Broccoli Beef Recipe
This broccoli beef recipe is a takeout-style meal at home! Beef and broccoli are combined with a savory-sweet sauce. Done in just 30 minutes!
Prep: 10 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4 servings
Ingredients
For the Sauce:
- ¼ cup low-sodium soy sauce
- ⅓ cup water
- ¼ cup brown sugar
- 1 tablespoon canola oil or grapeseed oil or another neutral cooking oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
For the Beef and Broccoli:
- 1 pound beef sirloin
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch divided
- 1 medium head broccoli
- 3 green onions
- 2 tablespoons canola oil or grapeseed oil or another neutral cooking oil, divided
- 3 tablespoons water
- ⅛ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- Sesame seeds optional, for serving
- Fresh cilantro optional, for serving
Instructions
- Start with the sauce: In a bowl or a measuring cup with a spout, whisk together the soy sauce, water, and brown sugar.
- Continue with the sauce: In a small saucepan, warm the canola oil over medium heat. Add the garlic and ginger and cook until fragrant, about 1 to 2 minutes. Carefully pour in the soy sauce mixture, then increase the heat to bring it to a boil. Reduce heat to low. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat and set aside to cool while you prep the remaining ingredients.
- Move on to the beef and broccoli: Thinly slice the sirloin across the grain into super thin strips (1/4-inch thick or thinner) that are about 1 1/2 inches in length and place in a medium bowl. Toss with 1 teaspoon sesame oil and 1 teaspoon of the cornstarch. Let marinade for 10 minutes or refrigerate for up to 1 hour.
- Chop the broccoli into small florets and thinly sliced the green onions.
- Once the beef is marinated, heat 1 tablespoon canola oil over medium-high heat. Once the oil is hot, with tongs, carefully lower the beef into the hot oil, shaking off any excess marinade (hang onto the bowl). Stir fry the beef until it is cooked through, about 2 minutes. Watch out for splatters and use a splatter screen if you have one.
- While the beef cooks, stir the remaining 1 teaspoon cornstarch into the bowl with the sauce you used to marinade the beef. Keep near the stove.
- Remove the cooked beef to a clean plate or bowl. Add the remaining 1 tablespoon canola oil to the skillet, then add the broccoli. Stir to coat the broccoli with the oil, then carefully pour in the water. Stir fry until crisp tender, about 4 minutes.
- Return the beef strips and any juices that have collected on the plate to the pan. Pour the reserved sauce over the top. Reduce the heat to low, and then cook for 1 minute, stirring constantly. Stir in the salt, green onions, and red pepper flakes. Remove from the heat and taste for seasoning, adding more salt as desired.
- Sprinkle with sesame seeds. Serve warm over rice with additional red pepper flakes to taste.
Notes
- For an extra-spicy stir fry, add 1 sliced red Thai pepper to your sauce or to the beef when frying.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm beef and broccoli in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4)Calories: 333kcalCarbohydrates: 21gProtein: 28gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 62mgPotassium: 707mgFiber: 2gSugar: 15gVitamin A: 589IUVitamin C: 63mgCalcium: 81mgIron: 3mg
