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February 19, 2020 Updated January 26, 2021 By Rebecca Beef Dishes

Beef and Broccoli

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close up of beef and broccoli in a cast iron skillet
beef and broccoli over rice on a plate with ingredients surrounding it
beef and broccoli in a pan with text overlay

Save money by making your very own restaurant style healthy beef and broccoli recipe. It’s so good you won’t miss your go-to restaurant beef & broccoli. Plus it takes less time to make than to pick up or have it delivered.

beef and broccoli over rice on a plate with ingredients surrounding it

This recipe was originally posted in March 2017. It has been updated for photos and content.

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How this healthy beef and broccoli is gonna make your life better

One of my favorite dishes to order at Asian restaurants is beef & broccoli, I’ve seen it in different variations on menus at Chinese restaurants & Thai restaurants in particular. It’s a delicious, bright dish. But it’s also one that you can easily make at home. One you can make in just about as much time as it takes to order & grab it or have it delivered, plus it’ll save you money.

Here are a few other delicious beef dishes: Thai beef bowl with garlic & spinach, Easy stuffed squash with ground beef & rice, Easy Korean beef bulgogi.

What makes this beef & broccoli so good?

  • Brown rice
  • Onion
  • Garlic
  • Skirt steak
  • Beef stock
  • Soy sauce
  • Brown sugar
  • Broccoli
  • Edamame

How to make beef and broccoli

ingredients for beef and broccoli on a table

Prepare 1/2 c rice according to package directions. After getting the rice started, you will then thinly slice 1/2 lb skirt steak, 1/8 c chopped onion, 1 chop chopped broccoli, and thaw 1/3 c frozen edamame if not prepared already.

Expert Tip: You can swap the skirt steak with hanger steak, flank steak, flat iron, or tri-tip steak. Ask your butcher, or choose a thin cut of beef.

Expert Tip: Buy pre-chopped/sliced ingredients to make this recipe faster. Also, quick cooking or frozen rice wills ave you time too.

garlic and onions cooking in a cast iron skillet

Place a cast iron skillet over medium-low heat, add 1 T neutral oil. Once the pan is hot, cook 1/8 c chopped onions and 1 clove minced garlic over medium-low heat. It’ll take about 5 minutes, and onions will be translucent and soft when they’re ready.

Expert Tip: Don’t cook over medium or higher heat because it’ll get too hot and the onions will burn.

sliced beef and onions cooking in a cast iron skillet

Once onions are softened and turning translucent, add 1/2 lb sliced skirt steak to onions. Cook for about 3 minutes on the first side, then flip each slice to cook for 3 minutes on the other side. This will give you medium-rare beef slices.

sauce for beef and broccoli in a bowl

While beef is cooking, prepare sauce by pouring 1/4 c beef stock and 1/4 c soy sauce into a small mixing bowl, then add 1/2 tsp dark brown sugar. Whisk until smooth.

Expert Tip: Use beef flavored bouillon paste instead of beef stock. It’s easier to use!

Expert Tip: You can use light brown sugar instead of the dark kind if you have it.

beef, broccoli, and edamame cooking in a cast iron skillet

After the beef has started cooking, add sauce and veggies. Stir every few minutes and cook for about 7-10 minutes or until veggies are tender and sauce has thickened.

Once sauce is almost as thick as you’d like it, take pan off the stove and dish up. The sauce goes from too think to too thick quickly, so remove right before you think it’s thick enough.

Serve immediately, over rice.

Expert tips

  • You can swap the skirt steak with hanger steak, flank steak, flat iron, or tri-tip steak. Ask your butcher, or choose a thin cut of beef.
  • Buy pre-chopped/sliced ingredients to make this recipe faster. Also, quick cooking or frozen rice will save you time too
  • Don’t cook over medium or higher heat because it’ll get too hot and the onions will burn.
  • Use Better than Bouillon beef flavor instead of beef stock. It’s easier to use!
  • You can use light brown sugar instead of the dark kind if you have it.

FAQ

Can I use a different cut of beef?

You absolutely can. But since some take extra tenderizing, not all cuts will work for this quick cooking dish. I use strip steak in this recipe, you could also swap that for a hanger steak, flat iron, or tri-tip. Always ask the butcher at your local grocery store for a recommendation. I recently made stroganoff that called for tenderloin, that’s REALLY expensive. The butcher recommended a less expensive and more appropriate cut. Save that tenderloin for a really simple dish where the beef is the meal itself.

