Tender strips of beef and crisp broccoli in a glossy savoury-sweet sauce — a faster, fresher take on the takeout classic, ready in 25 minutes.
Toss the sliced beef with the cornstarch and a tablespoon of soy sauce. Let it sit for 10 minutes while you prep the rest.
Steam or blanch the broccoli florets for 2 minutes until bright green and just tender-crisp, then drain.
Heat half the oil in a wok over high heat. Sear the beef in a single layer for 1–2 minutes per side until browned. Remove and set aside.
Add the remaining oil, garlic, and ginger to the wok and stir for 30 seconds, then whisk in the remaining soy sauce, oyster sauce, and brown sugar.
Return the beef and broccoli to the wok and toss for 1–2 minutes until everything is coated in the glossy sauce. Serve over steamed rice.
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