Today I’m featuring another family favorite…this 30 minute recipe for Easy Beef and Broccoli is packed with flavor, loaded with juicy steak; crisp, tender broccoli and has a delicious, healthy tangy sauce, that is easily spice adjustable. I bet even your most finicky eater will like it!
EASY BEEF AND BROCCOLI
30 minute Easy Beef & Broccoli is actually more like “22 Minute Beef & Broccoli” but that doesn’t roll off the tongue. Yes, I timed it, I wanted to make sure I was done in under 30 minutes. While cooking though, I was getting quite a few texts asking Easter cooking questions* and since I don’t multitask like I used to, it probably took me longer than it normally would. SO I feel confident that this is an under 30 minute meal!
*By the way, I loved getting all those texts and questions!
While I didn’t have all the answers, it was fun having that interactive aspect.
Other than making sure you have the ingredients thawed and on hand, this meal can be totally last minute. In fact, I decided on Friday morning we’d be eating that for dinner that evening (a rare moment of planning). I took out a pound of skirt steak from the freezer in the morning, made sure I had broccoli (we almost always have broccoli on hand, it’s one of the veggies my kids will eat) and the rest of the ingredients are almost always in my pantry/fridge.
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I love this type of meal; ahealthy, quick meal going into a holiday weekend or just after one. When I’m hosting a meal, sometimes dinner for my own family takes a hit in the the days leading up to the holiday. Can you say frozen pizza? Anyone else like that? Anyone? Bueller?
First things first though, we love our beef and broccoli over steamed rice, so get that going while you assemble the rest of the recipe. Or if preferred cook up some lo mein style noodles, both equally as tasty!
Next let’s get the sauce prepped; it’s the longest prep of the recipe; like maybe 4-6 minutes, longer if you are taking phone calls or answering texts. (wink-wink)
In a medium bowl, pour in your soy sauce. We like to use Bragg’s Liquid Aminos which tastes just like soy sauce, but use the “soy sauce or alternative soy” of your choice, I’ve used Tamari, Low-Sodium Soy, GF Soy Sauce, and even Coconut Aminos!
Add your cornstarch and stir to mix.
Mince or press your garlic into the bowl. I was feeling lazy and just used my garlic press.
Add your sherry (optional), I typically don’t have sherry on hand but I generally have Marsala, Madeira or a Tawny Port, which works nicely in the place of sherry. This is totally optional.
Pour in your honey, try and buy local honey, it’s wonderful for allergies and much, much more! We love this brand.
TIP | If you spray your mini measuring cup with a little spray oil your honey will slip right out, making cleanup a breeze.
Grate or chop a little fresh ginger.
FRESH GINGER TIP | Did you know you can freeze ginger root and grate it from it’s frozen state? Great way to make sure you always have fresh ginger on hand. I use my handy dandy microplane, one of my favorite kitchen tools.
Add your sesame oil, I’m a huge fan of toasted sesame oil!! So fragrant!!
Shake in as little or as much red pepper flakes as you like!
Last, add your beef broth. The last time I made homemade beef bone broth I packaged and froze some of the broth in 1 cup portions just for this purpose. I removed one from the freezer, plunked the baggie (sealed) into a bowl of warm water for a quick thaw. Slurp! But the Pacific or Trader Joe’s are my favorite boxed brands.
Stir it all up and set aside, be sure to whisk well getting all of the corn starch that has settled on the bottom.
Now it’s time to slice up your steak and prep your broccoli florets. I used skirt steak this time, because I had some in my freezer, but I prefer using sirloin or strip steak or even flank over skirt. Just slice it thin and try to trim the fat off.
Rinse your broccoli, cut into small, bite sized florets, set aside.
In a nice large and heavy skillet pour in a tablespoon of olive oil, heat to medium-high heat.
Carefully toss in your meat, browning quickly on both sides. Stirring or tossing often to evenly and quickly cook the meat (that’s what’ll keep it tender). Saute about 3-4 minutes until almost completely browned.
Toss in your broccoli florets and stir around mixing in with the beef, stir-frying for a minute or two.
BROCCOLI TIP | If you like your broccoli super crisp wait on the above step, but I like mine fork tender, still crisp and green, but not super crunchy.
Make sure you give the sauce one last whisk before pouring into the pan. Pour in your sauce and stir to coat and until thickened and bubbly. Cook an extra 2 minutes (add your broccoli right after the sauce if you like it crisper).
Best if served immediately over rice or noodles, but it’ll still taste good if it waits awhile too, your broccoli just won’t be as bright green.
Serve your easy beef and broccoli with a little sriracha sauce or as we like it with a little sweet chili sauce.
How was your Easter? We enjoyed a beautiful service at our church and then had some close family friends over for a wonderful Easter potluck lunch!
We even had a family picture snapped, a major achievement amidst my camera hating family.
Our family watched Passion of the Christ for the first time this year. If the gruesome, torturous, sacrificial, and emotional visualness of the Passion doesn’t hit you square between the eyes and make it’s way down to your heart…wow. As a lifelong Christian, I was hit anew with a vivid reminder of what Christ did for me. He did it for all mankind! Taking on the sins of the world…it is finished, the battle has been won.
“For this is how God loved the world: He gave his one and only Son, so that everyone who believes in him will not perish but have eternal life. God sent his Son into the world not to judge the world, but to save the world through him.” John 3:16 (NLT)
If you are not sure how you feel, I invite you to reach out; to me or someone else — I certainly don’t have all the answers, but I would love to share my story with you.
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- 1 tablespoon olive oil
- 1 lb flank steak (strip, sirloin, or skirt steak may also be substituted) trimmed of fat & sliced thin
- 1 head broccoli, rinsed and cut into florets
- 1/2 cup soy sauce (Bragg's Liquid Aminos, Tamari, GF Soy Sauce or alternatives may be used)
- 2 tablespoon cornstarch
- 3 cloves garlic, minced
- 3 tablespoons tawny port (Sherry, Marsala, Madeira may be used) - OPTIONAL
- 3 tablespoons honey
- 1 teaspoon fresh ginger, minced or grated
- 2 tablespoons sesame oil
- 1/2 cup beef broth
- 4-6 servings of rice or noodles
- Sriracha Sauce or Sweet Chili Sauce
- If steaming your own rice, start before you do anything else. In a medium bowl mix together the following ingredients. Soy sauce, cornstarch, garlic, port, honey, ginger, sesame oil, red pepper flakes, and beef broth. Whisk well, set aside.
- Trim steak of any excess fat and slice into bit size, thin slices. Cut your broccoli into bite size florets. Heat pan on medium-high heat and drizzle in olive oil. Once pan is hot, carefully place in meat and quick toss/stir fry to brown both sides. About 3-4 minutes.
- Add broccoli and keep heat up to stir fry broccoli and finish cooking the meat, 2-3 minutes. Pour in the sauce (whisking first to make sure it's all combined) and stir until thick and glossy.
- Cook for an additional 1-2 minutes until broccoli is done to your desired taste. Serve immediately over rice or noodles.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 368 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 1316mg Carbohydrates: 66g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 8g