This Beef and Broccoli recipe is better than takeout! Ready in under 30 minutes, it’s quick, easy, and delicious. Discover my secret trick for making the beef irresistibly tender!
INGREDIENTS
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon baking soda
- 3 cups broccoli florets
- 1 tablespoon canola oil
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 1/2 cup beef broth
- 2 teaspoons cornstarch
INSTRUCTIONS
- Prep the Steak: Thinly slice the flank steak against the grain. In a large bowl, mix 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 1 tablespoon water, and 1/4 teaspoon baking soda. Add the sliced steak, toss to coat evenly, and set aside.
- Make the Sauce: In a separate bowl, whisk together all sauce ingredients and set aside.
- Cook the Beef: Heat a large skillet over medium-high heat. Add 1 tablespoon of canola oil. Once the oil is hot, add the steak in batches to avoid overcrowding. Cook for about 2 minutes on one side until browned, then stir and cook for another 2–3 minutes until fully browned.
- Add Broccoli and Sauce: Add the broccoli and prepared sauce to the pan. Stir to coat everything evenly, then cover and cook for about 3 minutes until the broccoli is bright green and tender-crisp.
- Serve: Remove from heat, stir to ensure everything is well coated in the sauce, and serve immediately.
NOTES
- No oyster sauce? Substitute with 1 tablespoon soy sauce and 1 tablespoon brown sugar for a similar flavor. While it won’t have the same depth of umami, it works in a pinch.
- Always slice flank steak against the grain. Identify the direction of the muscle fibers and slice across them for the most tender texture.
