Beef and Broccoli
User Reviews
5
Beef and Broccoli
Description
This Beef and Broccoli recipe uses thin slices of flank steak cooked briefly over high heat to retain tenderness while achieving a seared exterior. Broccoli florets are sautéed until bright and crisp-tender before being combined with the beef.
The stir-fry sauce, made from soy sauce, garlic, ginger, brown sugar, sesame oil, and a touch of cornstarch, thickens to a glossy coating that ties together the components. Black pepper adds mild heat, and sesame seeds can garnish the dish for texture and visual appeal.
Traditionally served over steamed white rice, this dish balances protein and vegetables with a rich yet approachable flavor profile. The method ensures the beef remains juicy and the broccoli has a slight crunch, which contrasts pleasantly.
Adjust spice levels by adding red pepper flakes or sriracha to the sauce before cooking, as preferred. Leftovers keep well refrigerated for several days and can be reheated gently.
Ingredients
- 1 pound flank steak cut into very thinly sliced into bite sized strips
- 2 Tablespoons olive oil or vegetable oil, divided
- 6 cups broccoli about 1 lb, florets
- 2 teaspoons sesame seeds optional, garnish
- white rice optional, prepared, for serving
Stir Fry Sauce
- 1 teaspoon ginger grated and loosely packed, fresh
- 1 Tablespoon garlic minced
- ½ cup water hot
- 6 Tablespoons soy sauce low sodium
- 3 Tablespoons light brown sugar packed
- 1 ½ Tablespoons cornstarch
- ½ teaspoon black pepper
- 2 Tablespoons sesame oil
Instructions
- Start by placing the steak in a freezer for 30 minutes. Cold steak slices are easier to thinly cut. Then prepare the white rice if you want to serve it with your stir fry.
- In a small bowl combine all the stir fry ingredients, whisk until sugar is dissolved, set aside.
- Remove beef from the freezer and slice thinly into bite sized pieces.
- Place 1 Tbsp oil in a large skillet over medium heat. Add broccoli florets and saute for 4-5 minutes, stirring or tossing several times until the broccoli is bright green and crisp tender. Remove broccoli from the pan and set aside.
- Increase the heat to high and add the remaining 1 Tbsp oil to the pan. Add beef in a single layer and saute 2 minutes per side or until just cooked through.
- Add the sauce to the skillet, reduce heat to low and simmer 3-4 minutes or until thickened. Then add reserved broccoli and toss to combine.
- Serve over whtie rice and garnish with sesame seeds if desired.
Notes
- Use tender cuts like flank steak for quick slicing and fast cooking.
- Fresh broccoli provides better texture than frozen, which can become mushy.
- This dish reheats well and can be stored refrigerated for 3-4 days.
- For added heat, mix in red pepper flakes or sriracha into the sauce before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 982mg | 41% |
| Potassium | 1582mg | 34% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 2213IU | 44% |
| Vitamin C | 317mg | 352% |
| Calcium | 218mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
