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Easy Beef and Broccoli Recipe

GermanInsightsByInsights Team Published Updated
Easy Beef and Broccoli Recipe

Tender beef stir-fried with crisp broccoli in a rich, savory garlic-soy sauce. This easy recipe will have you skipping the Chinese takeout because it takes less than 30 minutes to make!

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 4

Ingredients

The Beef & Marinade

  • 1 lb (450g) Flank Steak or Sirloin: Thinly sliced against the grain (crucial for tenderness).
  • 1 tsp Baking Soda: (Optional, but highly recommended for velvety, tender beef).
  • 1 tbsp Soy Sauce
  • 1 tbsp Cornstarch
  • 1 tbsp Vegetable Oil

The Stir Fry

  • 1 lb Broccoli: Cut into bite-sized florets.
  • 2 tbsp Vegetable Oil: Divided (for frying).
  • 2 cloves Garlic: Minced.
  • 1 tsp Fresh Ginger: Minced (or 1/4 tsp ginger powder).

The Savory Sauce

  • 1/2 cup Beef Broth (or water)
  • 1/3 cup Soy Sauce (Low sodium recommended)
  • 1 tbsp Brown Sugar (Adjust to taste)
  • 1 tbsp Sesame Oil
  • 1 tbsp Cornstarch

Instructions

  1. Prep the Beef: Slice the steak thinly against the grain. In a bowl, whisk together the beef marinade ingredients (soy sauce, cornstarch, oil, and optional baking soda). Toss the beef slices in the marinade until well coated. Let it sit for at least 10 minutes while you prep the vegetables.
  2. Make the Sauce: In a small bowl or jar, whisk together the beef broth, soy sauce, brown sugar, sesame oil, cornstarch, minced garlic, and ginger. Set aside.
  3. Cook the Broccoli:
    • Method A (Blanching): Bring a pot of water to a boil. Drop the broccoli in for 1-2 minutes until bright green but still crisp. Drain and rinse with cold water to stop cooking.
    • Method B (Steam-Fry): Add 1 tbsp oil to a hot wok/pan. Add broccoli and splash a few tablespoons of water. Cover with a lid for 2 minutes to steam. Remove broccoli from pan and set aside.
  4. Sear the Beef: Heat 1 tbsp oil in a large skillet or wok over high heat. Add the marinated beef in a single layer. Sear for 1-2 minutes per side until browned. Do not overcrowd the pan (cook in batches if necessary).
  5. Combine and Serve: Add the cooked broccoli back into the pan with the beef. Give the sauce a quick whisk (cornstarch settles) and pour it over the beef and broccoli. Toss everything together for 1-2 minutes. The sauce will bubble and thicken rapidly, coating everything in a glossy glaze.
  6. Serve: Remove from heat immediately. Serve hot over steamed white rice or noodles.

Chef’s Tips for Success

  • Freezing for Slicing: Pop your steak in the freezer for 20 minutes before slicing. It makes it much easier to get those paper-thin slices.
  • Against the Grain: Look for the parallel lines of muscle fiber in the meat and slice perpendicular to them. This shortens the fibers and ensures the beef is easy to chew.
  • Velveting: The cornstarch in the marinade creates a protective coating that keeps the juices inside, resulting in that classic “silky” texture found in restaurant dishes.

Want to explore more healty recipes? Check out our Healthy Food Dishes like Chickpea Feta Avocado Salad and so on.

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