Garlic Ginger Beef and Broccoli Stir-Fry

Born from Cantonese wok traditions and beloved as Chinese-American takeout, beef and broccoli thrives on fierce high-heat cooking. Thinly sliced steak meets garlic, ginger, and crisp florets in a glossy soy-sesame sauce for an easy weeknight dinner.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 36g protein
• 42g carbs
• 18g fat
• 7g fiber

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Ingredients

• 1¼ lb flank steak or sirloin, thinly sliced against the grain
• 5 tbsp divided soy sauce
• 2 tbsp divided cornstarch
• 1 tbsp toasted sesame oil
• 5 cups (about 1 large head) broccoli florets
• 3 tbsp divided neutral oil (avocado or canola)
• 5 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• ½ cup beef broth or water
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• ½ tsp optional red pepper flakes
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 4 cups cooked jasmine rice for serving

Instructions

1. 1In a medium bowl toss the thinly sliced beef with soy sauce, cornstarch, and the sesame oil until every piece is coated. Let marinate at room temperature 15 minutes while you prep the sauce and vegetables.
2. 2Whisk together the remaining soy sauce, remaining cornstarch, beef broth, brown sugar, rice vinegar, and red pepper flakes (if using) in a small bowl or measuring cup; set the sauce aside.
3. 3Heat neutral oil in a large wok or 12-inch skillet over high heat until just smoking. Add the broccoli florets and stir-fry 1 minute, then add water, cover, and steam-sear until bright green and crisp-tender with charred spots, 2–3 minutes more. Transfer broccoli to a plate.
4. 4Add another oil to the same pan over high heat. Working in two batches to avoid crowding, add half the beef in a single layer and sear undisturbed 45–60 seconds until browned on the bottom, then toss and cook just until no longer pink, another 45–60 seconds. Transfer to the plate with broccoli and repeat with remaining oil and beef.
5. 5Reduce heat to medium. Add the minced garlic and ginger to the pan and stir constantly until fragrant and just starting to turn golden, 20–30 seconds—do not let them burn.
6. 6Give the sauce mixture a quick re-whisk (cornstarch settles) and pour it into the pan. It will bubble and thicken almost immediately; stir 30–45 seconds until glossy and coating the back of a spoon.
7. 7Return the beef, broccoli, and any juices to the pan. Toss everything together over medium-high heat for 1–2 minutes until the sauce clings to every piece and the beef is heated through.
8. 8Remove from heat, fold in most of the sliced green onions, and sprinkle with sesame seeds. Serve immediately over hot jasmine rice, topped with remaining green onions.