This soy and sesame beef and broccoli is one of those dinners you can pull together quickly but still feel proud of serving. The beef stays tender, the broccoli keeps a little bite, and the sauce clings to everything in the best way. It is bold, savory, and deeply satisfying without feeling heavy, which makes it perfect for busy nights.
The real magic here is the balance of flavors. Soy sauce brings depth, oyster sauce adds richness, and rice vinegar lifts everything at the end. Ginger and scallions perfume the pan, while a touch of brown sugar rounds things out. It tastes like your favorite Chinese restaurant dish, but fresher and more vibrant, with ingredients you recognize and control.
This recipe is also a great one to prep ahead. Slice the beef and mix the sauces earlier in the day, then everything comes together fast once the skillet is hot. Serve it over fluffy white rice and finish with sesame seeds for that final restaurant style touch.
Soy and Sesame Beef and Broccoli
Equipment
- Skillet
- Sharp knife
- jug
Ingredients
- 1.5 lbs flank or skirt steak sliced against the grain (680g)
- 0.5 cup soy sauce 120ml
- 0.25 cup soy sauce separate to the 0.5 cup above (60ml)
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2/3 cup beef broth 160ml
- 2 scallions sliced
- 1 0.5 inch piece of ginger peeled and minced
- 2 tablespoons cornstarch
- 1.5 teaspoons cornstarch separate to the 2 tablespoons listed above
- 2 tablespoons rice vinegar
- Salt and pepper
- Toasted sesame seeds
- 2 small heads broccoli cut into florets with stem and core removed
- 2 tablespoons brown sugar
- Vegetable oil
Instructions
- In a medium size bowl mix together the Shaoxing wine, vinegar, half a cup of soy sauce, two tablespoons of cornstarch, one tablespoon of brown sugar, salt and pepper. Mix to combine then add in the sliced steak and toss to coat. Leave to marinate for 30 minutes.
- In a small bowl mix together the minced ginger and the white parts of the sliced scallions
- In a jug whisk together the beef broth, oyster sauce, final 0.25 cup of soy and remaining tablespoon of cornstarch and tablespoon of brown sugar.
- Line all bowls and jugs next to the stive to have on hand when starting to cook.
- Add a tablespoon of oil to a large skillet and add in half the beef so as not to crowd the pan. Cook for a minute or two on one side then turn and do the same until slightly charred on the second side. Remove from the pan and set aside on a plate. Repeat the process again to fry the remaining beef starting with adding a little more oil to the skillet. Remove from the pan and set aside.
- Tip away any excess sauce in the pan but do not wipe clean. Add another tablespoon of oil to the pan and add in the ginger and sliced scallions. Cook for a few minutes until fragrant then add in the broccoli. Toss to coat and cook for 3 to 4 minutes. Add in the sauce then cover the skillet with a lid. Allow to cook for 3 to 5 minutes until the broccoli is starting to soften then remove the lid and add in the cooked beef.
- Toss to coat and allow to warm through for 3 to 4 minutes.
- To serve, lay a base of white rice in a bowl, spoon over the beef and broccoli. Sprinkle over the green parts of the sliced scallions and finish with some toasted sesame seeds.
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