Quick Beef Broccoli Stir
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Flank steak sliced thin against the grain tossed in a light coating of potato starch and soy; seared fast over high heat. Broccoli steamed briefly to bright green, tender yet with bite. Sauce whipped up while broccoli softens, aromatic mix of soy, ginger, and a touch of oyster sauce replaces hoisin. Toss all back quick so sauce thickens and clings. Scallions added last for punch; sesame seeds if you feel fancy. Serve with rice or anything carb-heavy. No fuss, no overcooked mush. Timing relies on sizzle, smell, texture—not precise seconds. Swap potato starch for cornstarch or arrowroot, tamari for soy if gluten free. Watch that oil—smoke is a sign, not a ruin. I skip soaking steak, saves time, just sharp knife and patience. This cuts the usual heavy sauce, keeps beef tender, broccoli fresh-crisp. Quick dinner win every time.
Prep:
12 min
Cook:
18 min
Total:
30 min
Servings:
4 servings
#stir fry
#beef recipes
#broccoli dishes
#quick meals
#Asian fusion
Cutting steak thin against grain is non-negotiable. Heard it before but if you miss that, expect gristle. Coating with starch helps fry-up crisp crust despite wet soy pre-toss. Skip the mawkish sweet hoisin I usually see—oyster sauce hits the right notes here, deeper and less cloying. Broccoli steam timing critical; waiting for the vibrant green and bite saves from limp sadness. Sauce made while broccoli does its thing; multitasking cuts down overall wall-clock. Tossing all back to thicken sauce is where magic happens—too long and it dries out, too short and it’s watery. Learned that placing beef back last prevents overcooking. Scallions added last because wilted green onions… I’ll pass. Sesame seeds for contrast; optional but adds crunch and aroma. Patience on knife skills; no shortcuts here. Efficiency and timing bring out crunch, umami, and tenderness together on plate.
Ingredients
- 1 pound flank steak sliced 1/4 inch thick against grain
- 1 teaspoon potato starch
- 2 tablespoons light soy sauce, divided
- 2 tablespoons vegetable oil
- 4 cups bite-sized broccoli florets
- 1/4 cup water
- 2 scallions sliced thin, whites and greens separated
- 1 tablespoon oyster sauce
- 1/4 teaspoon ground ginger or fresh minced
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- Optional garnish sesame seeds
- Serve with steamed jasmine rice or stir-fried noodles
About the ingredients
Flank steak: Not all cuts work here. Flank has great chew if sliced properly. If you want something softer, skirt steak or sirloin flank cut works too but adjust cooking time. Potato starch preferred for coating; if unavailable, cornstarch or arrowroot are fine stand-ins—arrowroot thickens and adds shine. Soy sauce: low sodium soy or tamari if gluten intolerance. Oyster sauce replaces hoisin in my version, less sweetness and more savory complexity. Vegetable oil for high heat; peanut or canola works. Broccoli must be fresh; frozen will steam but usually ends mushy. Fresh ginger preferred; powdered ginger can cause bitterness—use sparingly. Brown sugar balances salty and acidic notes; honey blend possible but changes flavor profile. Sesame oil is finishing touch; strong aroma doesn’t hold heat well, so add last minute. Scallions divided for layered flavor—whites cook, greens fresh. Sesame seeds toasted or plain; toasted adds nuttiness. Rice or Chow Mein noodles soak up sauce; pick your carb base depending on mood or pantry.
Method
- Slice steak thin against the grain. Sharp knife mandatory. Slice fat or struggle with chewy bites. Toss steak in a bowl with potato starch and 1 tablespoon soy sauce. Coat evenly but lightly. Cornstarch okay substitute, potato starch gives lighter crust.
- Heat wok or large frying pan over medium-high. Add vegetable oil. Should shimmer and ripple but not smoke violently. If smoke, cooler pan or less oil needed.
- Add beef strips in single layer. Hear sharp sizzle? Good. Flip every 30 seconds using tongs to get even sear. Thin meat cooks fast—usually about 2 to 3 minutes total. Beef should firm up, edges char slightly, pink center okay.
- Remove beef and set aside on plate. Residual heat in pan keeps oil and fond intact.
- Add broccoli to same pan, reduce heat to medium. Pour in water, cover pan with lid to steam. Listen for quiet whistle of steam. Check after 3 to 4 minutes. Broccoli should turn bright emerald, tender but snap when bitten. Over steam, broccoli dulls green and turns mushy.
