Yield: 4
Beef and Broccoli Recipe
This beef and broccoli recipe uses a homemade sauce that is so addictive you’ll never want to order takeout again. Plus, it’s cheaper to make at home and ready in under 30 minutes!
Ingredients
- 2 tablespoons sesame oil, can substitute olive oil divided
- 4 cups broccoli florets
- 1 pound flank steak, sliced thin into strips about a 1/4” thickness
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger
Sauce:
- 1 cup beef broth
- 2 tablespoons soy sauce, use low sodium to control saltiness of the dish
- 2 tablespoons cornstarch
- 1 tablespoon mirin, substitute 1 tablespoon granulated sugar or more if you like it sweet
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon siracha
Optional toppings:
- Sliced green onions
- Sesame seeds
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Instructions
- In a large skillet over medium heat add 1 tablespoon of sesame oil, add the broccoli and sauté 3 to 5 minutes, cover with the lid to steam/cook the broccoli, stir often to keep from burning. Remove the broccoli and set on a plate, cover the broccoli to help keep warm.
- While the broccoli is cooking make the sauce. Combine all the sauce ingredients in a medium size bowl or large measuring cup, stir until blended and set aside.
- Using the same skillet heat 1 tablespoon sesame oil over medium-high heat, add beef and cook 2 to 3 minutes per side or until the meat is cooked through.
- Add the sauce, lower the heat to low-medium and simmer 3 to 5 minutes, add the broccoli stir to mix with the meat and sauce.
- Serve immediately. Can be served over rice with chopped green onions and sprinkle of sesame seeds.
Notes
Store: Leftovers will keep for up to 4 days in an air-tight container in the fridge. Store any rice separately so it doesn’t soak up the sauce.
Reheat: You can reheat beef and broccoli either on the stove in a covered sauce pan, or in the microwave. You may need to add a little bit of water to thin the sauce.
Freeze: You can definitely freeze leftovers, but remember that broccoli will get softer over time. Freeze in an airtight container for up to 3 months. Transfer to the fridge to thaw overnight, before reheating.
Prep: This beef and broccoli recipe comes together really quickly. Have everything prepped in advance so you can cook with ease!
Broccoli: If the broccoli is browning too much, remove the skillet from the heat, cover it, and let the broccoli continue to steam. We like the broccoli to be a crisp-tender, but if you like softer broccoli, just cook it a little longer.
Steak: Cut the flank steak when you first remove it from the refrigerator. This will help with nice even cuts. Then let the meat rest for 20 to 30 minutes before cooking, to come to room temperature.
Cutting the Meat: Cut the meat against the grain to help keep the meat tender. To cut against the grain, you’ll want to look at the lines in the meat and cut parallel to them.
Nutrition
Serving: 1 serving, Calories: 292kcal, Carbohydrates: 13g, Protein: 29g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Cholesterol: 68mg, Sodium: 863mg, Potassium: 737mg, Fiber: 3g, Sugar: 3g, Vitamin A: 568IU, Vitamin C: 82mg, Calcium: 76mg, Iron: 3mg