Beef & Broccoli Stir-Fry with Garlic Ginger Sauce

A fast, glossy, restaurant-style beef stir-fry with crisp-tender broccoli and a punchy garlic-ginger sauce you’ll want to drizzle over everything.

Ingredients

• 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
• 4 cups broccoli florets (about 12 oz / 340g)
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger)
• 1/3 cup low-sodium soy sauce
• 1 tbsp oyster sauce (optional but recommended; omit if you don’t have it)
• 1 tbsp brown sugar (or honey)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp toasted sesame oil (optional)
• 1/2 cup water
• 1 1/2 tbsp cornstarch, divided
• 2 1/2 tbsp neutral oil (vegetable/canola), divided
• 1/4 tsp black pepper
• Optional to finish: toasted sesame seeds, sliced green onion, chili flakes

Method

• 1

  Step 1: Slice & velvet the beef

  Pat beef dry (helps it brown). In a bowl, toss beef with **1 tbsp soy sauce**, **1/2 tbsp cornstarch**, **1 tbsp water**, and **a pinch of pepper** until lightly coated. Set aside while you prep the sauce (5–10 minutes is enough).

• 2

  Step 2: Mix the sauce

  In a small bowl, whisk together **remaining soy sauce**, **oyster sauce (if using)**, **brown sugar**, **vinegar**, **sesame oil (if using)**, **1/2 cup water**, and **remaining 1 tbsp cornstarch** until smooth (no lumps). This is your glossy stir-fry sauce.

• 3

  Step 3: Blanch the broccoli (crisp-tender)

  Bring a small pot of water to a boil. Add broccoli and boil **60–90 seconds** until bright green. Drain well and shake off excess water. (If you prefer, you can steam it 2–3 minutes instead.)

• 4

  Step 4: Sear the beef (don’t overcrowd)

  Heat a large skillet or wok over high heat until very hot. Add **1 1/2 tbsp oil**. Add half the beef in a single layer and sear **45–60 seconds** without moving, then stir-fry **30–45 seconds** until mostly browned (it can be slightly pink). Remove to a plate. Repeat with remaining **1 tbsp oil** and beef.

• 5

  Step 5: Aromatics

  Reduce heat to medium-high. Add garlic and ginger to the empty pan (add a tiny splash of oil only if needed). Stir **20–30 seconds** until fragrant—don’t let it brown.

• 6

  Step 6: Sauce + broccoli + beef

  Give the sauce a quick re-whisk (cornstarch settles). Pour into the pan; it will thicken quickly in **30–60 seconds**. Add broccoli and beef (plus any juices). Toss **1–2 minutes** until the sauce clings and everything is hot and glossy.

• 7

  Step 7: Serve

  Taste and adjust: a tiny splash of vinegar for brightness or a pinch of sugar for balance. Finish with sesame seeds/chili flakes if using. Serve immediately (great over rice or noodles if you have them).

Tips

• **Best beef for stir-fry:** Sirloin, flank, or skirt work well. Slice **thinly against the grain**—this matters more than the cut.
• **Why blanch broccoli:** It guarantees tender stems without overcooking the beef while you stir-fry.
• **No oyster sauce?** Leave it out; the stir-fry will still be delicious. Add an extra **1 tsp soy sauce** and a touch more sugar to round it out.
• **Make-ahead:** Slice beef and mix sauce up to **24 hours** ahead; keep refrigerated separately.
• **Storage:** Refrigerate leftovers up to **3 days**. Reheat quickly in a hot pan with a splash of water to loosen the sauce.

Nutrition (per serving, estimate)