Beef Broccoli Ginger Stir Fry (Printable)

Flavorful stir-fry combining tender beef strips, crisp broccoli, and aromatic ginger in a glossy, savory Asian-inspired sauce.

# What You Need:

→ Protein & Vegetables

01 - 1 lb flank steak, thinly sliced against the grain
02 - 4 cups broccoli florets
03 - 2 tablespoons vegetable oil, divided
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated

→ Sauce

06 - 1/4 cup low-sodium soy sauce
07 - 2 tablespoons oyster sauce
08 - 1 tablespoon cornstarch
09 - 1 tablespoon brown sugar
10 - 2 tablespoons water
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds (optional)

# Steps:

01 - In a small bowl, mix soy sauce, oyster sauce, cornstarch, brown sugar, water, sesame oil, and red pepper flakes (if using). Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add sliced beef and stir-fry for 2–3 minutes until browned but not fully cooked. Remove beef and set aside.
03 - Add the remaining 1 tablespoon oil to the skillet. Add broccoli florets and stir-fry for 2–3 minutes until bright green and slightly tender.
04 - Add garlic and ginger; stir-fry for 30 seconds until fragrant.
05 - Return beef to the skillet. Pour in the prepared sauce, stirring to coat all ingredients. Cook for 2–3 minutes until the sauce thickens and beef is cooked through.
06 - Remove from heat. Garnish with green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce achieves that perfect restaurant-style glossy coat without any fancy ingredients or techniques—I discovered the cornstarch trick after three soupy failures.
  • You can prep everything in advance and then dinner comes together in literally minutes, which saved me during those chaotic Thursday nights when everyone was hungry but nobody had energy to cook.
02 -
  • Freezing the beef for about 15 minutes before slicing makes getting those thin, even cuts infinitely easier—a trick I wish Id known before mangling my first few attempts.
  • The wok needs to be truly hot before anything touches it—the first time my stir fry actually tasted like a restaurant version was when I finally had the courage to let my pan heat properly.
03 -
  • Pat your beef dry with paper towels before cooking—moisture is the enemy of good browning and I gained noticeably better flavor once I started this simple step.
  • If your sauce isnt thickening properly, mix a teaspoon of cornstarch with cold water in a separate small bowl and drizzle it in while stirring—fixing a thin sauce without starting over was a revelation.

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