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Beef and Broccoli Recipe

Tender strips of flank steak stir-fried with crisp-tender broccoli in a savory-sweet sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 cups broccoli, chopped
  • 3 tablespoons cornstarch divided (2 tbsp for coating beef, 1 tbsp for sauce)
  • 3 tablespoons water divided (2 tbsp for coating, 1 tbsp for sauce)
  • 1 pound flank steak, cut into strips
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon sesame oil
  • 1/2 teaspoon fresh ginger, grated or minced
  • 2 tablespoons vegetable oil divided (1 tbsp for cooking beef, 1 tbsp for broccoli)
  • sesame seeds for sprinkling

Instructions

  • Bring a large pot of salted water to a boil. Add the chopped broccoli and cook 1–2 minutes until bright green and just tender, then transfer immediately to a bowl of ice water to stop cooking; drain and pat dry.
  • In a large bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water to form a thin slurry. Add the beef strips and toss to coat evenly; set aside.
  • In a separate bowl, whisk together the remaining 1 tablespoon cornstarch with 1 tablespoon water, then add soy sauce, rice vinegar, brown sugar, minced garlic, sesame oil, and grated ginger; set the sauce aside.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef in a single layer and cook until no longer pink, about 3–5 minutes, stirring or turning as needed. Remove the beef and set aside.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the drained broccoli and cook 1–2 minutes until heated through and slightly crisp.
  • Return the cooked beef to the skillet, pour in the prepared sauce, and bring to a simmer. Cook 1–2 minutes until the sauce thickens and coats the beef and broccoli.
  • Serve immediately over rice or noodles and sprinkle with sesame seeds.

Equipment

  • Large Pot
  • Large Bowl
  • Large Skillet or Wok
  • slotted spoon or tongs
  • bowl with ice water

Notes

  • To freeze, portion beef, sauce, and blanched broccoli into separate labeled bags.
  • Keep all three bags together in the freezer for up to 3–4 months.
  • Thaw in the refrigerator overnight before reheating.
  • Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Reheat in a microwave or warm in a skillet with a little oil until heated through.