Beef and Broccoli
This Beef and Broccoli is an easy dinner recipe with plenty of savory sauce that is delicious with rice or noodles. The ingredients are simple, and the flavor is restaurant quality!
- A generous ¼ teaspoon each: garlic salt, onion powder, black pepper
- 1/8 teaspoon chili powder
- 3 Tablespoons cornstarch, + 3 tbsp. cold water
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup soy sauce, low sodium
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ tsp ground ginger
- ½ teaspoon toasted sesame oil
- 1 ¼ lb. strip steak, or flank steak or top sirloin
- 2 tablespoons peanut oil, can sub olive oil
- ¼ cup dry white wine, see notes
- 5 cups broccoli florets
- 3 cups cooked rice, for serving. See notes.
- 1 tablespoon Sesame Seeds, to garnish
Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
Combine remaining sauce ingredients in a medium bowl and set aside.
Measure out remaining ingredients prior to beginning.
Prepare the Steak
Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat and set it aside. Pro Tip: Consider frying the fat in the pan with the broccoli for even more flavor, then you can use kitchen tongs to remove and discard.
Slice the meat (against the grain) into thin strips, the meat will plump up more when cooked. (You can also pound larger slices flatter once they've been cut.) Pat it completely dry, sprinkle with meat seasoning, and toss to coat.
Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.
Make the Stir Fry
Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet over medium heat. Let the liquid simmer until reduced by half, about 3 minutes.
Add the broccoli and sauté for about 4 minutes. Add the sauce mixture and bring it to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the bubbling sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
Add the cooked steak back to the sauce and allow it to heat through. Serve with rice. See notes for instructions on how I cook rice.
- Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
- White Wine: Chardonnay and Pinto Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
- Ingredient Additions include onions, mushrooms, julienned carrots, water chestnuts, celery, kale, and more.
- To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
- While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all beef broth can be used.
- 7 oz. of stir fry noodles or thin spaghetti can be added to the sauce at the end instead of serving with rice if preferred.
- Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy Chow Mein noodles, and sliced almonds.
- Tip for cooking rice: Add chicken bouillon to the water for added flavor. Let it stand in the pot with the cover on for 10 minutes after simmering to let the rice release from the bottom.
My process for perfectly cooked rice:
- Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
- Add 1 cup of white long grain rice and let the liquid come back up to a boil.
Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
- Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
- This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
- Note that other varieties of rice may require different liquid measurements and/or cooking times.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
The Nutrition Information is per serving, there are 4 servings in this recipe, and the rice is included. Note that the nutritional information is an estimate and can vary based on brands used, etc.
Calories: 593kcal, Carbohydrates: 63g, Protein: 40g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 1216mg, Potassium: 960mg, Fiber: 4g, Sugar: 15g, Vitamin A: 742IU, Vitamin C: 103mg, Calcium: 118mg, Iron: 4mg