Easy Beef and Broccoli
This easy beef and broccoli is made in just 15 minutes start to finish. It's quicker, cheaper, healthier, and so much tastier than take-out
Ingredients
- ⅔ cup reduced sodium soy sauce
- ½ cup chicken stock
- ¼ cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
Equipment
Instructions
- In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
- Heat olive oil in a large cast iron skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
- Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
- Serve immediately.
Notes
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear of the steak.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Slice against the grain. This will shorten muscle fibers, leaving you with more tender (less chewy) pieces of meat.
- Avoid frozen broccoli. Frozen broccoli will release too much water, resulting in mushy broccoli.
- Add the broccoli at the very end. To avoid soft, mushy broccoli, stir in the broccoli during the end of cooking time to maintain its crisp-tender texture. Bigger-sized broccoli florets will take longer to cook through.
- Serve with your favorite grains. White rice, brown rice, quinoa or farro are all great options. Want cauliflower fried rice? We have a recipe for that here.
- Freeze as needed. Beef and broccoli is freezer-friendly! Label, date and freeze up to 2 months, thawing overnight and gently reheating on the stovetop.