Better-than-takeout beef and broccoli in under 30 minutes with a silky, savory sauce and crisp-tender broccoli—perfect for busy weeknights.

Scale

1 lb flank or sirloin steak, thinly sliced across the grain

1 lb broccoli florets

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp neutral oil, divided

1 tsp sesame oil

1/4 cup low-sodium soy sauce

2 tbsp oyster sauce (or hoisin for sweeter flavor)

1 tbsp cornstarch, plus 1 tsp for sauce

1/2 cup beef or chicken broth

1 tbsp brown sugar or honey

1 tsp rice vinegar

1/4 tsp red pepper flakes (optional)

2 scallions, thinly sliced

Sesame seeds, for garnish (optional)

Cooked rice, for serving

1. Toss sliced beef with 1 tbsp soy sauce and 1 tbsp cornstarch; set aside 10 minutes.

2. Whisk broth, remaining soy sauce, oyster sauce, brown sugar, rice vinegar, 1 tsp cornstarch, and red pepper flakes.

3. Prep broccoli into bite-size florets; mince garlic and ginger; slice scallions.

4. Heat 1 tbsp oil in a hot wok or large skillet over high heat; sear beef in a single layer 2–3 minutes until browned; remove.

5. Add remaining 1 tbsp oil; stir-fry broccoli 2–3 minutes (splash in 2 tbsp water if needed) until crisp-tender.

6. Add garlic and ginger; cook 30 seconds until fragrant.

7. Return beef to the pan; whisk sauce and pour in, tossing to coat.

8. Simmer 1–2 minutes until sauce thickens and turns glossy.

9. Stir in sesame oil; adjust seasoning to taste.

10. Garnish with scallions and sesame seeds; serve hot over rice.