Description
A homemade beef and broccoli stir fry with a glossy garlic ginger sauce that rivals takeout. Ready in under 25 minutes, this recipe features tender marinated beef, crisp-tender broccoli, and a savory sauce better than restaurant versions.
Ingredients
- 1.5 lbs sirloin steak or flank steak, sliced thinly against the grain
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon dark soy sauce
- 1 tablespoon sherry or dry sherry
- 1 tablespoon cornstarch (for marinade)
- 1 teaspoon vegetable oil (for marinade)
- 1 tablespoon fresh ginger, minced
- 4–5 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/2 cup chicken broth or water
- 1 teaspoon cornstarch (for sauce slurry)
- 1 tablespoon cold water (for sauce slurry)
- 1/2 teaspoon white pepper
- 3–4 cups broccoli florets
- 1 tablespoon toasted sesame oil
- 2–3 stalks green onions, sliced
- 2–3 tablespoons vegetable oil (for frying)
- 1/2–1 teaspoon red pepper flakes (optional)
Instructions
- Slice the beef against the grain into thin strips. In a medium bowl, combine beef with soy sauce, dark soy sauce, sherry, 1 tablespoon cornstarch, and 1 teaspoon vegetable oil. Toss to coat and let sit for at least 15 minutes.
- In a small bowl, whisk together minced ginger, minced garlic, brown sugar, rice vinegar, chicken broth, white pepper, and 1 teaspoon cornstarch until smooth. Set aside.
- Wash and cut broccoli into bite-sized florets. If stems are thick, peel and slice them thinly.
- Heat a large skillet or wok over high heat with 1-2 tablespoons vegetable oil. Once shimmering, add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
- Add another tablespoon of oil to the pan. Stir-fry broccoli for 3-4 minutes until bright green and crisp-tender. If desired, add a splash of water, cover for 1 minute to steam, then uncover.
- Return beef and any juices to the pan with the broccoli. Stir the sauce mixture again and pour it over the beef and broccoli. Toss constantly until the sauce thickens and becomes glossy (about 60 seconds).
- Remove from heat. Drizzle with sesame oil and toss in green onions. Serve immediately over steamed rice.
Notes
Slice beef against the grain to ensure tenderness. Use high heat for proper searing. Do not overcrowd the pan. Fresh ginger is essential; avoid powder. Make a cornstarch slurry by mixing cornstarch with cold water before adding to hot sauce to prevent clumping. Leftovers can be stored in the fridge for up to 3 days. Reheat in a skillet with a splash of water to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 375
- Sugar: 12
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: beef and broccoli, stir fry, garlic ginger sauce, homemade chinese food, quick dinner, weeknight meals, better than takeout