Beef and Broccoli
User Reviews
5.0
24 reviews
Excellent
Beef and Broccoli
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Quick and easy Beef and Broccoli is take out at home! So much flavor and ready in less than 30 minutes.
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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 florets about 1 lb
- 2 teaspoons sesame seeds optional, garnish
- Prepared White Rice for serving optional
Stir Fry Sauce
- 1 teaspoon fresh ginger grated and loosely packed
- 1 Tablespoon minced garlic
- ½ cup hot water
- 6 Tablespoons low sodium soy sauce
- 3 Tablespoons light brown sugar packed
- 1 ½ Tablespoons cornstarch
- ½ teaspoon black pepper
- 2 Tablespoons sesame oil
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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
- *Nutrition calculated without rice for serving
- A tender cut that cooks fast is best. I like flank steak because you can slice it very thin and it cooks fast. You can also use skirt steak, sirloin, ribeye, or tenderloin.
- You can, but it won’t be as good. Fresh broccoli cooks quickly and stays crisp-tender. Frozen broccoli has a tendency to turn a little soft and mushy.
- Yes, you can make it ahead. It keeps well in the refrigerator for three to four days and can be reheated in the microwave.
- You can add some red pepper flakes to the sauce before you cook it. Or, you can add some sriracha.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
38g
(13%)
Protein
36g
(72%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Cholesterol
68mg
(23%)
Sodium
982mg
(41%)
Potassium
1582mg
(45%)
Fiber
10g
(40%)
Sugar
15g
(30%)
Vitamin A
2213IU
(44%)
Vitamin C
317mg
(352%)
Calcium
218mg
(22%)
Iron
5mg
(28%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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