavor, use low-sodium soy sauce if you are watching your salt intake.

Nutrition

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