Beef Broccoli Ginger Glaze (Printable)

Tender beef and crisp broccoli coated in a fragrant ginger glaze for a vibrant main dish.

# What you'll need:

→ Stir Fry

01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 lb broccoli florets
03 - 2 tablespoons vegetable oil (canola or peanut)
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, sliced (optional)
06 - 2 scallions, sliced (for garnish)
07 - 1 tablespoon sesame seeds (for garnish)

→ Ginger Glaze

08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 2 tablespoons honey or brown sugar
11 - 1 tablespoon fresh ginger, finely grated
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon toasted sesame oil
14 - 1 tablespoon cornstarch
15 - 2 tablespoons water

# Directions:

01 - Whisk together soy sauce, oyster sauce, honey, grated ginger, vinegar, and sesame oil in a small bowl. In a separate bowl, combine cornstarch and water to make a slurry; set both aside.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add sliced beef and stir fry for 2 to 3 minutes until browned. Remove the beef from the pan and set aside.
03 - Add remaining oil to the pan. Sauté the minced garlic for 30 seconds until fragrant. Add broccoli florets and optional red bell pepper; stir fry for 2 to 3 minutes until bright and just tender.
04 - Return the beef to the pan. Pour in the prepared ginger glaze and bring to a gentle simmer.
05 - Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats all ingredients evenly.
06 - Sprinkle scallions and sesame seeds over the dish. Serve immediately over steamed rice or noodles.

# Expert Suggestions:

01 -
  • It tastes like restaurant takeout but comes together faster than delivery would arrive.
  • The ginger glaze is genuinely addictive—I've caught myself licking the pan more than once.
  • You get tender beef and crispy broccoli in the same bite, which somehow feels like winning at dinner.
02 -
  • Slice your beef against the grain by looking at the lines running through the meat and cutting perpendicular to them—this one detail is why it tastes tender instead of chewy.
  • Keep your heat high and your movements quick; stir frying is all about cooking at speed so vegetables stay bright and beef stays tender.
  • Don't add the sauce until everything else is cooked, or the cornstarch will seize up and you'll have lumps instead of a smooth glaze.
03 -
  • Pat your beef dry before slicing—moisture is the enemy of browning, so a paper towel makes a difference.
  • If your sauce seizes up with lumps, strain it through a fine mesh sieve right back into the pan and whisk until smooth.

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