Beef and Broccoli

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.

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

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.

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.

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.

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.

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

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!

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