Beef and Broccoli Stir-Fry with Ginger Soy Sauce

This beef and broccoli stir-fry is built around three practical choices: slice the steak thinly across the grain, cook it in uncrowded batches, and thicken the sauce only after the meat is seared. Those steps keep the beef tender and the broccoli bright while a ginger-garlic soy sauce coats everything without turning watery. Plan on about 35 minutes from start to finish. Have the sauce mixed and the broccoli cut before the pan gets hot; stir-fries move quickly once cooking begins. The recipe serves four with steamed rice, or three generous portions on its own. What makes the texture work Flank steak has a noticeable grain. Cutting across those fibers into thin strips shortens them, so each bite is easier to chew. A short coating of soy sauce, cornstarch, and oil helps the beef brown and keeps the pieces from sticking together. It is a light coating, not a thick marinade: ten minutes is enough while you prepare the vegetables and sauce. Broccoli needs a head start because it takes…

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