How much protein is in beef and broccoli?

If you’re eating 1/4 lb beef (or 4 oz), which is what’s in one serving of this recipe, you’ll get almost 30g of protein from the skirt steak. You may get more or less protein depending on how big your serving of steak is.

Ways to repurpose this beef and broccoli

  • If you want to make it super easy, just swap out the rice for ramen or rice noodles
  • Make extra sauce & serve over a bed of lettuce for an easy salad. I’d recommend adding rice or a grain to the salad so it’s filling and exciting.
  • Add beef & broccoli back to rice & an egg to make an easy fried rice dish
close up of beef and broccoli in a cast iron skillet

What can I make with leftover ingredients?

  • (beef, rice- you can swap ground beef for the leftover steak) Thai beef bowl with garlic & spinach, Easy stuffed squash with ground beef & rice, Easy Korean beef bulgogi. You can also add some beef to this vegetarian stroganoff.
  • (broccoli) Broccoli Salad, add it to this Parchment Paper Salmon, Chicken & Broccoli, Shrimp Sheet Pan Dinner, add to Sheet Pan Winter Veggies or this 15 Minute Stir Fry Noodles.

Did you make this healthy beef & broccoli? leave me a comment to share how it turned out!

close up of beef and broccoli in a cast iron skillet
Print Pin
5 from 5 votes

Restaurant Style Beef and Broccoli

This easy restaurant style healthy beef and broccoli recipe is so good you won't even miss your go to restaurant beef and broccoli.
Course Main Course
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Rebecca

Equipment

  • Large Skillet/Cast Iron Skillet
  • Measuring Cups
  • Measuring Spoons
  • knife
  • cutting board
  • tongs

Ingredients

  • 1/2 cup brown rice quick cooking
  • 1 tablespoon mild oil I used grapeseed
  • 1/8 cup chopped onion
  • 1 clove garlic chopped
  • 1/2 pound skirt steak sliced thinly
  • 1/4 cup beef stock or equivalent bouillon paste
  • 1/4 cup soy sauce
  • 1/2 teaspoon brown sugar
  • 1 pound broccoli pre-chopped (fresh or frozen)
  • 1/3 cup frozen edamame beans removed from shells

Instructions

  • Prepare 1/2 c rice according to package directions. Then thinly slice 1/2 lb skirt steak, 1/8 c chopped onion, 1 chop chopped broccoli, and thaw 1/3 c frozen edamame if not prepared already.
  • Heat up a cast iron skillet over medium-low heat, then add 1 T neutral oil. Once pan is hot, cook 1/8 c chopped onions and 1 clove garlic, chopped over medium-low heat. It'll take about 5 minutes, and onions will be translucent and soft when they're ready.
  • Once onions are softened and turning translucent, add 1/2 lb sliced skirt steak. Cook for about 3 minutes on the first side, then flip each slice to cook for 3 minutes on the other side. This will give you medium-rare beef slices.
  • While beef is cooking, prepare sauce. Pour 1/4 c beef stock and 1/4 c soy sauce into a small mixing bowl, then add 1/2 tsp dark brown sugar. Whisk until incorporated.
  • After the beef has started cooking, add sauce and veggies. Stir every few minutes and cook for about 7-10 minutes or until veggies are tender and sauce has thickened.
  • Once sauce is almost as thick as you'd like it, take pan off the stove and dish up. The sauce goes from too think to too thick quickly, so remove right before you think it's thick enough.
  • Serve over brown rice.

Notes

  • You can swap the skirt steak with hanger steak, flank steak, flat iron, or tri-tip steak. Ask your butcher, or choose a thin cut of beef.
  • Buy pre-chopped/sliced ingredients to make this recipe faster. Also, quick cooking or frozen rice will save you time too
  • Don’t cook over medium or higher heat because it’ll get too hot and the onions will burn.
  • Use Better than Bouillon beef flavor instead of beef stock. It’s easier to use!
  • You can use light brown sugar instead of the dark kind if you have it.

Want to get more single serving recipes delivered to your inbox? Click here to download my Single Serving Cookbook.

