Description
Beef and Broccoli delivers pure comfort with tender meat and crisp veggies that make dinner a total breeze. Saucy and satisfying, this classic Chinese-American favorite comes together faster than ordering takeout and tastes way better straight from your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 pound top sirloin steak
- 3 cups broccoli florets
Sauce Ingredients:
- ½ cup soy sauce
- ¼ cup packed brown sugar
- ½ cup water
- 3 tablespoons cornstarch
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- ½ teaspoon apple cider vinegar
- ½ teaspoon sesame oil
- ¼ teaspoon ground ginger
Instructions
- Whisk together ½ cup water, ½ teaspoon apple cider vinegar, ½ cup soy sauce, ¼ cup brown sugar, 3 tablespoons cornstarch, 1 teaspoon minced garlic, ½ teaspoon sesame oil, and ¼ teaspoon ground ginger in a medium bowl until smooth and fully integrated.
- Slice 1 pound top sirloin steak into thin strips across the grain for tender bites.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F. Cook steak strips for 2-3 minutes until golden brown on edges, then transfer to a clean plate.
- Add remaining 1 tablespoon olive oil to the same skillet. Toss in 3 cups broccoli florets and sauté for 4-5 minutes until bright green and slightly crisp.
- Return steak strips to the skillet with broccoli. Pour prepared sauce over everything and stir continuously for 2 minutes until sauce thickens and coats ingredients evenly.
- Remove skillet from heat and let rest for 1 minute to allow sauce to further set and flavors to meld together.
- Serve immediately over steamed white rice or noodles, ensuring each portion gets an equal mix of steak and broccoli.
Notes
- Slice steak against the grain for the most tender, juicy meat that practically melts in your mouth.
- Cornstarch helps thicken the sauce and create that glossy restaurant-style coating on your beef and broccoli.
- Keep broccoli crisp by stir-frying on high heat for just 2-3 minutes, which preserves its bright green color and nutritional value.
- For a low-carb version, swap rice for cauliflower rice or serve over zucchini noodles to reduce calories and carbohydrates.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 277 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg