Beef and Broccoli Recipe

5 from 2 votes

Easy beef and broccoli bowl made with flank steak and broccoli. Stir-fried in a simple and delicious homemade sauce and served over white rice.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Asian

Servings:

Author: Shawn Williams

Ingredients

1 pound flank, skirt, or ribeye steak thinly sliced against the grain
1 pound small broccoli florets about 1 head
1 chopped green onion
1-2 tablespoons canola/vegetable
1 tablespoon sesame seeds for garnish
Salt and pepper to taste

Beef and broccoli sauce

1/2 cup beef stock or broth
1/3 cup soy sauce
2 tablespoons dark brown sugar packed
2 garlic cloves grated
2 tablespoons corn starch
1 tablespoon sesame oil
1 teaspoon freshly grated ginger or 1 teaspoon ground ginger
1/2 teaspoon sriracha
1 fresno pepper (optional) Seeds removed, thin sliced

Instructions

In a small bowl, combine sugar and warm broth. Whisk to dissolve. Add remaining ingredients and stir. Set aside. The sauce can be made ahead and stored in the fridge.
Thinly slice the steak into 1/4-inch thick strips. If using flank steak, be sure to slice against the grain for maximum tenderness. Break the broccoli into small florets. Bite-sized pieces work best.
Meanwhile, bring the skillet to medium heat. Add 1/2 cup water and broccoli. Cook broccoli, tossing occasionally until just starting to tenderize, about 5-7 minutes. This works best in a covered pan to steam. If the water evaporates, add a splash more. Broccoli should be bright green and tender 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 salt and pepper. Cook for about 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 the heat to low and let thicken for about 1-2 minutes. Return the broccoli to the pan and toss with the steak until everything is evenly coated. If sauce gets too thick add a little warm water or splash of stock. Top with green onion and sesame seeds. Serve over white rice or with fried rice.

Notes

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.

This recipe can be made with virtually any cut of beef. There's no harm in using sirloin, NY strip, or ribeye. This is a great recipe to use up leftover steak in the fridge!

Nutrition