Beef and Broccoli with Ginger

The first time I made beef and broccoli, I stood too close to the stove when searing the meat and ended up with oil splatters on my favorite sweater. That kitchen disaster taught me the most important lesson about stir frying: high heat demands respect, but the rewards are worth it. Now this is my go to meal when I need something that feels like takeout but comes together faster than delivery could arrive.

Last Tuesday my neighbor stopped by right as I was pulling the pan off the heat. She stayed for dinner and we ate standing up in the kitchen, steam rising from our bowls as we talked about nothing and everything. Sometimes the best meals are the ones that are not planned at all.

Ingredients

• Flank steak or sirloin: Slice it thin and against the grain, this is what makes the beef tender instead of chewy and tough
• Broccoli florets: Fresh and crisp, they add that perfect crunch and soak up all that ginger sauce beautifully
• Vegetable oil: Canola or peanut oil handles high heat without burning, which is essential for proper stir frying
• Fresh ginger: The grated fresh root makes all the difference, ground ginger just cannot compete with that spicy warmth

Instructions

Whisk the sauce first:

Combine soy sauce, oyster sauce, water, grated ginger, brown sugar, cornstarch, sesame oil, black pepper and red pepper flakes in a small bowl until smooth

Get the broccoli started:

Heat one tablespoon of oil in a large skillet or wok over medium-high heat, add broccoli and stir fry for 2 to 3 minutes until bright green and just tender

Sear the beef properly:

Add remaining oil to the pan, lay beef in a single layer and let it sear undisturbed for 1 minute before stir frying for 2 to 3 minutes more

Bring it all together:

Stir the sauce again and pour it over everything, stir fry for 1 to 2 minutes until the sauce thickens and coats everything evenly

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My daughter used to pick out the broccoli until she tried it coated in this sauce. Now she asks for seconds and barely leaves any beef for me.

Making It Your Own

Swap in chicken, tofu or even shrimp for the beef. The sauce works beautifully with whatever protein you have on hand.

Getting The Texture Right

Partially freeze the beef for 20 minutes before slicing. It becomes firm enough to cut paper thin pieces that cook up incredibly tender.

Perfecting The Sauce

Taste your sauce before you add it to the pan. Everyone likes different levels of sweetness and saltiness, so adjust the brown sugar or soy sauce to match your preferences.

• Double the sauce recipe if you love extra sauce over your rice
• Add a splash of rice vinegar if you like tangy flavors
• The sauce keeps in the fridge for up to a week

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There is something deeply satisfying about a home cooked stir fry that tastes better than any takeout I have ever ordered.

Recipe FAQs

→ What cut of beef works best for this dish?

Flank steak or sirloin thinly sliced against the grain ensures tenderness and quick cooking.

→ Can I substitute the broccoli for other vegetables?

Yes, bell peppers, snap peas, or carrots make great colorful and nutritious alternatives.

→ How do I make the sauce thicker?

Stir in cornstarch mixed with water into the ginger sauce and cook briefly to thicken it evenly.

→ Is this dish suitable for a gluten-free diet?

Use tamari and gluten-free oyster sauce replacements to keep it gluten-free without sacrificing flavor.

→ What sides pair well with this beef and broccoli dish?

Steamed rice or rice noodles complement the flavors and soak up the ginger sauce nicely.

→ Can I prepare the sauce in advance?

Yes, mixing the ginger sauce ahead saves time, just whisk well before adding to the stir-fry.