The BEST and EASIEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out!
Ever since we moved to Hollywood, Jason and I have been ordering delivery several times a week. There are tons of fun restaurants we’re just dying to try out but once we get home, we’re just too tired to leave the house again. Plus, Butters makes it really difficult for us to leave.
But as convenient as delivery is, I just can’t keep waiting 60-90 mins for them to come! Plus, the food is always cold by the time it hits our table. So when I had a beef and broccoli craving the other day – a craving I have at least once a week – I just had to try Carrian’s easy version of this.
And yes, it really is the EASIEST beef and broccoli I have ever made! The slow cooker version of mine is great too, perfect for when you work an 8 hr day, but this – this is on your dinner table in 15 minutes, and this includes the prep time! But don’t be fooled by the easiness of the recipe – it’s just as flavorful and tasty, if not better, than take-out!
What kind of steak should I buy?
We like sirloin because it’s budget-friendly. Flank or skirt steak work too!
Should I cut the steak before or after cooking?
For a stir-fry, before! It won’t need as much time to marinate (see below), and it’ll cook much faster. Remember to cut against the grain!
Should I marinate the meat?
Yes. Sirloin isn’t the most tender cut of meat. But a combo of soy sauce, lime juice (for acidity!), brown sugar, and cornstarch, will do wonders. And since you’re using thinly sliced pieces, you don’t need to let it sit for too long. Just 20 minutes is great.
How do I get a good sear on my meat?
It’s simple: Get your skillet HOT and don’t overcrowd the pan. Putting too much steak in the skillet at once will cause it to steam instead of getting a good sear.
How does the sauce thicken?
With the help of cornstarch. You could create a slurry, but you don’t need to. Instead, after cooking the meat, stir in a tablespoon of cornstarch when you’re sautéing the garlic. (It’ll have the same effect as a roux.) Then pour in all the sauce ingredients.
How does the broccoli cook?
It simmers in the sauce until tender, about 5 minutes, depending on the size of your florets. Speaking of which, don’t cut them too big, or they’ll take foreverrrr to cook.
In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
- Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
- Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
- Add the broccoli florets.
- In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
- Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
- 2/3 cup reduced sodium soy sauce
- 1/2 cup chicken stock
- 1/4 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
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
- 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 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.