Beef and Broccoli Recipe

5 from 11 votes

This Beef and Broccoli recipe is east, fast, and full of flavor! You can make your own takeout dinner at home and have it on the table in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Diet: Dairy Free

Servings: servings

Calories: 304kcal

Author: Andrea

Ingredients

1 lb flank steak cut into thin strips
3 tbsp cornstarch
1/2 cup soy sauce
3 tbsp brown sugar packed
5 cloves garlic minced
1 teaspoon ginger freshly grated
1/2 tsp ground black pepper
1/4 tsp kosher sea salt
dash red pepper
1/4 tsp chili paste
2 tbsp canola oil or vegetable oil
1/2 yellow onion divided, thinly sliced
2 small heads broccoli cut into florets

Instructions

Toss the sliced beef in cornstarch and set it aside.
In a small mixing bowl, whisk together the soy sauce, brown sugar, garlic, ginger, salt, pepper, and red pepper or chili paste (if desired). Set aside.
Place a large skillet over medium heat, and add a tablespoon of olive oil. Once the oil is hot, add the beef and cook until browned on all sides, remove from the pan and transfer to a plate.
Add the remaining oil to the pan. Add the onion and sauté for 1 minute. Then, add the broccoli florets and cook for 3 minutes. Return the beef to the pan, add the sauce, and cook for 2-3 minutes or until the beef is coated in a thick, sticky sauce and the broccoli is fully coated.
Serve immediately.

Notes

To STORE Beef and Broccoli, place in an airtight container in the refrigerator for up to 3-4 days. While it's possible to freeze it, the texture of the broccoli may change upon thawing.

For REHEATING, gently warm it in a skillet over medium heat until heated through, or use the microwave, stirring occasionally to ensure even heating. If frozen, thaw in the refrigerator overnight before reheating.

Nutrition