- While broccoli steams, whisk together remaining 1 tablespoon soy, oyster sauce, ginger, brown sugar, toasted sesame oil, and white parts of scallions. Sauce should smell sharp and sweet, balanced. No water here—keeps sauce intense.
- Dump beef back over broccoli in pan. Pour sauce over all. Toss gently but thoroughly. Sauce will bubble and thicken after 30 seconds to a minute. Watch carefully; too long causes dryness. Sauce clings to beef and broccoli making glossy coat.
- Add green parts of scallions last minute for punch and freshness. Toss briefly to mix.
- Serve immediately with hot rice or chow mein noodles. Sprinkle with sesame seeds if you like crunch.
- Remember: sharp knife, patience slicing steak. Don’t crowd pan or beef steams. Sauce needs heat but no burn. Broccoli’s color and snap is the timer. Practice makes judging easy.
Cooking tips
Start by holding your knife steady slicing against grain; patience tips texture from chewy to tender. Toss steak with starch and some soy to lightly marinate and dry-coat; this gives better crust when seared. Heat pan until oil shimmers but not smoking; smoking oil makes bitter flavors. Searing thin strips fast means don’t crowd the pan—you want sizzles not steam. Flip regularly, watch caramelization on edges. Set beef aside promptly to prevent overcooking. Using same pan keeps flavor bits, no cleaning intermediate steps. Broccoli steamed in pan with small amount water and lid traps steam; bright green and slight crunch signal done—not mushy fatigue. Whisk sauce ingredients while broccoli cooks—multi-task, save time. Adding beef last to broccoli and pouring sauce creates the moment sauce thickens—vital timing. Toss gently so all coated, sauce thickens quickly; overcooked sauce dries beef. Scallion greens added last for freshness, aroma. Serve immediately; sauce thickens as it cools and becomes gluey mess. Practice watching colors, textures over timers; kitchen intuition better than clock here.
Chef's notes
- 💡 Slice flank steak against grain thin. Sharp knife mandatory. A dull blade makes tearing, chewy bites. Toss with potato starch lightly. Cornstarch stands in okay but heavier crust. Coat even but no clumps. Dry steak before starch. Helps crust, avoids soggy spots.
- 💡 Heat pan till oil shimmers not smoking. Oil smoke is bitter, harsh flavors. Too cold means soggy, no sear. Too hot risks burnt edges. Hear sizzle on beef drop. Flip every 30 sec for even caramelization, edge charring good. Pink center okay; cooks fast thin.
- 💡 Steam broccoli in same pan with lid and little water. 3-4 mins max. Listen for steam whistle. Bright green, crisp snap by bite. Over-steamed dulls color, mushy texture. No stirring while steaming. Lid keeps heat, steam traps flavor.
- 💡 Whisk sauce while broccoli steams. No water added or sauce thins out. Use white scallions here, toss green last to keep fresh pop. Oyster sauce over hoisin cuts sweet heaviness. Brown sugar balances saltiness. Sesame oil finishes. Add last minute; aroma fades with heat.
- 💡 Add beef last back to pan, pour sauce over, toss quick but thorough. Sauce thickens fast on heat. Watch carefully or dries beef out, turns gluey. Toss scallion greens last for crunch. Serve immediately with rice or noodles. Toasted sesame seeds optional for texture and aroma.
Common questions
What if I don’t have potato starch?
Cornstarch or arrowroot work decent. Arrowroot adds shine but less crunch. Cornstarch heavier crust sometimes. Experiment with amounts, coating thin. Avoid flour which clumps.
Can I use frozen broccoli?
Frozen steams but usually soggy or mushy results. Fresh broccoli’s snap and color signals doneness better. If frozen, rinse off excess ice water, reduce steaming time drastically, maybe less water so not soggy.
How to avoid overcooked beef?
Thin slices cook fast. Flip often. Remove beef right after sear firm up. Residual heat cooker plus sauce heat finishes. Toss beef last to avoid drying. Thick cuts tougher, slow cooking ruins texture.
How to store leftovers?
Cool quickly. Fridge in airtight container up to 2 days. Reheat gently on stove, little water or broth to loosen thickened sauce. Microwave dries fast; stir often if used. Not great for long term, broccoli wilted texture.
