Crazy Good Beef And Broccoli

Updated Apr 21, 2021Published Feb 13, 2017 By Julia 415 CommentsThis post may contain affiliate links.

Summary:

It's easy to see why this one-pan beef stir fry is one of the most popular recipes on this site, with ultra tender beef strips and juicy bites of broccoli. A sweet-and-savory sauce bumps up the flavors a notch, and it's perfect served with white rice. Looking for a low carb version? Check out Low Carb Beef and Broccoli Recipe.

4.8 from 212 votes

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Prep: 15 minutes mins

Cook: 20 minutes mins

Yield: 2 servings

INGREDIENTS

▢ 1 pound flank steak, sliced into 1/4 inch thick strips (Note 1)
▢ 3 cups small broccoli florets (Note 2)
▢ 1/2 cup beef broth
▢ 5 cloves garlic, minced
▢ 2 tablespoons corn starch
▢ 1 tablespoon cooking oil

Sauce:

▢ 1/2 cup low-sodium soy sauce (Note 3)
▢ 1/4 cup brown sugar (Note 4)
▢ 2 teaspoons corn starch

INSTRUCTIONS

Brown Beef: Toss sliced beef in large bowl with corn starch until well-coated; set aside. Heat oil in pan over medium heat for a few minutes or until hot. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer beef to plate.
Cook Broccoli: Add broccoli florets and garlic to now-empty pan, and stir. Add beef broth. Stirring occasionally, simmer until broccoli is tender, about 10 minutes. Meanwhile, proceed to next step to prepare sauce.
Make Sauce: While waiting for broccoli to cook, stir together all sauce ingredients in bowl until well-mixed.
Finish & Serve: Once broccoli is tender, return beef to pan and pour sauce on top. Stir until everything is coated with sauce. Simmer for about 5 minutes to thicken sauce a bit. Serve (Note 5).

NUTRITION

Makes 2 Servings

Amount Per Serving:

Calories 630 (25% from fat)
Total Fat 18g	27%
Saturated Fat 5g	23%
Cholesterol 175mg	58%
Sodium 2620mg	109%
Net Carb 38g
Total Carb 42g	14%
Dietary Fiber 4g	17%
Sugars 20.5g
Protein 79g

Vitamin A 18% · Vitamin C 206% · Calcium 15% · Iron 49%

PHOTOS

NOTES & TIPS

(1) Beef.Use flank steak, thinly sliced to 1/4-inch thickness or thinner. The thinner the beef, the more tender it will be, and the less time it will take to sear on the stovetop. Slice against the grain by identifying long muscle fibers and slicing perpendicular to them, which means less work for your teeth and more tender beef.

(2) Broccoli. You can cut florets from a head of broccoli, or you can buy a bag of pre-cut raw florets located in the refrigerated produce section of many U.S. grocery stores. I recommend cutting the florets into smaller pieces (no larger than 2 inches) so that they cook quickly. I use fresh florets, but frozen should be fine — you may need to cook them longer to simmer off excess liquid.

(3) Soy Sauce. I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty. “Light soy sauce” refers to color and is not the same as “low sodium soy sauce.” If you follow a paleo, whole30, or gluten-free diet, substitute with coconut aminos.

(4) Brown Sugar. This can be replaced by sugar substitutes; for example, see Low Carb Beef and Broccoli.

(5) Serving / Leftovers. Serve beef and broccoli over cooked white rice, alongside a refreshing appetizer like Asian cucumber salad. There’s a fair amount of sauce that comes with the recipe, so you’ll want some rice to help sop it up. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, and reheated using the microwave.

(6) Instant Pot Version.If you prefer using your pressure cooker, check outInstant Pot Beef and Broccoli, which is a similar recipe that uses boneless beef chuck instead of flank steak.

(7) Beef Tenderizing Tips. This recipe follows the tips summarized in this post on how to cook tender stir fry beef. It’s a useful read if you’ve ever wondered how Chinese restaurants make their beef so tender.

Meatballs With Creamy Marinara Sauce

Slow Cooker Barbacoa Beef

Asian Sloppy Joes

Instant Pot Beef And Broccoli

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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Fatima

I made a lot of changes. I still love the recipe but felt it lacked a lot. I added carrots, onion, and fresh sliced garlic in addition to broccoli. I used some butter and double the amount of beef broth. Instead of using a lot of soy sauce, I used 1/2 cup of liquid amino instead of soy sauce and doubled the amount of brown sugar.
When I do this recipe again I will put onion and garlic in with the steak instead of waiting.
All in all, I like the basis of the recipe.

Vote Up26Vote Down Reply

4 years ago

Ellyn

can you post the recipe you made?

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2 years ago

Katie

Thought this recipe was delish as is. Asian beef and broccoli doesn’t typically have butter in it. And this recipe called for 5 cloves of garlic. I didn’t see a need to add more. I will try to the liquid aminos next time though.

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1 year ago

June Allman

Was very good. Make sure to use low sodium soy sauce. I would also recommend not cooking broccoli the entire 10 minutes. It was too soft and we like a bite to ours.

Vote Up9Vote Down Reply