A delicious restaurant-style beef and broccoli stir fry that comes together in about 30 minutes. Perfect for weeknight dinners, this recipe teaches you how to get tender beef and crisp broccoli with a savory sauce. Great for beginners learning to master the wok!
Slice the flank steak against the grain into thin strips, about 1/4 inch thick. Cutting against the grain makes the beef more tender. Place the sliced beef in a medium bowl.
Add the soy sauce, cornstarch, and sesame oil to the bowl with the beef. Mix well with your hands or a spoon until every piece is coated. Let it sit for 10-15 minutes while you prep the other ingredients. This helps tenderize the meat and adds flavor.
Cut the broccoli into bite-sized florets. Try to make them roughly the same size so they cook evenly. Rinse them under cold water and pat dry with a towel.
Mince the garlic cloves finely and grate or mince the fresh ginger. Set them aside together on a small plate or bowl so they're ready to add quickly when cooking.
In a small bowl, whisk together the soy sauce, oyster sauce, rice wine, brown sugar, and cornstarch until the sugar and cornstarch are fully dissolved. This is your flavor sauce that will coat everything at the end.
Bring a large pot of water to a boil. Add the broccoli florets and cook for 2 minutes until bright green and slightly tender but still crisp. Drain immediately and set aside. This step ensures the broccoli cooks perfectly without getting mushy in the stir fry.
Place your wok or large skillet over high heat. Let it get very hot for about 2 minutes. A hot wok is the secret to great stir fry - it should almost be smoking. Add half the vegetable oil and swirl to coat.
Add the marinated beef in a single layer, working in batches if needed so you don't overcrowd the pan. Let it sear without moving for 1-2 minutes, then flip and cook another 1-2 minutes until browned but still slightly pink inside. Remove to a plate and set aside.
Add the remaining oil to the wok. Add the garlic and ginger, stirring constantly for about 30 seconds until fragrant. Don't let them burn or they'll taste bitter.
Toss the blanched broccoli into the wok with the aromatics. Stir fry for 1-2 minutes to heat through and coat with the garlic and ginger.
Add the cooked beef back to the wok along with any juices from the plate. Give the sauce mixture a quick stir (the cornstarch settles), then pour it over everything. Toss everything together continuously for 1-2 minutes until the sauce thickens and coats the beef and broccoli in a glossy glaze.
Taste and adjust seasoning if needed with a splash more soy sauce or a pinch of sugar. Remove from heat immediately to prevent overcooking. Serve hot over steamed rice or noodles. Garnish with sesame seeds if desired.