5 from 18 votes
Beef and Broccoli
Beef and Broccoli is a stir-fry dish featuring thinly sliced flank steak and fresh broccoli florets cooked in a savory, slightly sweet sauce made from soy sauce, beef broth, brown sugar, garlic, and ginger. The sauce is thickened with a cornstarch slurry to create a glossy coating over tender steak and crisp-tender broccoli. Served over rice, it makes a satisfying, balanced meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
312 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 tablespoon vegetable oil or oil of your choice, divided
- 1 lb flank steak
- 1/4 cup light brown sugar
- 1/3 cup soy sauce low sodium
- 1 cup beef broth
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 4 cups broccoli fresh florets
- 2 tablespoons cornstarch
- 2 tablespoons water
- sesame seeds optional, toasted
- rice for serving, cooked
Instructions
- Slice the steak thinly against the grain into thin strips.
- Heat a large skillet over high heat and add 1/2 tablespoon of the oil. When hot, add enough of the steak to ensure that it is in a single layer. Let the steak cook until browned on one side, then flip and cook the second side until browned. This should only take about 1-2 minutes per side. Remove from the pan and continue to cook in batches until all of the steak is browned.
- Combine the brown sugar, soy sauce, and beef broth. Set aside.
- In the same pan, add the remaining 1/2 tablespoon of oil. Add the garlic and ginger and cook until fragrant, about 30 seconds. Pour in the soy sauce mixture.
- Stir to combine, then stir in the broccoli. Cook for 2-3 minutes.
- In a small bowl, whisk together the cornstarch and the water. Add this to the pan, bring the mixture to a boil, and cook until the sauce has thickened.
- Add the steak back to the pan and cook just until warmed through.
- Serve over rice and sprinkle with toasted sesame seeds, if desired.
Cup of Yum
Notes
- Nutrition information is an estimate and does not include rice or optional sesame seeds for serving.
- Choose a lean cut like flank steak and slice thinly against the grain for tenderness.
- Cooking broccoli to crisp-tender prevents overcooking and maintains color and texture.
Nutrition Information
Serving
1/4 of recipe
Calories
312kcal
(16%)
Carbohydrates
19g
(6%)
Protein
28g
(56%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Trans Fat
0g
(0%)
Cholesterol
75mg
(25%)
Sodium
976mg
(41%)
Fiber
0g
(0%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 312
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 312kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 75mg | 25% |
| Sodium | 976mg | 41% |
| Fiber | 0g | 0% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.