Entrée
Beef and Broccoli Stir-Fry
Beef and broccoli glazed hard and fast in a wok-hot pan. The real version, not the takeout-box one.
Active20 min
Total25 min
Dishes1
Per serving$4.80
Ingredients · 4 servings
| 1 lb | flank steak |
| 2 tbsp | cornstarch · pantry |
| 4 tbsp | soy sauce · pantry |
| 1 head | broccoli grow it ↗ |
| 3 cloves | garlic grow it ↗ |
| 1 tbsp | fresh ginger |
| 1 tbsp | brown sugar · pantry |
| neutral oil · pantry |
Method
The chef moveVelvet the beef in a cornstarch-and-soy slurry before it hits the pan — a thin starch coating protects the meat from the wok's heat so it stays tender instead of seizing up tough.
- Toss sliced beef with 1 tbsp cornstarch and 1 tbsp soy sauce. Let sit 10 min.
- Whisk remaining soy sauce, remaining cornstarch, brown sugar, and a splash of water into a sauce.
- Heat oil until nearly smoking. Sear beef in a single layer, undisturbed, 1 min per side. Remove.
- Add broccoli, garlic, and ginger, stir-fry 2-3 min until bright green and just tender.
- Return beef to the pan, add the sauce, toss until glossy and thickened, about 1 min.
The Why · No Anecdotes
The science, not a story about my childhood.
Why coat the beef in cornstarch before searing it?
That thin starch layer — velveting — gelatinizes on contact with hot oil and forms a protective barrier around the meat, slowing how fast the proteins inside seize up and squeeze out moisture. It's the difference between stir-fried beef that stays tender and the tough, dry version you get searing it bare.
Why does the sauce need cornstarch too?
A soy-based liquid alone stays thin and just pools at the bottom of the pan. Cornstarch's starch granules swell and thicken when heated in liquid, turning a watery sauce into something that actually clings to the beef and broccoli instead of running off.
Suggested sides — swap freely