Be sure to try my Beef Fried Rice and Chicken Lo Mein recipes next!
Beef and Broccoli
Nothing beats an easy and satisfying beef recipe! This Beef and Broccoli is easy to make with staple ingredients that you’re likely to already have at home. There is plenty of savory sauce in this recipe which is perfect to serve with rice or noodles for a complete meal that your family will ask for on repeat!
The Best Sauce
This savory stir fry sauce is the best you’ll ever try! The base of the sauce is a combination of beef broth with a hint of chicken broth, which adds depth of flavor. Soy sauce adds umami, and a combination of brown sugar and honey adds a subtle, sweet offset to the savory flavors. There is also a touch of hot sauce which acts as a flavor enhancer and won’t make this sauce spicy. Finally, we’ve got fresh garlic, ground ginger, and a hint of toasted sesame oil to round everything out. A cornstarch slurry is then mixed in at the end for a thick end result! Not only that, but you can’t beat the meat seasonings on this steak. It makes every bite so flavorful.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Tenderize the steak with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat. (Pro Tip: Cut away areas of excess fat. Set aside and fry them with the broccoli for added flavor, then use kitchen tongs to remove and discard.)
Heat olive oil and sear the meat in batches for 3-4 minutes. Remove and let it rest. Deglaze the pan with white wine (or chicken broth) and let it reduce by half.
Add the broccoli and let it soften for 4 minutes. Add the sauce. Bring it to a gentle boil and let it simmer for 2-3 minutes. Stir in the cornstarch slurry. Reduce to low once desired thickness is obtained. Add the steak back. Stir to combine and heat through, then serve with rice.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
Try These Next
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Meat Tenderizer– This makes the meat much more tender. Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
