Beef and Broccoli
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
593 kcal
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Course
Main Course
Beef and Broccoli
Description
This Beef and Broccoli recipe starts with tenderizing the beef by pounding it thin before slicing into strips. The meat is seasoned with a mix of garlic salt, celery salt, onion powder, chili powder, and black pepper to enhance flavor during quick searing. The broccoli provides a fresh, crisp texture that contrasts with the soft, richly flavored beef.
The sauce is a blend of low sodium soy sauce, beef and chicken broths, brown sugar, honey, garlic, hot sauce, ground ginger, and toasted sesame oil, thickened with a cornstarch slurry. When added to the stir-fry, it creates a glossy coating that brings depth and balance of sweetness, saltiness, and a touch of heat.
The dish is typically served over white rice, which is cooked with optional chicken bouillon for added flavor, and garnished with sesame seeds. Additional vegetables like onions, mushrooms, and carrots can be included if desired. Proper stir-frying technique and ingredient prep are emphasized to achieve the right texture and flavor.
Leftovers can be stored refrigerated for up to three days or frozen for longer preservation.
Ingredients
Meat Seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon chili powder
Sauce
- 3 Tablespoons cornstarch + 3 tbsp. cold water
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup soy sauce low sodium
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- ¼ tsp ground ginger
- ½ teaspoon sesame oil toasted
Stir Fry
- 1 ¼ lb. strip steak or top sirloin or flank steak
- 2 tablespoons peanut oil can sub olive oil
- ¼ cup white wine see notes, dry
- 5 cups broccoli florets
- 3 cups rice for serving. See notes, cooked
- 1 tablespoon sesame seeds to garnish
Instructions
Prep Work
- Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
- Combine remaining sauce ingredients in a medium bowl and set aside.
- Measure out remaining ingredients prior to beginning.
Prepare the Steak
- Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat and set it aside. Pro Tip: Consider frying the fat in the pan with the broccoli for even more flavor, then you can use kitchen tongs to remove and discard.
- Slice the meat (against the grain) into thin strips, the meat will plump up more when cooked. (You can also pound larger slices flatter once they've been cut.) Pat it completely dry, sprinkle with meat seasoning, and toss to coat.
- Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.
Make the Stir Fry
- Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet over medium heat. Let the liquid simmer until reduced by half, about 3 minutes.
- Add the broccoli and sauté for about 4 minutes. Add the sauce mixture and bring it to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the bubbling sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
- Add the cooked steak back to the sauce and allow it to heat through. Serve with rice. See notes for instructions on how I cook rice.
Notes
- Use chicken bouillon in rice water for extra flavor when cooking rice.
- Frozen broccoli is acceptable if thawed and patted dry before use.
- White wine used for deglazing can be substituted with chicken broth.
- This recipe yields four servings including rice; nutritional info varies by brands.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 63g | 21% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1216mg | 51% |
| Potassium | 960mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 103mg | 114% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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