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Beef and Broccoli

Beef and Broccoli

It’s like pulling teeth to get my husband to help me decide what’s for dinner, but one day last week he said was craving Beef and Broccoli and that sounds like a suggestion to me! The last time we ordered Chinese takeout the bill was $70 (!!!) so I decided to whip up my homemade version, and of course, I had to share it with you!

My recipe is loosely based on the video I watched of Tasty’s Easy Beef And Broccoli Recipe. I’m not sure how authentic it is, but it’s freaking delicious so I don’t really care. Tender flank steak and broccoli florets are simmered in a savory garlic and ginger sauce.

Beef and Broccoli Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Beef and Broccoli recipe:

  • Flank steak: Flank steak is my favorite cut of beef to use for these types of stir fry – and Pepper Steak! As long as it’s prepared correctly, it’s tender -but with the perfect amount of chew – and flavorful.
  • Broccoli florets: I purchase broccoli crowns at the grocery store, then chop those into florets. Bite-sized pieces. You can use stalks too if you like.
  • Garlic, ginger: Flavorings. Incredibly important, both of them, to the final Beef and Broccoli dish. If you don’t have fresh the powdered version will work fine.
  • Beef broth, soy sauce, toasted sesame oil: Liquids! These make up the majority of the savory garlic sauce the steak and broccoli swim in.
  • Brown sugar: Just a touch of either light or dark. Not enough to really sweeten the sauce, but offer some lift and depth alongside the garlic and ginger. If you’d prefer a sweeter sauce with your Beef and Broccoli you can increase the amount of sugar. White sugar will work fine.
  • Cornstarch, mirin: We use these to tenderize and marinate the flank steak after slicing, along with a bit of kosher salt and black pepper. If you’d like a thicker sauce at the end, you can combine two teaspoons of cornstarch with one teaspoon of cold water and stir that into the sauce before you return the flank steak to the pan.
  • Vegetable oil: For searing the steak.
  • Crushed red pepper flakes, Kosher salt, cracked black pepper: Our dry seasonings. Crushed red pepper flakes can be omitted if you’re sensitive to heat.
Beef and Broccoli

How to Make Beef and Broccoli

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Beef and Broccoli recipe:

  • Marinate the meat.  Add your sliced flank steak to a mixing bowl or other container. To it, add the mirin, cornstarch, and a pinch of both kosher salt and black pepper. Toss the steak, making sure the cornstarch and seasonings are evenly distributed throughout. Cover the bowl with plastic wrap or a lid and allow it to marinate at room temperature. 
  • Prep the broccoli (optional). For a more tender floret, steam your broccoli: you can either do this in the microwave but I like to do it in the same skillet I’ll cook the beef in: add the broccoli to the skillet along with a tablespoon of water. Cover with a lid, turn the heat to medium, and allow to cook until the water has evaporated and the broccoli is bright green. 
  • Sear the steak. Place a large skillet over medium-high heat and allow it to preheat for 2-3 minutes. After the pan has preheated add just enough oil to cover the surface of the pan, and begin adding the flank steak in a single layer, spaced slightly apart to ensure they sear and don’t just stream. Allow to cook undisturbed for 4 minutes, then flip and continue cooking for another minute. After a minute or so, remove from the pan and set the steak aside. Continue cooking the steak in batches, adding more oil between as needed. 
  • Make the Beef and Broccoli sauce. Once all the steak has been seared, add the beef broth and soy sauce to the frying pan. Stir in the garlic, ginger, and brown sugar. Bring the sauce to a simmer, then reduce the heat to medium. Let cook for 5 minutes, until just slightly thickened and reduced. Taste and add more Kosher salt if needed. 
  • Sauté and simmer the Beef and Broccoli. Add the seared flank steak back to the pan, along with the broccoli and red pepper flakes, and toss them together, getting everything nice and coated in the sauce. Cover with a lid and turn off the heat. Serve immediately. I like it over rice with sesame seeds as garnish. Dassit! 

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Beef and Broccoli

Beef and Broccoli


  • Author: María
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Flank steak. Broccoli florets. Savory garlic sauce. Mmmm. 


Ingredients

Scale
  • 1 lb flank steak, sliced into thin strips
  • 1 lb broccoli florets
  • 4 garlic cloves, minced into a paste
  • 1/2 C beef broth
  • 1/2 C soy sauce
  • 3 tbsp brown sugar, packed
  • 2 tbsp cornstarch
  • 2 tbsp toasted sesame oil
  • 2 tbsp vegetable oil
  • 1 1/2 tsp minced ginger
  • 1 tsp mirin
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp Kosher salt, to taste
  • 1/4 tsp cracked black pepper

Instructions

  1.  Add your sliced flank steak to a mixing bowl or other container. To it, add the mirin, cornstarch, and a pinch of both kosher salt and black pepper. Toss the steak, making sure the cornstarch and seasonings are evenly distributed throughout. Cover the bowl with plastic wrap or a lid and allow it to marinate at room temperature. 
  2. For a more tender floret, steam your broccoli: you can either do this in the microwave but I like to do it in the same skillet I’ll cook the beef in: add the broccoli to the skillet along with a tablespoon of water. Cover with a lid, turn the heat to medium, and allow to cook until the water has evaporated and the broccoli is bright green. 
  3. Place a large skillet over medium-high heat and allow it to preheat for 2-3 minutes. After the pan has preheated add just enough oil to cover the surface of the pan, and begin adding the flank steak in a single layer, spaced slightly apart to ensure they sear and don’t just stream. Allow to cook undisturbed for 4 minutes, then flip and continue cooking for another minute. After a minute or so, remove from the pan and set the steak aside. Continue cooking the steak in batches, adding more oil between as needed. 
  4. Once all the steak has been seared, add the beef broth and soy sauce to the frying pan. Stir in the toasted sesame oil, garlic, ginger, and brown sugar. Bring the sauce to a simmer, then reduce the heat to medium. Let cook for 5 minutes, until just slightly thickened and reduced. Taste and add more Kosher salt if needed. 
  5. Add the seared flank steak back to the pan, along with the broccoli and red pepper flakes, and toss them together, getting everything nice and coated in the sauce. Cover with a lid and turn off the heat. Serve immediately. I like it over rice with sesame seeds as garnish. Dassit! 

Notes

  • Check the post above the recipe for all my tips and advice. 
  • Prep Time: 10
  • Cook Time: 20
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