Beef and Broccoli

This popular meal features buttery soft steak and tender-crisp broccoli in a satiny, Asian-style sauce. The steak is perfectly tender, the broccoli is fresh and vibrant, and both are shimmering in a garlicky sweet and sour sauce.

Course Main Course

Cuisine Asian

Diet Gluten Free, Dairy Free Diet

Keyword beef, beef and broccoli, broccoli

Prep Time 15

Cook Time 5

Marinating Time 30

Servings

Calories 377kcal

Author Robin Miller

Ingredients

For the marinade

1 tablespoon cornstarch
1 tablespoon neutral oil such as vegetable oil or canola oil
1 tablespoon soy sauce or tamari, or liquid aminos of choice
1/4 teaspoon baking soda
1 pound flank steak sliced across the grain into very thin, bite-size strips

For the stir fry sauce

1/2 cup beef broth or water
4 tablespoons soy sauce or tamari, or liquid aminos of choice
3 tablespoons light brown sugar
2 tablespoons Shaoxing wine or more broth/water
1 1/2 tablespoons cornstarch
1 tablespoon sesame oil
1 teaspoon minced or grated fresh ginger
2-3 cloves garlic minced or grated

For the stir fry

6 cups fresh broccoli florets from about 2 heads of broccoli, or 4 broccoli crowns
1 tablespoon olive oil
Salt and freshly ground black pepper

For serving

1 teaspoon toasted sesame seeds optional
Chopped green onions for serving optional
Cooked rice or Asian noodles

Instructions

To make the marinade, in a large bowl, whisk together the cornstarch, tablespoon of oil, soy sauce, and baking soda. Add the steak and toss to coat.
Marinate for at least 10 minutes, and up to 30 minutes. There’s no need to refrigerate the steak.
To make the stir fry sauce, in a small bowl, whisk together the broth (or water), soy sauce, brown sugar, Shaoxing wine (or more broth), cornstarch, sesame oil, ginger, and garlic. Set aside.
Blanch the broccoli in a large pot of boiling water for 1 minute. Drain and set aside. Alternatively, you can sauté the broccoli in 1 tablespoon of olive oil for 5 to 7 minutes, until crisp-tender. Set aside.
Heat the olive oil in a large skillet over high heat. Working in batches to prevent crowding the pan, add the beef, in a single layer, and cook for 1 to 2 minutes per side, until browned and almost cooked through (test a piece if you’re unsure).
If you’re working in batches, transfer the steak to a plate and return all steak to the pan once cooked. Whisk the stir fry sauce again to make sure the cornstarch isn’t stuck to the bottom of the bowl, then add the sauce to the pan.
Reduce the heat to medium-low and simmer for 2 to 3 minutes, until the sauce thickens. Fold in the broccoli and cook for 1 minute to heat through. If desired, add 1 to 2 tablespoons of water to thin the sauce.
Season to taste with salt and pepper.
Garnish with toasted sesame seeds and top with green onions (if using). Serve over rice or Asian noodles if desired.

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