Making this meal at home requires only a few basic ingredients and a large skillet. You can prep the vegetables and slice the meat ahead of time for a fast dinner on busy evenings.
Why this works
- Thinly slicing the beef against the grain keeps the meat tender during a fast, high-heat cook.
- Tossing the raw beef in a small amount of the sauce seasons the meat before it hits the hot pan.
- Adding the cornstarch slurry at the end creates a glossy sauce that clings to the vegetables.
Ingredients you'll need
- Flank steak: Rump roast or sirloin also work well for fast cooking. Slice the meat against the grain for the best texture.
- Broccoli: Use fresh broccoli florets that are briefly steamed or blanched so they are soft before adding them to the skillet.
- Soy sauce: A mix of dark soy sauce and low-sodium soy sauce provides deep color and balanced saltiness.
- Beef broth: This adds a savory background flavor to the sauce. You can use low-sodium broth or water if needed.
- Cornstarch: This thickens the sauce. Mix it with cold water so it does not clump before adding it to the hot pan.
Exact quantities are in the recipe card below.
How to make it
Step 1: Mix the sauce
Whisk the cornstarch and water together in a small bowl. Stir in the soy sauces, broth, sugar, and spices until well combined.
Step 2: Marinate the beef
Slice the steak thinly against the grain. Coat the meat with a spoonful of the sauce mixture to add flavor before cooking.
Step 3: Sear the meat
Cook the beef in a hot skillet with oil until browned. Stir in the fresh garlic and ginger for a quick burst of flavor.
Step 4: Thicken and serve
Add the rest of the sauce, water, and cooked broccoli to the pan. Simmer the mixture until the liquid forms a thick glaze over the meat and vegetables.
Serve it with
Serve this dish over steamed white or brown rice. It also pairs well with noodles or a side of Honey Garlic Chicken Thighs if you are cooking for a larger group.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Freezing is not recommended as the broccoli can become mushy.
FAQ
Can I use frozen broccoli?
Yes. Thaw and drain the frozen broccoli florets well before adding them to the skillet.
What can I use instead of dark soy sauce?
You can use an equal amount of regular soy sauce, though the final dish will have a lighter color.
Do I need a wok to make this?
A large skillet works just as well as a wok for this fast stovetop method.
