Savor a harmonious blend of flavors with this delicious dish for Beef and Broccoli! Crisp, colorful broccoli florets combine with perfectly grilled beef pieces to produce a flavorful, nutritious combination.
This beef and broccoli recipe captures the spirit of Asian-inspired cooking by combining tender beef slices marinated in a delicious combination of savory sauces and spices. The main attraction, freshly picked broccoli, gives each bite a delightful crunch and bursts of green goodness. This dish is sure to captivate your taste senses and become a treasured favorite in your recipe collection, whether it’s served for a formal gathering or a casual weeknight dinner.
Overview: How to make beef and broccoli?
It’s a joy to prepare beef and broccoli! I begin by slicing the beef thinly and allowing it to absorb a marinade made of soy sauce, ginger, garlic, and a little sugar. To preserve the broccoli crisp and green, I blanch it fast. After the marinated beef has turned a gorgeous caramel, it’s time to stir-fry it and add the broccoli to soak up all of those delicious flavors. Presenting this fragrant dish on the plate is akin to crafting a handcrafted masterpiece.”
The versatility of this dish is what I adore most about it. I adjust the sweetness of the sauce, sometimes adding sesame seeds or chili flakes, or adding some bell peppers or mushrooms for more flavor. This tasty recipe is a quick introduction to handmade Asian-inspired cooking that can be tailored to my own preferences.
Best Beef Cut for Broccoli
Cuts like flank steak, sirloin, or skirt steak are great with beef and broccoli. When cut thinly against the grain, these slices have a rich flavor and are delicate. They are ideal for this meal because the thin slices guarantee that they cook fast and stay soft during the stir-frying process. They also absorb the flavors of the marinade quite well, which improves the dish’s overall flavor.
My preference for beef with broccoli is usually flank steak. It cuts into delicate, tiny pieces with ease, and its marbling imparts a deep flavor. However, alternative choices also exist. For those on a tight budget, sirloin is a great option as well; look for a piece that has some fat to add flavor. Skirt steak works similarly.
Tips for Tender Beef
- Choose the Right Cut: opt for cuts known for tenderness, like ribeye, sirloin, or tenderloin.
- Slice Against the Grain: When cutting the beef, slice against the grain to shorten the muscle fibers, making it easier to chew.
- Marinate: Use a marinade with acidic components like citrus juices, vinegar, or tenderizing agents like pineapple or papaya to break down proteins and tenderize the meat.
- Don’t Overcook: Cook beef quickly at high heat to retain its tenderness. Overcooking can make even the best cuts tough.
- Resting Time: Allow the cooked beef to rest for a few minutes before slicing. This helps retain its juices and tenderness.
- Cutting Technique: When serving, cut the beef across the grain to shorten the muscle fibers further, ensuring a tender bite every time.
Here are some pointers to ensure your beef turns out tender:
Best Beef and Broccoli Recipe
- Cutting Board and Knife
- Mixing Bowls
- Stir Fry Pan
- Spatula and Tongs
- Stirring Spoon or Ladle
- Measuring Spoons and Cups
- 1 pound flank steak thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons rice wine or dry sherry
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
BEEF AND BROCCOLI SAUCE
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 cup beef broth
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Marinated beef slices
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- Cooked rice or noodles optional, for serving
- In a bowl, combine soy sauce, rice wine or sherry, minced garlic, grated ginger, and cornstarch.
- Add the thinly sliced flank steak to the marinade and toss to coat evenly.
- Let the beef marinate for at least 30 minutes to allow the flavors to infuse.
BEEF AND BROCCOLI SAUCE
- In a bowl, mix soy sauce, oyster sauce, brown sugar, sesame oil, and beef broth.
- Dissolve cornstarch in water and add it to the sauce mixture, stirring well to combine.
- This sauce will be used during cooking.
- Heat a tablespoon of vegetable oil in a pan or wok over medium-high heat.
- Add minced garlic and stir briefly until aromatic, about 30 seconds.
- Add the marinated beef slices and stir-fry until they’re browned and cooked through. Remove the beef from the pan and set it aside.
- In the same pan, add another tablespoon of oil if needed and stir-fry the broccoli florets for 2-3 minutes until they turn bright green and slightly tender.
- Return the cooked beef to the pan with the broccoli.
- Pour in the prepared sauce mixture, stirring continuously until the sauce thickens and coats the beef and broccoli evenly, for about 2-3 minutes.
- Serve the Beef and Broccoli over rice or noodles if desired, and enjoy your homemade dish!
- Blanching broccoli briefly, about 30 seconds, before adding it to stir-fries like this dish, softens the vegetable, maintains its vibrant color, and prevents an overwhelming broccoli taste.
- If your sauce thickens up more than you want, simply add a splash of water.
- If it’s not thickening up, the skillet probably isn’t hot enough to activate the cornstarch.
- This recipe uses low-sodium soy sauce but is still fairly salty. Be sure to taste it before adding any extra salt.
NUTRITIONAL FACTS (PER SERVING)
|Amount per Serving
Beef & Broccoli Sides
Substitutions and Variations in Beef and Broccoli recipe
- Try ground beef, cut chicken breast, prawns, pork tenderloin or cubed tofu as an alternative to flank steak.
- You are welcome to include more vegetables, such as baby corn, bell peppers, bok choy, mushrooms, and snow peas.
- For some spice, you might add sriracha or chili oil. For texture, you can add cashews, sesame seeds, or almonds.
- You can use tenderloin or sirloin for the flank steak if you’d like.
- If you are using frozen broccoli, you may need to cook it for a shorter period of time because it is already partially cooked. Therefore, I would thaw it prior.
Leftovers and Storage
- Broccoli and beef can be refrigerated in an airtight container for 3–4 days. I prefer to keep it apart and prepare fresh noodles or rice at a later time.
- For optimal results, reheat in a covered saucepan over the stove; however, a microwave will also function. Should the sauce get a little too thick, you might need to add a little extra water.
- Remaining portions can be frozen for several months, but be aware that the broccoli will soften with time.
Frequently Asked Questions (FAQs)
How many calories in beef and broccoli?
A: Beef and Broccoli usually ranges from 250 to 400 calories per serving.
How many carbs in beef and broccoli?
A: Beef and Broccoli usually contains about 10-15 grams of carbs per cup.
What kind of beef for beef and broccoli?
A: Choose tender cuts like flank steak, skirt steak, or sirloin for Beef and Broccoli.
Should I cut the steak before or after cooking?
A: It’s best to slice the steak before cooking for Beef and Broccoli. Cutting the steak into thin slices, ideally against the grain, before cooking allows it to cook quickly and evenly in the stir-fry, resulting in tender, bite-sized pieces that absorb the flavors of the dish.
Should I marinate the meat?
A: Marinating the meat for Beef and Broccoli can enhance its flavor and tenderness. A brief marinade with soy sauce, garlic, ginger, and perhaps a touch of sweetness can infuse the beef with delicious flavors and help tenderize it. Aim for a marinating time of around 15-20 minutes for the best results, but even a shorter time will still add some flavor to the beef.
Should I thaw frozen broccoli before using it?
No, there’s no need. Simply put the frozen broccoli into the crock pot after adding the cornstarch mixture and let it heat up for around 30 minutes.