Beef and broccoli is one of our new favorite inspired-by-takeout dinner recipes. Savory beef and broccoli coated in a thick and delicious sauce with a touch of sweetness and spice. Served over jasmine rice for a complete meal.
The best part is this beef and broccoli recipe is much healthier than your takeout alternative and also really easy to make. And no, healthier does not mean we’re sacrificing an ounce of flavor here—it’s that good.
The sauce is a delicious thickened sweet and savory sauce made with soy sauce, garlic, ginger, sriracha, brown sugar, and sesame oil. It’s responsible for the entire dishes’ flavor and brings everything together. You could say it’s the most important part of the recipe.
I use corn starch as an additional thickening agent along with the brown sugar. It’s important not to skip this or your sauce will be too watery. Fresh ginger is always better than ground ginger but either will suffice.
Cutting Flank/Skirt Steak
Flank steak can be an incredibly tender and delicious cut of beef if properly prepared. It’s all in how you slice it. Find the natural grain (muscle fibers) that runs through the steak. It should be really easy to spot. Cut against the grain into long thin strips. From here we can chop into bite-sized pieces.
This allows the beef to effortlessly pull apart. If you slice with the muscle fibers it will be very hard to bite (science).
Steaming the Broccoli
The broccoli is prepared on the stove top in a skillet for about 5 minutes to tenderize. You don’t want raw broccoli by any standards however a little snap is just what the doctor ordered. I like to cook the broccoli with a little water to help steam and prevent charring/burning. If you have a cover for your skillet or pan, it will speed the process up further however it’s not necessary.
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Easy beef and broccoli bowls made with flank steak and broccoli. Stir-fried in a simple and delicious homemade sauce and served over white rice.
- 1 pound flank or skirt steak, thinly sliced against grain
- 4 cups small broccoli florets (about 1 head
- 1 1/2 cups jasmine or white rice
- 1 chopped green onion
- 1–2 tablespoons canola/vegetable
- 1 tablespoon sesame seeds for garnish
- ground pepper, to taste
- 1/2 cup warm/hot water
- 1/4 cup low sodium soy sauce
- 3 tablespoons packed light brown sugar
- 2 garlic cloves, minced
- Rounded tablespoon corn starch
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha
- 1/2 teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
- Combine all sauce ingredients in a small bowl starting with the water and sugar first. Whisk to combine. Set aside. Sauce can be made ahead and stored in the fridge.
- Thinly slice flank steak into 1/4 inch thick strips against the grain. This part is very important for tenderness. Cut strips into 2-inch bite-sized pieces.
- Cook rice according to the directions on the package.
- Meanwhile, bring skillet to medium heat. Add 1/2 cup water and broccoli. Cook broccoli, tossing occasionally until just starting to tenderize, about 5 minutes. The water helps steam the broccoli and prevents burning. If the water evaporates, add a splash more. Broccoli should not be raw but still a little snappy.
- Transfer broccoli to a bowl and add oil to the skillet. Add steak in a single layer and season liberally with pepper. Cook for about 1-2 minutes per side or until no longer pink.
- Add sauce to the skillet and bring to a simmer. As soon as it bubbles, reduce heat to low and let thicken, about 1-2 minutes. Add broccoli and toss with the steak until everything is coated. if sauce gets too thick add a little warm water. Top with green onion and sesame seeds. Serve over white rice.
Look for the natural graining in flank steak and cut against the grain. If you cut with the grain, flank steak will be very tough to chew through.
- Serving Size: 1 1/2 cups with rice
- Calories: 614
- Sugar: 8.5g
- Sodium: 701mg
- Fat: 17.8mg
- Saturated Fat: 4.8g
- Carbohydrates: 72g
- Fiber: 5.9g
- Protein: 40.1g
- Cholesterol: 62mg
Keywords: Beef and broccoli bowl