Beef & Broccoli Stir-Fry

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 lb broccoli florets
• 0.33 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp neutral oil (like canola or vegetable)
• Cooked white or brown rice for serving
• Sesame seeds for garnish

Method

1. In a small bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, and cornstarch to create the stir-fry sauce.
2. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the broccoli florets and a splash of water. Cover and steam for 2-3 minutes until tender-crisp. Remove broccoli from the pan.
3. Add the remaining tablespoon of oil to the wok. Working in batches if necessary, add the steak strips in a single layer. Sear for 1-2 minutes per side until browned but not fully cooked. Remove beef from the pan.
4. Pour the stir-fry sauce into the wok. Cook for 1-2 minutes until the sauce has thickened and is bubbling.
5. Return the beef and broccoli to the wok. Toss everything together for 1 minute until well coated and heated through. Serve immediately over rice, garnished with sesame seeds.

The Story & Tips

Beef & Broccoli Stir-Fry serves four with thinly sliced flank steak or sirloin, broccoli, a ginger-soy sauce, rice, and sesame seeds. The method cooks the vegetables and beef separately before bringing them back together with the sauce, so each component has a clear step in the skillet.

Whisk soy sauce, brown sugar, fresh ginger, garlic, and cornstarch before heating the wok. Steam the broccoli briefly, then sear the beef in a single layer and in batches when needed. Cook the sauce until it thickens and bubbles, then return the beef and broccoli for a final toss.

Serve the stir-fry over rice with sesame seeds. Store leftovers in an airtight container for up to three days and add a small splash of water when reheating if the sauce has thickened. Snap peas, bell peppers, or baby corn can replace broccoli, while tamari can replace soy sauce.

Equipment

• Large wok or skillet
• Wooden spatula
• Small mixing bowl
• Measuring cups and spoons

Substitutions

• broccoli: Substitute with snap peas, bell peppers, or baby corn.
• soy sauce: Use tamari or coconut aminos for a gluten-free version.
• flank steak: Use sirloin, ribeye, or even thinly sliced chicken or tofu.

Serving suggestions

• Serve with a side of spring rolls or potstickers.
• Add a drizzle of toasted sesame oil right before serving.
• Top with sliced green onions for extra freshness.

Storage

Store in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, adding a tiny splash of water if the sauce has thickened too much.