Easy Beef and Broccoli

This Easy Beef and Broccoli is all made in one skillet, is so full of flavor, and is on the table in less than thirty minutes. Crisp stir-fried broccoli florets are paired with tender cuts of beef in a tasty salty-sweet Asian sauce. It is so much better than takeout, so save yourself some time and money, be prepared to have your taste buds tantalized.

We love this super simple Beef and Broccoli Skillet.  Rarely is a recipe so simple and yet so delicious.  You can serve it over rice or any Chinese noodles.  This recipe is full of good wholesome ingredients, so you can feel really good about feeding this to your family.

How do you make Beef and Broccoli?

First, in a medium bowl, whisk together the light soy sauce, beef broth, brown sugar, sesame oil, cornstarch, garlic, and ginger. Set that aside while you cook the beef and broccoli. Now heat a little vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer cooking just until browned on both sides, working in batches. Once all the meat is browned, move it to a plate, cover it, and keep it warm.

Now add a little more canola oil to the same skillet over medium heat.  Add the broccoli to the pan and cook for 1 minute, then add a couple of tablespoons of water and cover the pan. Steam the broccoli for 1-2 minutes or until crisp tender. Remove the broccoli to a plate and cover it to keep it warm.

Grab the sauce mixture that you set aside and whisk it one more time.  Now pour it into the skillet and simmer for 3-4 minutes to thicken the sauce. Finally, add the beef and broccoli back to the pan, toss to coat, and warm for 1-2 minutes.  Serve over rice or Chinese noodles.

Helpful Recipe Tips

• Use a good cut of beef like petite shoulder, tenderloin, sirloin, flank steak, skirt steak, or rib-eye.
• When cutting the steak, always slice against the grain, not parallel with it.  Cut into thin slices about 1/8-1/4 inch thick.
• You can make this with boneless skinless chicken breasts but swap out the beef broth for chicken broth. 
• The sauce was double for this picture as my husband loves to smother his rice in the sauce. Please keep in mind that it will almost double the sodium content.
• This recipe moves very quickly, so have everything you need in close proximity, and for goodness sake, put the dog outside.
• Work in small batches when cooking the beef, browning in a single layer.
• If you like your stir-fry dishes with some heat, add 1/2 -1 teaspoon sriracha or red pepper flakes.
• Do not overcook your broccoli.  It is the best crisp-tender.
• Other vegetables to add are snap peas, carrots, mushrooms, bell peppers, and snow peas. 
• This dish is best served promptly, so prepare ahead of time with your rice or noodles.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

What to Serve with Beef and Broccoli

• Starch – brown or white rice, ramen noodles, udon noodles, cauliflower rice, or glass noodles
• Appetizers – egg rolls, crab rangoon, gyoza, or potstickers
• Soup – egg drop soup, wonton soup, or hot and sour soup

So if you love easy wholesome recipes that taste out of this world good, then this is your lucky day!! I hope you love this recipe as much as my hubby and I do.

More Stir Fry Recipes

Easy Beef and Broccoli Recipe

A delicious and easy one-skillet beef and broccoli stir fry recipe made with a delectable sweet and salty garlic ginger sauce.

4.97 from 30 votes

Print Pin Rate

Course: main meal beef

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 345kcal

Author: Beth Pierce

Ingredients

• Stir Fry Sauce
• ¼ cup low sodium soy sauce
• ½ cup low sodium beef broth
• 3 tablespoons brown sugar
• 2 teaspoon sesame oil
• 1 ½ tablespoons cornstarch
• 2 cloves garlic minced
• 1 tablespoon grated fresh ginger or ginger paste
• Beef and Broccoli
• 1 lb flank steak skirt steak, or sirloin steak very thinly sliced (see notes)
• 2 tablespoons vegetable oil
• 1 large crown broccoli cut into bite-size florets
• 2 tablespoons water

Instructions

• In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, cornstarch, garlic, and ginger. Set it aside while you cook the beef and broccoli.
• Heat 1 tablespoons vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer cooking just until browned on both sides, working in batches. Add more oil if needed. Once all the meat is browned, move it to a plate, cover it, and keep it warm.
• If needed add more canola oil to the same skillet over medium heat.  Add the broccoli to the pan and cook for 1 minute, Stirring frequently. Add 2 tablespoons of water and cover the pan. Steam the broccoli for 1-2 minutes or until crisp tender. Remove the broccoli to a plate and cover it to keep it warm.
• Grab the sauce that you set aside and whisk it one more time.  Pour it into the skillet and simmer for 3-4 minutes to thicken the sauce. Add the beef and broccoli back to the pan, toss to coat, and warm for 1-2 minutes.  Serve over rice or Chinese noodles.

Notes

• Use a good cut of beef like petite shoulder, tenderloin, sirloin, flank steak, skirt steak, or rib-eye.
• When cutting the steak, always slice against the grain, not parallel with it.  Cut into thin slices about 1/8-1/4 inch thick.
• The sauce was double for this picture as my husband loves to smother his rice in the sauce. Please keep in mind that it will almost double the sodium content.
• This recipe moves very quickly, so have everything you need in close proximity, and for goodness sake, put the dog outside.
• Work in small batches when cooking the beef, browning in a single layer.
• If you like your stir-fry dishes with some heat, add 1/2 -1 teaspoon sriracha.
• Do not overcook your broccoli.  It is the best crisp-tender.
• Other vegetables to add are mushrooms, bell peppers, and snow peas. 
• This dish is best served promptly, so prepare ahead of time with your rice or noodles.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition

Calories: 345kcal | Carbohydrates: 23g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 743mg | Potassium: 1008mg | Fiber: 4g | Sugar: 11g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 111mg | Iron: 3mg

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