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Beef and Broccoli Stir-Fry with Sesame Sauce Recipe

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4.6 from 11 reviews

This classic Beef and Broccoli recipe features tender flank steak and crisp-tender broccoli florets cooked in a savory, slightly sweet sauce. Perfect served over rice or quinoa for a quick and satisfying meal inspired by traditional Chinese cuisine.

Ingredients

Beef Marinade

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper

Vegetables and Sauce

  • 1 large head of broccoli, cut into florets
  • 2 tablespoons vegetable oil (divided)
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce (optional, but highly recommended)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)

To Serve

  • Cooked white rice, brown rice, or quinoa
  • Sesame seeds, for garnish (optional)
  • Green onions, thinly sliced, for garnish (optional)

Instructions

  1. Prepare the Beef: Slice the flank steak against the grain into 1/8 to 1/4 inch thick slices to ensure tenderness and marinate it with soy sauce, cornstarch, vegetable oil, sesame oil, ground ginger, and black pepper in a medium bowl. Mix well and refrigerate for at least 30 minutes to tenderize and enhance flavor.
  2. Prep the Broccoli: Wash the broccoli and cut it into florets. Blanch the florets in boiling water for 1 to 2 minutes until bright green and tender-crisp, then drain and rinse with cold water to stop cooking.
  3. Make the Sauce: Whisk together beef broth, soy sauce, brown sugar, oyster sauce (if using), cornstarch, sesame oil, ground ginger, and red pepper flakes until the cornstarch dissolves. Taste and adjust seasonings to balance the flavors.
  4. Cook the Beef: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add the marinated beef in a single layer, cooking 2 to 3 minutes per side until browned and cooked through. Remove the beef and set aside.
  5. Stir-Fry Broccoli and Garlic: Add the remaining 1 tablespoon vegetable oil to the pan. Sauté minced garlic for 30 seconds until fragrant, add the blanched broccoli and 1/4 cup water, and stir-fry for 5 to 7 minutes until broccoli is tender-crisp.
  6. Add Sauce and Combine: Pour the prepared sauce over the broccoli, bring it to a simmer, and cook for 1 to 2 minutes until it thickens. Return the beef to the pan and toss to coat evenly, cooking for another minute until heated through.
  7. Serve: Serve the beef and broccoli over cooked white rice, brown rice, or quinoa. Garnish with sesame seeds and thinly sliced green onions if desired for an extra burst of flavor and texture.

Notes

  • Marinate the beef for up to 2 hours for deeper flavor and more tender meat.
  • Blanching broccoli before stir-frying keeps it bright green and prevents overcooking during stir-fry.
  • Oyster sauce is optional but adds a rich umami depth; substitute with hoisin sauce if unavailable.
  • Adjust red pepper flakes to add heat according to personal taste.
  • Use a wok or large skillet for even high-heat cooking and to allow space for stir-frying ingredients in batches.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://hotsavors.com/beef-and-broccoli-stir-fry-with-sesame-sauce-recipe/