Beef and Broccoli

A make your own takeout classic, this Beef and Broccoli Recipe is easy, fast, and full of flavor. Dinner can be on the table in 30 minutes, just one reason it is so much better than takeout!

Course Main Dish

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 312kcal

Author Deborah Harroun

Ingredients

1 tablespoon vegetable oil or oil of your choice, divided
1 lb flank steak
1/4 cup light brown sugar
1/3 cup low sodium soy sauce
1 cup beef broth
3 cloves minced garlic
1 tablespoon grated ginger
4 cups fresh broccoli florets
2 tablespoons cornstarch
2 tablespoons water
Toasted sesame seeds optional
Cooked rice for serving

Instructions

Slice the steak thinly against the grain into thin strips.
Heat a large skillet over high heat and add 1/2 tablespoon of the oil. When hot, add enough of the steak to ensure that it is in a single layer. Let the steak cook until browned on one side, then flip and cook the second side until browned. This should only take about 1-2 minutes per side. Remove from the pan and continue to cook in batches until all of the steak is browned.
Combine the brown sugar, soy sauce, and beef broth. Set aside.
In the same pan, add the remaining 1/2 tablespoon of oil. Add the garlic and ginger and cook until fragrant, about 30 seconds. Pour in the soy sauce mixture.
Stir to combine, then stir in the broccoli. Cook for 2-3 minutes.
In a small bowl, whisk together the cornstarch and the water. Add this to the pan, bring the mixture to a boil, and cook until the sauce has thickened.
Add the steak back to the pan and cook just until warmed through.
Serve over rice and sprinkle with toasted sesame seeds, if desired.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline. Nutrition does not include rice or sesame seeds for serving.

Nutrition