Quick 20-Minute Beef & Broccoli Recipe Is Better Than Takeout by Donna John

Beef Dinner
3 months ago
Quick 20-Minute Beef & Broccoli Recipe Is Better Than Takeout

Sometimes you just need Asian food in your life. When I saw a sirloin steak and broccoli in the refrigerator, I knew a beef and broccoli stir fry was on the menu. This easy broccoli beef recipe has quick prep, cooks in 10 minutes and tastes better than takeout. Seriously.

Serve this easy beef broccoli recipe over white rice, brown rice, jasmine rice or Asian noodles. Make extra rice or noodles and pack the leftovers in containers for lunch the next day.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 3 tablespoons cornstarch (divided)
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons packed brown sugar
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon vegetable oil
  • 1 pound sirloin steak, flank steak or your favorite steak, cut into thin 1-inch pieces (I used sirloin steak)
  • 4 cups broccoli florets 
  • 1 small onion, sliced

Here's how to make it: 

  1. Combine 2 tablespoons of the cornstarch and 3 tablespoons of water in a bowl. Put the steak into the mixture and set aside. In another bowl, combine 1 tablespoon of cornstarch, soy sauce, brown sugar, garlic and ginger.
  2. Heat the oil in a large skillet over medium-high heat. Remove the beef from the cornstarch mixture and put it into the pan (don't crowd the pan). Brown on both sides. (I did this in two batches.) Remove to a plate.
  3. Add the broccoli and onion. Cook until broccoli is crisp-tender or to your desired doneness. (Tip: If you want softer broccoli, add a tablespoon of water to help steam it.)
  4. Add the beef back to the skillet and pour in the sauce. Cook, stirring, until sauce thickens, about 1 to 2 minutes.

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Cassiday
You make it look so easy. I want!
Carla Rowland
I love Chinese food general tyi chicken is my favorite I hope you have this one
llwas
The cornstarch instructions are vague.
What did you do after you separated them?
I combined the two mixtures, which was a tad too thick.
A NY strip and a bag of broccoli produced a pretty good dish.
After making this, I remembered a kikoman and Karo recipe that is almost identical..
I added some heat( 2 tsp crushed reds), but overall the dish was good.
Thank you for taking the time to post these recipes.
Have followed you on twitter for some time. ;)
Mary Annie Lebold
Agreed. I made this dish tonight and it is pretty tasty.

The problem is that the first step calls for making two corn starch slurries. Step 4 says “pour in the sauce”. So are both corn starch slurries added at this point? So, yes, this needs clarification.
Donna John
The beef is put into the 2 tablespoons of cornstarch and 3 tablespoons of water mixture. This creates the soft texture. I have tweaked the directions so it is clearer. Thanks for pointing that out to us! It's a great recipe.

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