Teriyaki Beef Stir-Fry

1. 1
   prep · ~3 min

   Make the teriyaki sauce.

   1.In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, and sesame oil until the sugar dissolves.

   2.In a separate tiny bowl, mix cornstarch with 2 tablespoons water to make a slurry. Set both aside.
2. 2
   prep · ~7 min

   Prep the beef and broccoli.

   1.Slice the flank steak against the grain into thin strips, about ¼-inch thick.

   2.Pat the beef strips completely dry with paper towels, then season with salt and pepper.

   3.Cut broccoli into small, uniform florets. Slice green onions, keeping white and green parts separate.

   TIPPatting the beef dry is non-negotiable — any surface moisture turns your sear into a steam bath.
3. 3
   fry · ~4 min

   Sear the beef in batches.

   1.Heat vegetable oil in a wok or large skillet over high heat until shimmering and just starting to smoke.

   2.Add half the beef in a single layer and let it sear undisturbed for 1 minute until deeply browned.

   3.Flip and cook another 30 seconds, then toss for 30 more seconds. Transfer to a plate.

   4.Repeat with remaining beef. Don't clean the pan — those browned bits are flavor.

   TIPWork in small batches. If you pile all the beef in at once, the pan temperature plummets and the meat steams grey instead of browning.
4. 4
   saute · ~4 min

   Cook the aromatics and broccoli.

   1.Reduce heat to medium-high. Add white parts of green onions, garlic, and ginger to the pan.

   2.Stir-fry for 30 seconds until fragrant, scraping up any browned bits from the beef.

   3.Toss in broccoli florets and stir-fry for 2-3 minutes until bright green and slightly tender.

   TIPKeep the broccoli moving — you want it crisp-tender with some bite, not mushy.
5. 5
   simmer · ~3 min

   Combine everything with the sauce.

   1.Return the seared beef and any accumulated juices to the pan with the broccoli.

   2.Pour in the teriyaki sauce mixture and toss everything to coat evenly.

   3.Give the cornstarch slurry a quick stir, then drizzle it in while tossing continuously.

   4.Simmer for 1-2 minutes until the sauce thickens and turns glossy, coating every piece.

   TIPDon't walk away here — the sauce thickens fast at high heat and can go from glossy to gummy in seconds.
6. 6
   garnish

   Garnish and serve immediately.

   Remove from heat. Sprinkle with toasted sesame seeds and reserved green onion tops. Serve hot over steamed rice or noodles.

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