### Beef and Broccoli Recipe
This Beef and Broccoli Recipe delivers the tastes of your preferred takeout directly to your home with succulent beef, crunchy broccoli, and a deep, flavorful sauce. It is quick to prepare, economical, and ideal for hectic evenings.
#### Holly’s Recipe Highlights: Beef and Broccoli
Takeout variations like Easy Mongolian Beef and Cashew Chicken or a straightforward Beef Stir Fry are simple, wallet-friendly, and typically faster than ordering out or taking food home!
**Flavor:** Savory, subtly sweet, and garlicky with tender beef, crunchy broccoli, and a rich umami sauce that has a hint of spice.
**Why Make It:** Crafted with basic ingredients, minimal cleanup, and lots of taste for a hassle-free weeknight meal.
**Serving Suggestions:** Serve over oven-cooked rice or noodles to soak up every drop of sauce. It pairs wonderfully with Steak Fried Rice or Sesame Ramen Noodles.
**Total Time:** 30 Mins
**Servings:** 4
**Cooking Method:** Skillet
### Ingredient Notes
– **Steak:** Opt for flank steak or sirloin and slice thinly against the grain to maintain tenderness. Alternatives include flat iron or skirt steak.
*Tip: For easier slicing, place the beef in the freezer for around 15 minutes before cutting.*
– **Broccoli:** Fresh is always best for that ideal crisp-tender bite, but thawed frozen broccoli can also work.
– **Sauce:** The sauce is a rich mixture of brown sugar combined with garlic, ginger, soy, and a hint of sesame oil for that traditional savory taste. A touch of cornstarch thickens it.
– **Variations:** Feel free to add sliced bell peppers, mushrooms, snap peas, or onions for extra veggies. You can also substitute broccoli with broccolini or use chicken or pork if that’s what you have available. For a milder version for children, omit the chili flakes.
### Tips
– **Slice the Beef Thinly:** This ensures the most tender texture.
– **Freeze the Steak:** Do this for approximately 15-20 minutes before cutting for easier slicing.
– **Do Not Crowd:** Overcrowding the beef will result in steaming instead of browning.
– **Re-Whisk the Sauce:** Whisk it again right before adding, as the cornstarch settles swiftly.
– **Add a Splash of Water:** If the broccoli requires assistance in softening, add water and cover briefly.
– **For More Sauce:** Double the sauce quantity and simmer until slightly thickened.
### Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals until warmed through.
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### Recipe Instructions
1. Slice the steak very thinly across the grain.
2. For the sauce, in a small bowl, whisk together water, soy sauce, brown sugar, cornstarch, sesame oil, and chili flakes. Set aside.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add half of the beef and cook until browned on both sides. Transfer to a plate and repeat with remaining beef.
4. Add the broccoli and cook for 3 to 4 minutes, stirring frequently, until it turns bright green.
5. Stir in the garlic, ginger, and the white parts of the green onions. Cook until fragrant, about 1 minute.
6. Whisk the sauce again and pour it into the skillet and stir well. Bring to a simmer and cook until slightly thickened and the broccoli is tender, about 3 to 4 minutes.
7. Return the beef and any juices to the skillet. Stir until the beef and broccoli are evenly coated and heated through.
8. Garnish with the green parts of the onions and sesame seeds, if using, and serve hot over rice.
### Nutrition Information (per serving)
– **Calories:** 356
– **Carbohydrates:** 27g
– **Protein:** 25g
– **Fat:** 14g
– **Saturated Fat:** 8g
– **Cholesterol:** 68mg
– **Sodium:** 1562mg
– **Potassium:** 484mg
– **Sugar:** 18g
– **Vitamin A:** 35 IU
– **Vitamin C:** 2.5 mg
– **Calcium:** 54 mg
– **Iron:** 2.1 mg
*Nutrition information provided is an estimate and may vary depending on cooking methods and brands of ingredients used.*
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