Beef and Broccoli Stir Fry Sauce (Printable)
Savory, umami-rich sauce for coating beef and crisp broccoli in classic Asian-style stir fry dishes.
# What You Need:
→ Sauce Base
01 - 1/2 cup low-sodium soy sauce
02 - 1/4 cup beef broth
03 - 2 tablespoons oyster sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
→ Aromatics & Flavor
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
→ Thickener
09 - 2 tablespoons cornstarch
10 - 2 tablespoons cold water
# How To Make:
01 - Whisk together soy sauce, beef broth, oyster sauce, brown sugar, rice vinegar, and sesame oil in a medium bowl until fully combined.
02 - Stir minced garlic and ginger into the sauce mixture, incorporating evenly.
03 - Mix cornstarch and cold water in a small bowl until smooth and no lumps remain.
04 - Pour slurry into sauce mixture while whisking continuously until smooth. Pour sauce over cooked beef and broccoli in pan, stir and simmer 2-3 minutes until sauce thickens and coats ingredients evenly.
# Expert Tips:
01 -
- This sauce transforms basic stir fry into something that legitimately rivals takeout without the excessive sodium or mystery ingredients
- It comes together in under ten minutes and keeps in the fridge for days, meaning you can prep it on Sunday and have weeknight dinners feel intentional
02 -
- The sauce will look terrifyingly thin right up until the final 30 seconds of cooking, then suddenly thicken all at once, so do not panic and add more cornstarch prematurely
- Letting the sauce simmer too long will cause it to break and become weirdly stringy, so remove it from heat the moment it coats the back of a spoon
03 -
- Room temperature sauce creates less of a temperature shock when added to the hot pan, so take it out of the fridge while you are prepping your other ingredients
- If your sauce still looks too thin after three minutes of simmering, mix another teaspoon of cornstarch with cold water and add it drop by drop