Beef and Broccoli Recipe

This home made beef and broccoli recipe tastes identical to Chinese language takeout!

Skinny slices of marinated beef and broccoli florets are simmered in a candy and spicy hoisin sauce.

It has all the flavour of your favourite takeout recipe at a fraction of the fee.
The sauce is simple and flavorful with out an excessive amount of sugar.
It’s made in simply one skillet for fast cleanup.
Bulk it up with further veggies and serve it over fried rice or ramen noodles.

Beef & Broccoli Necessities

Beef: I like flank steak for beef stir fries and dishes like mongolian beef. Skirt steak or hanger steak are different nice choices.
Marinade: Hoisin sauce, cornstarch, and sriracha add taste and tenderize the meat too. Should you haven’t add hoisin sauce, it’s actually scrumptious in stir fries or drizzled over rice.
Broccoli: I favor contemporary broccoli florets on this recipe. Reduce them into small, bite-sized items. You should use frozen broccoli nonetheless it has a softer texture
Sauce: The sauce is made with oyster sauce, brown sugar, sesame oil, soy sauce and rice wine. Make sure you’re utilizing rice WINE, not rice vinegar.

Variations

Add in water chestnuts, child corn, mushrooms, or sliced bell peppers.
High with toasted sesame seeds or sliced almonds.

Beef and broccoli in skillet with bowl of rice

Make Beef and Broccoli

Put together marinade and add to sliced beef, then make the sauce (recipe under).
Stir-fry the meat and switch to a plate. Cook dinner broccoli florets in the identical skillet.
Add the sauce over the meat and broccoli.Simmer and stir till sauce is thickened.

Garnish with inexperienced onions and sesame seeds and serve over rice.

Freeze flank steak for about half-hour beforehand for simpler slicing.
Thinly slice the meat throughout the grain into strips for tender beef.
Marinate for a minimum of quarter-hour to tenderize and taste the meat.

Storing Leftovers

Maintain leftover beef and broccoli in a lined container within the fridge for as much as 4 days. Freeze in a zippered bag for as much as 4 months. Reheat on the stovetop or within the microwave with slightly water to loosen the sauce.

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This recipe takes tender beef and crisp broccoli and cooks it in a home made candy and spicy sauce.

Prep Time 15 minutes

Cook dinner Time 12 minutes

Marinate Time 15 minutes

Complete Time 42 minutes

Cook dinner ModeStop your display from going darkish

In a small bowl, mix sliced flank steak with all marinade components. Let relaxation at room temperature for a minimum of quarter-hour or refrigerate for as much as 4 hours.
In a separate bowl, whisk collectively all components and put aside. Collect all stir-fry components and put aside.
Warmth 1 tablespoon vegetable oil in a big skillet or wok over medium-high warmth. Add the meat in a single layer, in batches if wanted, and prepare dinner for about 2 minutes, stirring midway via. Switch cooked beef to a plate.
Add 1 tablespoon vegetable oil to identical skillet and add the broccoli florets. Cook dinner the broccoli for 1 minute, then add water and canopy the skillet to steam the broccoli for roughly 2-3 minutes, or till tender-crisp. Switch the broccoli to the plate with the meat.
If wanted, add a small drizzle of vegetable oil to the identical skillet, then add garlic and ginger. Cook dinner for 30 seconds, being cautious to not burn the garlic. Add cooked beef and broccoli to the skillet and stir to mix.
Whisk sauce components once more to verify they’re mixed, then add them to the skillet. Cook dinner every little thing for 1-2 minutes, stirring till sauce is thickened and the meat and broccoli are coated.
Take away from warmth and sprinkle with inexperienced onions and sesame seeds if desired and serve. Could be served as is, or over white rice.

Make sure the steak is reduce throughout the grain so it’s tender. For simpler slicing, place the meat within the freezer for 15 to half-hour earlier than slicing.
Reduce the broccoli florets into smaller chunk sized items for finest outcomes.

Diet info supplied is an estimate and can range primarily based on cooking strategies and types of components used.

Course Beef, Dinner, Lunch, Predominant Course

Delicacies American, Asian

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