Beef and Broccoli Recipe
Tender slices of flank steak stir-fried with vibrant broccoli in a savory sauce is a dish that never fails to satisfy. This Beef and Broccoli Recipe strikes the perfect balance between rich flavors and fresh ingredients, making it a go-to for weeknight dinners or special occasions. With its quick cooking time and minimal prep, you’ll be able to whip up this classic in no time. Ready to dive into a deliciously satisfying meal? Let’s get started!
What Sets This Recipe Apart
This Beef and Broccoli Recipe stands out for its authentic flavors and wholesome ingredients. The blend of ground white pepper and ginger adds depth, while the low sodium soy sauce keeps it light. By using flank steak, you ensure tenderness and rich flavor in every bite. Plus, it’s customizable! Feel free to swap out ingredients based on your pantry or preferences. This recipe is not just another stir-fry; it’s a delightful combination of textures and tastes that brings a taste of the Asian kitchen right to your table.
What You’ll Need
- 1 pound flank steak, cut into thin strips
- 1/2 teaspoon ground white pepper
- 1/3 cup low sodium soy sauce, or gluten-free tamari
- 1/3 cup water
- 1 tablespoon brown sugar
- 5 cloves garlic, minced
- 1 one-inch piece fresh ginger, peeled and grated
- 1 tablespoon cornstarch, optional
- 1 tablespoon sesame oil
- 1/2 yellow onion, sliced
- 1 large head broccoli, cut into florets and blanched
- Cauliflower rice, or white rice, optional for serving
- 1 tablespoon toasted sesame seeds
- 3 scallions, sliced on the bias
Cook’s Kit
- Wok or large skillet: Ideal for high-heat cooking.
- Sharp knife: For cutting the flank steak thinly.
- Cutting board: A must for safe food prep.
- Measuring cups and spoons: For accurate ingredient amounts.
- Spatula: For stirring and flipping ingredients.
Beef and Broccoli Recipe: Step-by-Step Guide
Step 1: Prepare the Marinade
In a medium bowl, combine the low sodium soy sauce, water, ground white pepper, brown sugar, minced garlic, and grated ginger. Mix well until the brown sugar is dissolved. This will be the marinade for your beef.
Step 2: Marinate the Beef
Add the thinly sliced flank steak to the marinade. Let it sit for about 15-30 minutes at room temperature. This allows the flavors to penetrate the meat, ensuring every bite is packed with taste.
Step 3: Blanch the Broccoli
While the beef is marinating, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they are bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 4: Make the Sauce (Optional Cornstarch Step)
If you prefer a thicker sauce, mix the tablespoon of cornstarch with a little water in a small bowl until smooth. Set this aside; you’ll add it later.
Step 5: Stir-Fry the Beef
Heat the sesame oil in a wok or large skillet over high heat. Once hot, add the marinated beef in a single layer. Cook for 2-3 minutes until browned, stirring occasionally to ensure even cooking.
Step 6: Add the Onion
Add the sliced yellow onion to the beef. Stir-fry for another 2 minutes until the onion begins to soften.
Step 7: Combine with Broccoli
Add the blanched broccoli to the wok and stir everything together. Pour in the marinade and bring it to a simmer. If using cornstarch, add it now and stir to combine until the sauce thickens, about 2 minutes.
Step 8: Serve
Remove the wok from heat. Serve the beef and broccoli over cauliflower rice or white rice. Garnish with toasted sesame seeds and sliced scallions for an extra touch of flavor and crunch.
Allergy-Friendly Substitutes
- Gluten-free tamari can be used instead of soy sauce for a gluten-free option.
- Replace sesame oil with olive oil if you have a sesame allergy.
- For a low-sodium option, ensure you use a low-sodium soy sauce or tamari.
- Omit the brown sugar or use coconut sugar for a healthier alternative.
Mistakes That Ruin Beef and Broccoli Recipe
- Overcooking the beef: Flank steak cooks quickly; watch it to avoid toughness.
- Skipping the marinade: This step is crucial for flavor; don’t rush it.
- Neglecting to blanch the broccoli: This helps maintain a bright color and crisp texture.
- Using too much sauce: A little goes a long way; you want to coat, not drown, the beef and broccoli.
Leftovers & Meal Prep
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. This dish also makes fantastic meal prep; simply double the recipe and portion it out for quick lunches or dinners throughout the week. Pair it with cauliflower or white rice for a balanced meal.
Popular Questions
Can I use a different cut of beef?
Yes! While flank steak is ideal for this recipe, you can substitute it with sirloin or ribeye. Just be sure to slice it thinly for the best results.
Is this recipe suitable for freezing?
Yes, you can freeze the cooked beef and broccoli for up to 2 months. Just ensure it’s in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
What can I serve with Beef and Broccoli?
This dish pairs well with cauliflower rice, white rice, or even quinoa for a nutritious option. You can also enjoy it on its own for a low-carb meal.
How spicy is this dish?
This Beef and Broccoli Recipe is not spicy, but you can easily add heat by incorporating red pepper flakes or fresh chili peppers if you prefer a kick!
Because You Liked This
Wrap-Up
The Beef and Broccoli Recipe is a timeless favorite that is sure to impress. With its rich flavors and quick preparation, it’s a fantastic choice for busy weeknights or leisurely weekends. This dish not only delivers on taste but also allows you to enjoy the freshness of homemade cooking. So, roll up your sleeves, grab your ingredients, and get ready to savor every bite of this scrumptious stir-fry. You’ll find that it’s not just a meal; it’s an experience that brings comfort and satisfaction with every forkful. Enjoy!
Beef and Broccoli Recipe
Ingredients
Equipment
Method
- In a medium bowl, combine the low sodium soy sauce, water, ground white pepper, brown sugar, minced garlic, and grated ginger. Mix well until the brown sugar is dissolved. This will be the marinade for your beef.
- Add the thinly sliced flank steak to the marinade. Let it sit for about 15-30 minutes at room temperature.
- While the beef is marinating, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they are bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
- If you prefer a thicker sauce, mix the tablespoon of cornstarch with a little water in a small bowl until smooth. Set this aside; you’ll add it later.
- Heat the sesame oil in a wok or large skillet over high heat. Once hot, add the marinated beef in a single layer. Cook for 2-3 minutes until browned.
- Add the sliced yellow onion to the beef. Stir-fry for another 2 minutes until the onion begins to soften.
- Add the blanched broccoli to the wok and stir everything together. Pour in the marinade and bring it to a simmer. If using cornstarch, add it now and stir to combine until the sauce thickens, about 2 minutes.
- Remove the wok from heat. Serve the beef and broccoli over cauliflower rice or white rice. Garnish with toasted sesame seeds and sliced scallions.
Notes
- For a gluten-free option, use gluten-free tamari instead of soy sauce.
- Make sure to slice the flank steak thinly for the best texture.
- Store leftovers in an airtight container for up to 3 days.
