Hawaiian Beef Broccoli with Shoyu Glaze
A vibrant Hawaiian-style beef and broccoli stir-fry built on umami-rich shoyu and oyster sauce. Tender flank steak pairs with crisp broccoli in a ginger-garlic glaze finished with green onion brightness. Serve over steamed rice for weeknight dinners or casual entertaining. This version emphasizes shoyu over soy sauce, reflecting authentic Hawaiian plate lunch tradition, with a cornstarch slurry that creates a silky, thickened sauce rather than a thin coating.
Ingredients
- ½ tablespoon oyster sauce, premium
- 1 tablespoon brown sugar
- kosher salt, to taste
- black pepper, to taste
- ½ pound flank steak, pounded thin
- ½ broccoli florets, or one medium head chopped
- ½ teaspoon ginger powder
- ¼ tablespoon cornstarch, divided
- ¼ cup shoyusoy sauce1:1noneadds glutenadds soy
shoyu is thicker and slightly sweeter; soy sauce works as direct substitute
- ¼ green onions, large, thinly sliced
- 1 teaspoon garlic cloves, minced
- oil, for cooking
Instructions
- 1
Slice steak into thin strips and season with salt and pepper.
- 2
Mix cornstarch with water to form a slurry and coat steak pieces.
- 3
Heat oil in a large skillet over medium-high heat until shimmering, then add steak strips.
- 4
Fry steak, stirring occasionally, until browned.
- 5
Whisk together shoyu, brown sugar, oyster sauce, minced garlic, ginger powder, and remaining cornstarch in a bowl.
- 6
Heat a small pan over medium heat, add sauce mixture, and stir constantly until thickened.
- 7
Add broccoli florets and green onions to the skillet with steak.
- 8
Cook vegetables until tender, about 5 minutes.
- 9
Pour thickened sauce over steak and vegetables, stir to coat evenly.
- 10
Cook for a few more minutes until heated through.
- 11
Serve over rice.
Tips
Pound the flank steak thin before slicing to maximize tenderness and ensure quick, even cooking in the hot skillet.
Keep the cornstarch slurry separate from the sauce mixture until cooking; adding it directly prevents lumps and ensures a silky glaze.
Slice steak against the grain after pounding for maximum tenderness.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium heat, adding splash of water if sauce tightens.
Prepare steak, broccoli, and sauce components up to 4 hours ahead. Store steak and vegetables separately. Do not cook steak until serving to preserve texture.
Serve over steamed jasmine or short-grain white rice. Pair with pickled ginger on the side for brightness. Finish individual bowls with toasted sesame seeds if desired.
Common Mistakes
Do not skip the cornstarch slurry for steak; this prevents sticking and creates fond for sauce absorption.
Do not add all cornstarch to the sauce at once; whisk smoothly to avoid lumps that won't dissolve.
Do not overcook broccoli; cook until just tender to maintain structure and slight crispness.
Do not let sauce boil after thickening; reduce heat to medium to prevent breaking and bitterness.
Substitutions
shoyu is thicker and slightly sweeter; soy sauce works as direct substitute
Full guide →FAQ
Can I use a different cut of beef?
Yes. Sirloin, strip steak, or skirt steak work well. Avoid tough cuts like chuck unless slow-cooked. Slice against the grain and pound thin for tenderness. Fattier cuts add richness but may require more oil management.
What if my sauce is too thin?
Mix additional cornstarch with cold water (1 teaspoon cornstarch to 2 tablespoons water) and whisk into the hot sauce while stirring constantly. Let it simmer for 1 minute to fully thicken. Alternatively, reduce over medium heat for 2-3 minutes.
How long does this keep and can I freeze leftovers?
Refrigerate up to 3 days. Freezing is not recommended; cornstarch sauces separate and become grainy upon thawing. Store steak and sauce separately if preparing ahead to maintain quality.