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Better-than-takeout beef with broccoli in black wok with glossy dark soy oyster sauce glaze, one pound cornstarch-velveted flank steak strips, bright crisp-tender broccoli florets, minced garlic, and ginger ready in 20 minutes

Better-Than-Takeout Beef With Broccoli

Tender velveted beef and crisp broccoli tossed in a thick, glossy soy and oyster sauce. A fast one-skillet stir-fry that beats delivery every time.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak or sirloin, sliced thin against the grain
  • 1/2 tsp baking soda for velveting
  • 3 cups broccoli florets cut into even pieces
  • 2 tbsp vegetable oil, divided
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated or 1/2 tsp ground ginger
  • 2 green onions, sliced for garnish
  • 1 tsp sesame seeds for serving
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 1/2 cup beef broth or water
  • 1/2 tsp red pepper flakes optional

Equipment

  • Large skillet or wok
  • Small mixing bowl
  • Tongs or wooden spoon

Method
 

  1. Velvet the beef by tossing with baking soda for 15 minutes, then rinse thoroughly and pat dry.
  2. Whisk all sauce ingredients together in a small bowl and set aside.
  3. Stir-fry broccoli in 1 tbsp hot oil over high heat for 2 to 3 minutes until bright and just tender. Remove and set aside.
  4. Sear beef in remaining oil over high heat in a single layer for 1 minute, then stir-fry 1 to 2 minutes more.
  5. Add garlic and ginger on medium heat, stir 30 seconds until fragrant.
  6. Pour sauce into the pan and simmer 1 to 2 minutes until thick and glossy.
  7. Return broccoli to the pan, toss to coat, and serve immediately over rice with sesame seeds and green onions.

Notes

  • Do not skip the velveting step - it transforms the texture of the beef.
  • Cook in batches to avoid crowding the pan and steaming the beef.
  • Have the sauce pre-mixed before starting - stir-fry moves fast.
  • Store leftovers for up to 3 days - reheat with a splash of broth.