Beef Broccoli Ginger Glaze (Printable)

Tender beef and broccoli tossed in a fragrant ginger glaze for a flavorful dish.

# What You'll Need:

→ Stir Fry

01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 lb broccoli florets
03 - 2 tbsp 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 tbsp sesame seeds (for garnish)

→ Ginger Glaze

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

# Directions:

01 - Whisk together soy sauce, oyster sauce, honey, grated ginger, vinegar, and sesame oil in a small bowl.
02 - Combine cornstarch and water in a separate bowl and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Stir-fry beef for 2 to 3 minutes until browned. Remove from pan and set aside.
04 - Add remaining oil to the pan. Stir-fry garlic for 30 seconds until fragrant, then add broccoli and red bell pepper (if using). Cook 2 to 3 minutes until bright and tender-crisp.
05 - Return beef to pan, pour in ginger glaze, and bring to a simmer.
06 - Stir in cornstarch slurry and cook 1 to 2 minutes until sauce thickens and coats ingredients evenly.
07 - Sprinkle scallions and sesame seeds over the stir fry. Serve hot with steamed rice or noodles.

# Expert Advice:

01 -
  • The ginger glaze is tangy and rich enough to make even plain rice feel like a celebration.
  • You can have dinner on the table faster than most takeout deliveries, with way better flavor.
  • It's naturally dairy-free and adaptable if someone at your table has different preferences.
02 -
  • Slice the beef against the grain before cooking, or you'll end up chewing instead of eating—this one mistake changes everything.
  • Don't overcrowd the pan when searing the beef; you want a sear, not steam, so work in batches if you have to.
  • The cornstarch slurry must be smooth before it hits the hot liquid, or you'll have lumps that won't disappear.
03 -
  • Keep your wok or pan screaming hot throughout; a cool pan is the enemy of a good stir fry.
  • If your glaze seems thin after adding the cornstarch slurry, let it simmer an extra minute instead of adding more thickener—it'll catch up.

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