Tender beef steak, stir-fried with broccoli in a delicious Chinese-style sauce, makes a quick and tasty meal! This dish is ready in just 25 minutes, perfect for a busy weeknight. We use an affordable cut of beef, sliced very thin so it stays tender.
The beef is quickly fried and then mixed with a savoury sauce and crunchy broccoli. It’s great served over a big bowl of fluffy white rice for a comforting dinner.
This beef and broccoli recipe features an addictive sauce that’s super easy to make from scratch! It tastes just as good as takeout but is much more affordable. You can keep leftovers in the fridge for 3-4 days in an airtight container.
I prefer to store the beef and broccoli separately and make fresh rice or noodles when I reheat it. For the best results, reheat on the stove in a covered pan, but the microwave works too. If the sauce gets too thick, just add a splash of water.
Beef and Broccoli Recipe
Equipment
- Cutting Board
- Sharp Knife
- Bowl
- Cooking tongs or spatula
Ingredients
For the Beef and Broccoli:
- 1 pound Flank steak thinly sliced
- 2 tbsp Olive oil divided
- 3-4 cups Broccoli florets
For the Sauce:
- 1/2 cup Low-sodium soy sauce
- 1/2 cup Water
- 1/2 tsp Apple cider vinegar or rice vinegar
- 1/2 tsp Toasted sesame oil optional
- 1/4 cup packed Brown sugar
- 3 tbsp Cornstarch
- 1 tsp grated Fresh ginger
- 4 cloves Garlic minced
- 1/4 tsp Crushed red pepper flakes optional, adjust to taste
Instructions
- Prep everything ahead of time since the cooking goes quickly.
- Trim any fat from the steak and slice it thinly across the grain into bite-size pieces.
- Whisk together the sauce ingredients in a bowl until thoroughly combined.
- Heat 1 tablespoon of olive oil in a large skillet over high heat until shimmering.
- Add the broccoli and cook for 4-5 minutes, stirring often until tender-crisp. Transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet.
- Add the beef in a single layer, spreading it out. Let it cook undisturbed for 1 minute, then stir and cook for another minute. It should be slightly rare to avoid overcooking.
- Return the broccoli to the pan and pour in the sauce. Stir until everything is coated and the sauce has thickened, about 1-3 minutes.
- Remove from heat and serve immediately.
Notes
- Cut the broccoli into small florets for faster, even cooking. One pound of broccoli typically yields 3-4 cups of florets.
- If the sauce becomes too thick, thin it with a splash of water.
- Toasted sesame oil, found in the Asian foods aisle, is darker and more flavorful than regular sesame oil. It’s a strong flavor enhancer.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 390Â kcal |
| Carbohydrates | 24g |
| Protein | 33g |
| Fat | 18g |
| Cholesterol | 76mg |
| Sodium | 1349mg |
| Fibre | 1g |
| Sugar | 13g |
| Iron | 3mg |
How Do You Reheat Beef And Broccoli?
To reheat beef and broccoli in the microwave, place the dish in a microwave-safe container with a cover and heat until hot. If you prefer to use the stovetop, put the beef and broccoli in a pan over medium heat and sauté until heated through.
Can You Freeze Leftover Beef and Broccoli?
Yes, you can freeze leftover beef and broccoli. Place the beef in one bag and the sauce in another. Put both bags, along with a package of broccoli, into a gallon-sized zip-top bag, label it, and freeze. When ready to cook, thaw the beef and the sauce, but leave the broccoli in the freezer until it’s time to cook.
What Are the Rules For Reheating Beef?
When reheating beef, always ensure it is steaming hot all the way through, and do this only once. Do not place food into hot holding without reheating it properly first. Check that the reheated food is steaming hot all the way through before serving.
