American · main

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry reads umami 8.5, richness 6.3 and salinity 5.7 on Palate's 0–10 flavor X-ray — a American main, about 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.4 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 1.5 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 8.5 · Richness 6.3 · Salinity 5.7 · Allium 3.7 · Nutty 3.6 · Funk & Ferment 2.8 · Sweetness 2.8 · Warm Spice 2.1 · Floral 1.3 · Sourness 1.3 · Herbaceous 1.3 · Fruity 1.2 · Bitterness 1.2 · Earthy 1.0 · Citrus 0.8

What's in it (14)

• flank steak — 454 g
• cornstarch — 20 g
• soybean soy sauce — 44 g
• dry sherry — 15 g
• vegetable oil — 41 g
• broccoli florets — 454 g
• garlic — 9 g
• ginger — 15 g
• low-sodium beef broth — 118 g
• oyster sauce — 30 g
• light-brown sugar — 13 g
• dark sesame oil — 5 g
• salt — 3 g
• green onions — 220 g

Time & effort: about 26 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 107.2 kcal, 7.8 g protein, 6.3 g fat, 5.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a bowl, toss the sliced flank steak with 1 tablespoon cornstarch (reserve the remaining 1 teaspoon), 2 tablespoons soy sauce (reserve the remaining 1 tablespoon), and the dry sherry; let sit at room temperature while you prep the vegetables, about 15 minutes.
2. Whisk the beef broth, oyster sauce, brown sugar, remaining 1 tablespoon soy sauce, and sesame oil in a small bowl to make the sauce; in a separate small bowl, stir the remaining 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry and set both aside.
3. Heat 1 tablespoon oil in a large wok or wide skillet over high heat until shimmering; add the beef in a single layer and sear undisturbed until deeply browned on the first side, 1-2 minutes, then flip and sear until just cooked through with no pink remaining, 1 minute more; transfer the beef to a plate.
4. Add the remaining 2 tablespoons oil to the same pan over medium-high heat; add the broccoli and salt, and stir-fry until bright green and crisp-tender, 3-4 minutes.
5. Push the broccoli to the side of the pan, add the garlic and ginger to the cleared center, and cook, stirring, until fragrant, 30 seconds.
6. Return the beef and any accumulated juices to the pan, pour in the sauce mixture, and bring to a boil, about 1 minute.
7. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the beef and broccoli in a glossy glaze, 1-2 minutes.
8. Taste and season with more salt if needed, remove from heat, and top with the sliced green onions; serve immediately over rice.

Dishes with a similar flavor shape

• Beef Lo Mein — Chinese-American
• Chicken Fried Rice — Chinese-American
• Beef and Snow Pea Stir-Fry — Chinese-American
• Ground Turkey Fried Rice with Peas and Carrots — Chinese-American
• Beef Yaki Udon — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.