Beef and Broccoli Recipe

5 from 9 votes

Sizzle up your kitchen and ditch the takeout menu with Beef and Broccoli. Easy to cook, bursting with flavor, ready in 30 minutes, faster than ordering takeout – it's a win-win!

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. Then, remove it from the pan and transfer it 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