Description
A restaurant-style stir-fry featuring tender, velveted beef and crisp broccoli florets tossed in a savory, glossy ginger-soy glaze.
Ingredients
Scale
- 1 lb flank steak, thinly sliced across the grain
- 1 large head of broccoli, cut into florets
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 tsp sesame oil
- Optional: toasted sesame seeds and green onions for garnish
Instructions
- Marinate beef slices with 1 tbsp soy sauce and 1 tbsp cornstarch for 10 minutes.
- Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering.
- Sear beef in batches until browned, then remove and set aside.
- Add broccoli to the pan and stir-fry for 2-3 minutes until bright green.
- Whisk remaining soy sauce, brown sugar, ginger, and garlic; pour over broccoli.
- Stir until sauce thickens and becomes glossy.
- Return beef to the pan, toss to coat, and remove from heat.
- Drizzle with sesame oil and garnish before serving.