Categories: Beef Dishes

About Rebecca

Welcome! Iโ€™m Rebecca, a food loving dietitian. On Nourish Nutrition, youโ€™ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

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Reader Interactions

Comments

  1. Jenny Shea Rawn says

    March 16, 2017 at 12:08 pm

    Love chinese food but rarely have it because it is SO heavy – this dish looks amazing. Will be trying!

    Reply
    • Rebecca says

      March 19, 2017 at 5:35 pm

      thanks Jenny! let me know how it goes

      Reply
  2. Bethany @ athletic avocado says

    March 16, 2017 at 3:33 pm

    I love takeout, but this dish look way yummier and healthier! Love that its so easy to make!

    Reply
    • Rebecca says

      March 19, 2017 at 5:35 pm

      thanks! I’m all about easy right now

      Reply
  3. Liz says

    March 17, 2017 at 4:55 pm

    This is perfect- pinning now! My husband is OBSESSED with this at restaurants!!!! Great job!

    Reply
    • Rebecca says

      March 19, 2017 at 5:35 pm

      perfect excuse to make at home!

      Reply
  4. Lauren Harris-Pincus says

    March 17, 2017 at 8:13 pm

    Love the whole grains and edamame ๐Ÿ™‚

    Reply
    • Rebecca says

      March 19, 2017 at 5:34 pm

      thanks Lauren!

      Reply
  5. Julie Harrington says

    March 21, 2017 at 8:58 pm

    So much better than take out!

    Reply
    • Rebecca says

      March 21, 2017 at 10:08 pm

      totally! thanks Julie!

      Reply
  6. EA The Spicy RD says

    March 23, 2017 at 5:51 pm

    Great recipe! Beef w/ Broccoli has become my daughter’s favorite dish to get when we order Chinese food. I love the addition of edamame too!

    Reply
    • Rebecca says

      March 26, 2017 at 4:26 pm

      yay! Love beef & broccoli too ๐Ÿ™‚

      Reply
  7. Diane Boyd says

    March 23, 2017 at 6:57 pm

    Looks delicious. Will try. I love an occasional meal with flank steak.

    Reply
    • Rebecca says

      March 26, 2017 at 4:26 pm

      me too!

      Reply
  8. Kushigalu says

    February 20, 2020 at 8:45 am

    5 stars
    What a great recipe. Love this combo alot. Better than any take out.

    Reply
    • Rebecca says

      February 20, 2020 at 1:00 pm

      thanks

      Reply
  9. Scarlet | Family Focus Blog says

    February 20, 2020 at 9:11 am

    I love beef and broccoli take out. Thanks for this recipe so I can try it at home.

    Reply
    • Rebecca says

      February 20, 2020 at 1:00 pm

      awesome!

      Reply
  10. Toni says

    February 20, 2020 at 9:29 am

    5 stars
    This is so good!! A new favorite for weeknights!

    Reply
    • Rebecca says

      February 20, 2020 at 1:01 pm

      great to hear!

      Reply
  11. Shadi Hasanzadenemati says

    February 20, 2020 at 9:34 am

    5 stars
    I was looking for a recipe like this, thank you for sharing!

    Reply
    • Rebecca says

      February 20, 2020 at 1:01 pm

      yay!

      Reply
  12. Angela says

    February 20, 2020 at 9:40 am

    5 stars
    My family loves Beef and Broccoli, we make it all the time. I like the idea of serving it over brown rice.

    Reply
    • Rebecca says

      February 20, 2020 at 1:01 pm

      awesome! it’s so good over brown rice

      Reply
  13. Heidy L. McCallum says

    February 20, 2020 at 10:17 am

    5 stars
    Beef and broccoli happens to be one of my favorites and I really enjoyed this recipe. Everything turned out as it should have and I had no issues with the recipe which is awesome since in the past I have been disappointed in a few recipes on the net that was misleading. My family loved your recipe and asked that I make it again next week!

    Reply
    • Rebecca says

      February 20, 2020 at 1:02 pm

      great to hear

      Reply

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MEET REBECCA

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Welcome! I’m Rebecca, a dietitian & lazy home cook. On Nourish Nutrition, you’ll find quick, delicious recipes for one person to get you excited to cook at home.

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