Beef and Broccoli

This beef and broccoli recipe will become your go-to for busy weeknights. Prep work on this dish is a snap; you can even get some help from the market by purchasing pre-sliced beef and mushrooms.

Course Main Course

Cuisine Asian

Keyword beef, broccoli

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 291kcal

Author Elizabeth Rodriguez

Ingredients

¼ cup Water
1 tablespoon Corn Starch
¼ cup Soy Sauce reduced sodium
2 tablespoons Hoisin Sauce
1 tablespoon Brown Sugar
2 Garlic Cloves grated or finely minced
1 teaspoon Ginger Powder
2 tablespoons Canola Oil
1 pound Top Sirloin Beef cut into strips
¼ teaspoon Salt
8 ounces White Button Mushrooms sliced
10-12 ounces Bag Frozen Broccoli

Instructions

Add the water and cornstarch to a jar or a bowl; stir using a fork or small whisk.
Add in the soy sauce, hoisin sauce, brown sugar, garlic, and ginger. Stir vigorously with a fork or whisk. Stir the sauce again right before adding it to the skillet.
Cook the broccoli to package directions, but use only half the time. You basically just want to defrost it.
Drain all of water from the broccoli before using.
Heat the canola oil in a large skillet or wok over high heat. When the oil is very hot, add the beef. Cook the beef for 2-3 minutes. Stir a few times to brown on all sides.
Lower the heat to medium, add the mushrooms and cook 2-3 minutes, stirring frequently.
Add the broccoli and the prepared sauce to the skillet; stir to combine and coat everything with the sauce.
When the sauce is simmering, lower the heat to medium-low and cook for 4-5 minutes, stirring occasionally.
Serve immediately over white rice or noodles.

Notes

It’s best to have all the components of the dish ready before you start cooking. Things move quickly with a stir fry, and having everything ready to go ensures nothing burns or overcooks. If you’re serving the beef and broccoli with rice or noodles, start them first so they're ready to go when needed.

Use very little salt in this recipe. You can always add more at the end, if it’s needed. The soy sauce and hoisin sauce both contain a good amount of salt already. It’s possible to overdo it.

Slice the mushrooms, but not too thin. We want nice hearty pieces of mushrooms in this dish. Plus if they’re too thin, they’ll tear with all the stirring.

Nutrition