Beef and Broccoli
Two cornstarch jobs, one on the beef and one in the sauce, doing completely different things.
Total: 35 minYield: 4 servingsMethod: Stir-fry
In this recipe
The two cornstarch steps
Cornstarch appears twice in this recipe and people often assume one of them is a mistake. They are separate techniques.
On the beef it forms a thin coating that holds moisture in during a very hot, very short sear — the reason takeout beef is tender where home stir-fried beef often is not. In the sauce it is a thickener, and it only works once the liquid reaches a proper bubble. Skip the first and the beef is tough; skip the second and the sauce slides off.
Before the pan gets hot
A stir-fry gives you roughly four minutes of cooking and no time at all to prepare anything during it.
- Slice the flank against the grain and get it into the cornstarch.
- Blanch and drain the broccoli, and have it beside the stove.
- Mix the sauce, and keep the cornstarch slurry in a separate bowl.
- Mince the garlic and grate the ginger before you turn on the heat.
Cues to watch
- Slicing the flankLook for the long muscle fibres and cut across them. This single decision matters more than anything else in the recipe.
- Blanching the broccoliNinety seconds and then cold water. Left in the wok for the whole cook it goes soft and drab; blanched, it stays firm and green.
- Searing in two batchesHalf the beef at a time. All of it at once drops the pan temperature and the meat releases liquid and stews.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| The beef is chewy | It was sliced with the grain, or seared too long. | Slice against the grain and keep each batch to about two minutes total. |
| The sauce is watery | The slurry went in before the sauce was bubbling, or settled in the bowl. | Bring the sauce to a bubble, re-stir the slurry, then add it and keep stirring a full minute. |
| The broccoli is soft | It was stir-fried from raw. | Blanch it for 90 seconds and add it only at the end. |
| The beef stewed rather than seared | The pan was crowded or not hot enough. | Wait for the oil to shimmer and cook in two batches. |
Storage and reheating
Refrigerate up to 3 days. Reheat to 165°F (74°C), the USDA safe temperature for leftovers.
A hot skillet with a splash of water brings the sauce back; the microwave overcooks the beef and softens the broccoli further. This does not freeze well — the broccoli collapses and the sauce separates.
Beef and Broccoli
Flank steak sliced against the grain and coated in cornstarch, seared in batches, with broccoli blanched separately and a soy-and-ginger sauce thickened at the end.
- Beef
- Main Dish
- Stir-fry
Cook’s checkpoint
- Frying oil
- 350°F / 175°C
- Chicken, thickest part
- 165°F / 74°C
Use a food thermometer. Color and time alone don’t confirm poultry is done.
Ingredients
For the beef
For the sauce
For the stir-fry
Instructions
Notes
- Against the grain is not optional with flank — sliced along the grain it stays chewy however briefly you cook it.
- Freezing the steak for 15 minutes makes thin slicing much easier.
Cooking Mode
Questions
- Can I use a different cut?
- Sirloin and skirt both work on the same timing. Avoid stewing cuts such as chuck, which need long slow cooking rather than a fast sear.
- What can replace oyster sauce?
- Hoisin gives a sweeter result, or use an extra tablespoon of soy sauce with a teaspoon of brown sugar. The sauce will be thinner in body either way.
- Can I skip blanching and just stir-fry the broccoli?
- You can, but add a splash of water and cover the pan for two minutes to steam it, then uncover. Raw broccoli stir-fried dry burns at the edges before the stems soften.
