Beef and Broccoli

Why make this recipe

Beef and Broccoli is a classic dish that combines tender beef with crisp broccoli in a flavorful sauce. It’s simple to prepare and perfect for a weeknight dinner or any special occasion. The dish is not only tasty but also a great way to get in some healthy greens. Plus, it’s customizable—add more spice or adjust the sauce to match your taste.

How to make Beef and Broccoli

Ingredients

• 1 pound flank steak
• 4 tablespoons olive oil (or vegetable oil)
• 12 ounces broccoli florets
• Sesame seeds and green onions for garnish (optional)
• Rice or whole-grain spaghetti for serving
• 2 teaspoons fresh ginger (grated)
• 4 cloves garlic (freshly minced or grated)
• 1/2 cup chicken stock
• 6 tablespoons low sodium soy sauce
• 3 tablespoons brown sugar (or honey)
• 2 tablespoons sesame oil (toasted sesame oil is ideal)
• 1-2 teaspoons sriracha or similar hot sauce (more if you like it spicier)
• 1/2 – 1 tablespoon cornstarch (depending on how thick you want the sauce)

Directions

1. Place the packaged flank steak in the freezer for 1 hour ahead of cooking (or at least 30 minutes). This helps it firm up for easier slicing.
2. Slice the flank steak against the grain into strips as thinly as possible. Let the steak strips rest on the counter to remove the chill from the freezer.
3. Make the Sauce: In a bowl, mix together chicken stock, soy sauce, brown sugar, sesame oil, ginger, garlic, sriracha, and cornstarch. Whisk until well combined.
4. Sauté the Broccoli: In a large pan, heat 2 tablespoons of oil over medium heat. Add the broccoli and cook for 3-4 minutes until bright green and crisp-tender. Remove from the pan and set aside.
5. Sear the Beef: In the same pan, add 2 more tablespoons of oil. Add the steak strips and cook for about 2-3 minutes until browned and cooked through.
6. Add Sauce and Finish: Pour the sauce over the beef and mix well. Bring the sauce to a simmer until it thickens, then add the broccoli back into the pan. Stir everything together and cook for another minute.

How to serve Beef and Broccoli

Serve the Beef and Broccoli over steamed rice or whole-grain spaghetti for a complete meal. You can sprinkle sesame seeds and chopped green onions on top for added flavor and presentation.

How to store Beef and Broccoli

Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it up in a pan over medium heat or in the microwave until heated through.

Tips to make Beef and Broccoli

• For more flavor, marinate the flank steak in soy sauce and ginger for at least 30 minutes before cooking.
• To make it more colorful, add bell peppers or carrots along with the broccoli.
• If you don’t have flank steak, you can substitute it with another cut of beef like sirloin or ribeye.

Variation

For a vegetarian version, replace the beef with tofu or tempeh and use vegetable stock instead of chicken stock. This way, you can enjoy a similar flavor and texture without the meat.

FAQs

1. Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli, but be sure to thaw and drain it first before cooking.

2. Is it necessary to use flank steak?
While flank steak is preferred for its tenderness, you can use other cuts like sirloin or even chicken for a different twist.

3. How can I make this dish gluten-free?
Substitute low-sodium soy sauce with gluten-free tamari sauce to make it gluten-free.

Beef and Broccoli

A classic dish that combines tender beef with crisp broccoli in a flavorful sauce, perfect for a quick weeknight dinner or any special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound flank steak Cut into strips
• 4 tablespoons olive oil (or vegetable oil) Divided for cooking
• 12 ounces broccoli florets
• 2 teaspoons fresh ginger (grated)
• 4 cloves garlic (freshly minced or grated)
• 1/2 cup chicken stock
• 6 tablespoons low sodium soy sauce
• 3 tablespoons brown sugar (or honey)
• 2 tablespoons sesame oil (toasted sesame oil is ideal)
• 1-2 teaspoons sriracha or similar hot sauce Adjust for spiciness
• 1/2 - 1 tablespoon cornstarch Adjust based on desired thickness

Garnish and Serving

• to taste sesame seeds Optional for garnish
• to taste green onions Optional for garnish
• as needed Rice or whole-grain spaghetti For serving

Method

 

Preparation

1. Place the packaged flank steak in the freezer for 1 hour (or at least 30 minutes) to firm it up for easier slicing.
2. Slice the flank steak against the grain into thin strips and let them rest at room temperature.
3. In a bowl, mix together chicken stock, soy sauce, brown sugar, sesame oil, ginger, garlic, sriracha, and cornstarch. Whisk until well combined.

Cooking

1. Heat 2 tablespoons of oil in a large pan over medium heat. Add the broccoli and cook for 3-4 minutes until bright green and crisp-tender. Remove from the pan and set aside.
2. In the same pan, add the remaining 2 tablespoons of oil. Add the steak strips and cook for about 2-3 minutes until browned and cooked through.
3. Pour the sauce over the beef and mix well. Bring to a simmer until it thickens, then add the broccoli back into the pan. Stir everything together and cook for another minute.

Serving

1. Serve the Beef and Broccoli over steamed rice or whole-grain spaghetti. Garnish with sesame seeds and chopped green onions if desired.

Notes

For more flavor, marinate the flank steak in soy sauce and ginger for at least 30 minutes before cooking. You can also add bell peppers or carrots for more color. Substitute flank steak with sirloin or ribeye if preferred.