Beef and Broccoli

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Quick and easy Beef and Broccoli made in one pan with tender beef, fresh broccoli, and a rich garlic sauce. Ready in under 30 minutes for a simple weeknight dinner.

Course Main Dishes

Cuisine Asian

Keyword beef, broccoli

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 357kcal

Author Stacie Vaughan

Ingredients

1 lb flank or sirloin steak thinly sliced against the grain
5 tbsp soy sauce divided
3 tbsp cornstarch divided
2 tbsp vegetable oil divided
4 cups broccoli florets
3 cloves garlic minced
1 tsp fresh ginger grated
½ cup beef broth
¼ cup hoisin sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
sesame seeds and sliced green onions for garnish, optional

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Instructions

In a bowl, combine sliced beef, 3 tbsp soy sauce, and 2 tbsp cornstarch. Toss well and let sit for 10 minutes while you prep the other ingredients.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 3 to 4 minutes until bright green and crisp-tender. Remove from the skillet and set aside.
Add the remaining 1 tbsp of oil to the skillet. Stir-fry beef in a single layer for 3 to 4 minutes, until just browned. Remove from the skillet and set aside.
In the same skillet, add garlic and ginger and cook for 30 seconds. Stir in beef broth, hoisin sauce, remaining 2 tbsp soy sauce, brown sugar, rice vinegar, sesame oil, and 1 tbsp cornstarch mixed with 2 tbsp water. Cook, stirring, until the sauce thickens, about 2 minutes.
Return the beef and broccoli to the skillet. Toss everything together until coated in the sauce and heated through.
Garnish with sesame seeds and green onions. Serve hot over steamed rice or noodles.

Notes

Add carrots, bell peppers, or snap peas for extra veggies.
Make it spicy with a pinch of red pepper flakes or a drizzle of sriracha.
Leftovers keep in the fridge for up to 3 days. Reheat quickly in a skillet.

Nutrition