- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 450 g
- 60 ml
- 2 tbsp
- 3 tbsp
- 3 cloves
- 1 tbsp
- 2 tbsp
- 120 ml
- 1 tsp
- 400 g
Process
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In a medium bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Add the sliced beef sirloin and toss to coat. Let marinate for 10 minutes.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, the remaining 1 tablespoon of cornstarch, brown sugar, and beef broth. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the broccoli florets and stir-fry for 2 to 3 minutes until bright green and slightly tender. Transfer the broccoli to a plate.
Add the remaining 2 tablespoons of vegetable oil to the skillet. Add the marinated beef in a single layer and sear for 1 to 2 minutes per side until browned. Remove the beef from the skillet and set aside.
Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
Pour the sauce mixture into the skillet and bring to a simmer. Cook for 1 minute until the sauce thickens.
Return the beef and broccoli to the skillet. Toss everything together and cook for 1 to 2 minutes until heated through and the sauce coats the beef and broccoli.
Drizzle with sesame oil, stir once, and serve immediately over cooked white rice.
Kitchen notes
Kitchen notes
- The biggest mistake is crowding the pan: sear the beef in a single layer in two batches if needed, otherwise it steams and turns grey instead of browned.
- Velveting is what keeps the beef tender: let it marinate the full 10 minutes in the soy sauce and cornstarch so the coating protects the meat from the high heat.
- Have everything chopped and the sauce whisked before you turn on the stove; the garlic and ginger burn in 30 seconds, so you cannot step away to measure broth mid-cook.
- The sauce is ready when it coats the back of a spoon and leaves a brief trail when you drag a spatula through it, about 1 minute of simmering; if it looks thin, simmer 30 seconds more before adding the beef back.
Substitutions
- beef-sirloin→flank steak or skirt steak, sliced thinly against the grain
- beef-broth→chicken broth or vegetable broth
- brown-sugar→white sugar or honey, using 1 tablespoon plus 1 teaspoon
- vegetable-oil→peanut oil or another neutral high-smoke-point oil
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days; keep the rice separate so it does not soak up the sauce. For freezing, portion the beef and broccoli without rice into freezer bags and freeze up to 2 months, thawing overnight in the fridge. Reheat in a skillet over medium heat with a splash of broth or water for 3 to 4 minutes until steaming, or microwave covered at 70 percent power in 30-second bursts; reheat rice separately to 74 C.
Gallery
FAQ
The questions we get asked most
Why did my beef and broccoli turn out tough?
The beef was likely overcooked or sliced with the grain. Sear it only 1 to 2 minutes per side in a hot pan, then return it to the sauce for just 1 to 2 minutes at the end, and always slice sirloin thinly against the grain so the fibers stay short.
Can I use frozen broccoli instead of fresh?
Yes, but do not stir-fry it from frozen or it will release water and make the sauce soupy. Thaw 450 g of frozen florets, pat them dry, and stir-fry for 1 to 2 minutes instead of 2 to 3, since they are already partially cooked.
Can I make this ahead of time?
You can marinate the beef and whisk the sauce up to 24 hours in advance and keep both covered in the fridge. For the best texture, do the stir-frying right before serving; if you must cook ahead, undercook the broccoli by 1 minute so it does not go soft on reheating.
How do I know when the beef is done?
The beef is done when the outside is browned and the interior is just faintly pink, about 1 to 2 minutes per side for thin slices; it will finish cooking when returned to the simmering sauce. If you want a firm number, the center should reach 63 C for medium.
Why is my sauce thin instead of glossy?
The cornstarch in the sauce needs a full simmer to activate, so let it bubble for a full minute before adding the beef and broccoli back. If it is still thin, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold broth and stir it in for 30 seconds.
Can I use low-sodium soy sauce or tamari?
Yes, low-sodium soy sauce works and gives you more control over saltiness, though the sauce will taste slightly less rich. Tamari is a good swap if you need it gluten-free, and either way taste the sauce after it thickens and adjust before serving.
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