Prep time: 15 mins | Cook time: 20 mins | Yield: 2 servings
This easy, one-pan beef and broccoli is crazy good and way better than takeout. Serve this over rice alongside your favorite appetizer for a complete, filling, and delicious weeknight meal perfect for your entire family!
INGREDIENTS
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1 tbsp cooking oil
1 lb flank steak, sliced into 1/4” thick strips
5 cloves garlic, minced
3 c. small broccoli florets
2 tbsp corn starch
1/2 c. beef broth
Sauce:
2 tsp cornstarch
1/4 c. brown sugar
1/2 c. low-sodium soy sauce
How to make Crazy Good Beef And Broccoli
Step 1: In a large bowl with corn starch, toss the sliced beef until well coated. Set aside. In a pan, heat the oil over medium heat. Add the sliced beef to the hot oil and cook for a couple of minutes, stirring often, until the beef has browned. To a plate, transfer the browned beef.
Step 2: To the same pan, add the broccoli florets and garlic. Stir well and pour in the beef broth. Simmer for about 10 minutes, stirring often, until the broccoli is cooked.
Step 3: In the meantime, whisk the sauce ingredients in a bowl until well blended.
Step 4: Place the beef back in the pan and pour the sauce over it. Stir well and continue to simmer for another 5 minutes until the sauce has slightly thickened.
NOTES:
For this recipe, I use thinly sliced flank steak (about 1/4-inch thick/thin).
Either you buy a bag of pre-cut raw florets or simply cut florets on a head of broccoli. I use fresh, but if using frozen, you may need to cook the florets longer.
I suggest avoiding regular soy sauce, or the dish will be too salty. Use low sodium. Or swap it with coconut aminos if following a Paleo, whole30, or gluten-free diet.
In an airtight container, store any leftovers and keep them in the fridge for up to 2 days. Before serving, reheat in the microwave.
NUTRITION FACTS:
Amount Per Serving: Calories 630 (25% from fat), Total Fat 18g 27%. Saturated Fat 5g 23%, Cholesterol 175mg 58%, Sodium 2620mg 109%, Net Carb 38g, Total Carb 42g 14%, Dietary Fiber 4g 17%, Sugars 20.5g, Protein 79g, Vitamin A 18%, Vitamin C 206%, Calcium 15%, Iron 49%
Ingredients
- 1 tbsp cooking oil
- 1 lb flank steak, sliced into 1/4” thick strips
- 5 cloves garlic, minced
- 3 c. small broccoli florets
- 2 tbsp corn starch
- 1/2 c. beef broth
- Sauce:
- 2 tsp cornstarch
- 1/4 c. brown sugar
- 1/2 c. low-sodium soy sauce
Instructions
Step 1: In a large bowl with corn starch, toss the sliced beef until well coated. Set aside. In a pan, heat the oil over medium heat. Add the sliced beef to the hot oil and cook for a couple of minutes, stirring often, until the beef has browned. To a plate, transfer the browned beef.
Step 2: To the same pan, add the broccoli florets and garlic. Stir well and pour in the beef broth. Simmer for about 10 minutes, stirring often, until the broccoli is cooked.
Step 3: In the meantime, whisk the sauce ingredients in a bowl until well blended.
Step 4: Place the beef back in the pan and pour the sauce over it. Stir well and continue to simmer for another 5 minutes until the sauce has slightly thickened.
Notes
For this recipe, I use thinly sliced flank steak (about 1/4-inch thick/thin). Either you buy a bag of pre-cut raw florets or simply cut florets on a head of broccoli. I use fresh, but if using frozen, you may need to cook the florets longer. I suggest avoiding regular soy sauce, or the dish will be too salty. Use low sodium. Or swap it with coconut aminos if following a Paleo, whole30, or gluten-free diet. In an airtight container, store any leftovers and keep them in the fridge for up to 2 days. Before serving, reheat in the microwave.
