Beef and Broccoli over Rice (for two)
Save money by making your very own beef and broccoli recipe for two. It's so good you won't miss your go-to restaurant beef & broccoli. Plus it takes 30 minutes, less time to make than to pick up or have it delivered.
Servings 2 people
Equipment
- Large Skillet/Cast Iron Skillet
- Measuring Cups
- Measuring Spoons
- knife
- cutting board
- tongs
Ingredients
- ½ cup rice
- 1 tablespoon mild oil I used grapeseed
- ⅛ cup chopped onion
- 1 clove garlic chopped
- ½ pound skirt steak sliced thinly
- ¼ cup beef stock or equivalent bouillon paste
- ¼ cup soy sauce
- ½ teaspoon brown sugar
- 1 pound broccoli pre-chopped (fresh or frozen)
- ⅓ cup frozen edamame beans removed from shells
Instructions
- Prepare ½ cup rice according to package directions. Then thinly slice ½ pound skirt steak, ⅛ cup chopped onion, 1 cup chopped broccoli, and thaw ⅓ cup frozen edamame if not prepared already.
- Heat up a cast iron skillet over medium-low heat, then add 1 Tablespoon neutral oil. Once pan is hot, cook ⅛ cup 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 ½ pound 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 ¼ cup beef stock and ¼ cup soy sauce into a small mixing bowl, then add ½ teaspoon 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 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.