Beef Broccoli Ginger Glaze (Printable Version)

Tender beef and broccoli tossed in a flavorful ginger glaze for a vibrant, easy dish.

# What You Need:

→ Stir Fry

01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 lb broccoli florets
03 - 2 tbsp vegetable oil (canola or peanut)
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, sliced (optional)
06 - 2 scallions, sliced (for garnish)
07 - 1 tbsp sesame seeds (for garnish)

→ Ginger Glaze

08 - 1/4 cup low-sodium soy sauce
09 - 2 tbsp oyster sauce
10 - 2 tbsp honey or brown sugar
11 - 1 tbsp fresh ginger, finely grated
12 - 1 tbsp rice vinegar or apple cider vinegar
13 - 1 tsp toasted sesame oil
14 - 1 tbsp cornstarch
15 - 2 tbsp water

# How to Make It:

01 - Whisk together soy sauce, oyster sauce, honey, grated ginger, vinegar, and sesame oil in a small bowl.
02 - Stir cornstarch with water in a separate bowl to form a smooth slurry and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add flank steak slices and stir-fry for 2 to 3 minutes until browned. Remove from pan and set aside.
04 - Add remaining vegetable oil to the skillet. Stir-fry minced garlic for 30 seconds until fragrant. Add broccoli florets and optional red bell pepper, cooking for 2 to 3 minutes until vibrant and slightly tender.
05 - Return beef to the pan and pour in the ginger glaze mixture. Bring to a gentle simmer.
06 - Stir in the cornstarch slurry and cook for 1 to 2 minutes until sauce thickens and coats all ingredients evenly.
07 - Sprinkle with sliced scallions and sesame seeds. Serve immediately over steamed rice or noodles.

# Expert Tips:

01 -
  • Dinner hits the table in 30 minutes without any of that rushed, stressed feeling.
  • The ginger glaze is sweet and savory at once, coating everything so perfectly that you'll find yourself making extra to drizzle on rice.
  • It tastes like takeout but costs a fraction of the price and actually tastes fresher.
02 -
  • Slice your beef against the grain or you'll spend the next 10 minutes chewing instead of enjoying dinner, and nobody wants that.
  • Don't overcrowd the pan when searing the beef or it steams instead of browning, so do it in batches if your beef is piled high.
  • Once you add the glaze, everything moves fast, so have your rice or noodles ready before you start cooking or you'll be standing there with hot food in hand and nowhere to put it.
03 -
  • The cornstarch slurry is your secret weapon for a glossy, restaurant-quality sauce that actually sticks to the food instead of sliding around the pan.
  • Room temperature beef cooks more evenly and browns faster than cold beef straight from the fridge, which is a small detail that changes everything.

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