Hey everyone! I’m so excited to share one of my go-to weeknight dinners: Beef and Broccoli! Forget ordering takeout – this recipe is faster, healthier, and tastes even better. Seriously, once you try this, you’ll wonder why you ever bothered with delivery.
- : From fridge to table in under 30 minutes!
- : You control the ingredients, so no mystery oils or excessive sodium.
- : Make it your own with different veggies, sauces, or spice levels.
- : Cheaper than ordering in, and you probably have many of the ingredients already.
- : Tender beef, crisp-tender broccoli, and a savory sauce that’s just chef’s kiss.
- : 10 minutes
- : 15 minutes
- : 4 people
- 1 pound flank steak, thinly sliced against the grain
- 1 large head of broccoli, cut into florets
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup beef broth
- 2 tablespoons vegetable oil
- Optional: red pepper flakes for heat, sesame seeds for garnish
- : In a bowl, mix the sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. This helps tenderize the beef and gives it a nice coating.
- : In a separate bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, minced ginger, and beef broth. Set aside.
- : Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- : Add the remaining tablespoon of vegetable oil to the skillet. Add the broccoli florets and stir-fry for 3-4 minutes, until they turn bright green and are slightly tender-crisp.
- : Pour the sauce over the broccoli and bring to a simmer. Cook for 1-2 minutes, until the sauce thickens slightly.
- : Return the beef to the skillet and toss everything together to coat. Cook for another minute, until heated through.
- : Serve immediately over rice or noodles. Garnish with sesame seeds and red pepper flakes, if desired.
- : Steamed white rice, brown rice, or lo mein noodles are classic choices.
- : Add a side of crispy spring rolls for a complete meal.
- : A warm bowl of egg drop soup is the perfect starter.
- : Add a pinch of red pepper flakes to the sauce or a drizzle of sriracha at the end.
- : Sliced bell peppers, carrots, or snap peas would be delicious additions.
- : Use chicken, shrimp, or tofu instead of beef.
- : Use tamari instead of soy sauce.
- : Add a touch more brown sugar or a drizzle of honey for a sweeter sauce.
- Calories: 350-400
- Protein: 30-35g
- Carbohydrates: 25-30g
- Fat: 15-20g
Note: Nutritional information can vary based on specific ingredients and portion sizes.
- Yes, you can! Just make sure to thaw it completely and pat it dry before cooking.
- While it’s best served fresh, you can prep the ingredients ahead of time. Slice the beef, chop the broccoli, and whisk the sauce. Store everything separately in the refrigerator until you’re ready to cook.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
- Flank steak is my go-to because it’s flavorful and relatively inexpensive. But sirloin or skirt steak would also work well.
- Yes! Brown the beef first, then combine all ingredients in a slow cooker and cook on low for 4-6 hours. Thicken the sauce with a cornstarch slurry before serving.
