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Homemade Broccoli Beef Recipe photo

Broccoli Beef Recipe

Stir-fried beef and broccoli in a savory soy-ginger sauce, finished with green onions, red pepper flakes, sesame seeds, and cilantro.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/4 cuplow-sodium soy sauce
  • 1/3 cupwater
  • 1/4 cupbrown sugar
  • 1 tablespooncanola oilor grapeseed oil or another neutral cooking oil
  • 1 teaspoonminced garlic
  • 1 teaspoonminced fresh ginger
  • 1 poundbeef sirloin
  • 1 teaspoonsesame oil
  • 2 teaspoonscornstarch divided
  • 1 medium head broccoli
  • 3 green onions
  • 2 tablespoonscanola oilor grapeseed oil or another neutral cooking oil divided
  • 3 tablespoonswater
  • 1/8 teaspoonkosher salt
  • 1/2 teaspoonred pepper flakes
  • Sesame seedsoptional for serving
  • Fresh cilantrooptional for serving

Equipment

  • Small Saucepan
  • Large Skillet or Wok
  • Medium bowl
  • Measuring cup

Method
 

Instructions
  1. Whisk together 1/4 cup low-sodium soy sauce, 1/3 cup water, and 1/4 cup brown sugar in a bowl or measuring cup and set aside.
  2. Heat 1 tablespoon canola oil in a small saucepan over medium heat. Add 1 teaspoon minced garlic and 1 teaspoon minced fresh ginger and cook, stirring, until fragrant, about 1–2 minutes.
  3. Carefully pour the soy sauce mixture into the saucepan, increase heat to bring it to a boil, then reduce to low and simmer gently for 5 minutes. Remove from heat and set the sauce aside to cool while you prep the rest of the ingredients.
  4. Thinly slice 1 pound beef sirloin across the grain into strips about 1/4 inch thick and roughly 1 1/2 inches long. Place the beef in a medium bowl and toss with 1 teaspoon sesame oil and 1 teaspoon cornstarch. Let the beef marinate for 10 minutes (or refrigerate up to 1 hour).
  5. Chop 1 medium head broccoli into small florets. Thinly slice 3 green onions.
  6. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the 2 tablespoons canola oil (use the remaining 1 tablespoon for the broccoli). When the oil is hot, add the marinated beef in a single layer and stir-fry until just cooked through, about 2 minutes. Transfer the beef to a clean plate, keeping any juices on the plate.
  7. While the beef cooks (or immediately after transferring it), whisk the remaining 1 teaspoon cornstarch into the reserved cooled sauce until smooth; keep the sauce near the stove.
  8. Add the remaining 1 tablespoon canola oil to the same skillet. Add the broccoli florets, toss to coat in the oil, then carefully pour in 3 tablespoons water. Stir-fry the broccoli until crisp-tender, about 4 minutes.
  9. Return the cooked beef and any accumulated juices to the skillet with the broccoli. Pour the reserved sauce (with the dissolved cornstarch) over the beef and broccoli. Reduce heat to low and cook for about 1 minute, stirring constantly, until the sauce thickens and coats the ingredients.
  10. Stir in 1/8 teaspoon kosher salt, the sliced green onions, and 1/2 teaspoon red pepper flakes. Remove from heat, taste, and add more salt if desired.
  11. Sprinkle with sesame seeds and fresh cilantro, if using. Serve warm.

Notes

For an extra-spicy stir fry, add 1 sliced red Thai pepper to your sauce or to the beef when frying.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm beef and broccoli in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.