Beef and Broccoli

This easy beef and broccoli recipe comes together fast with simple ingredients and a rich, savory sauce. It’s perfect for busy weeknights.

Course Main Course

Cuisine Asian

Keyword beef, broccoli

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 292kcal

Author Elizabeth Rodriguez

Ingredients

¼ cup Water
1 tablespoon Cornstarch
¼ cup Reduced-sodium Soy Sauce
2 tablespoons Hoisin Sauce
1 tablespoon Brown Sugar
2 Garlic Cloves grated or finely minced
1 teaspoon Ginger Powder
2 tablespoons Oil use an oil with a high smoke point like avocado, canola, or peanut oil
1 pound Top Sirloin Beef cut into thin strips
¼ teaspoon Salt
8 ounces White Button Mushrooms sliced
10–12 ounces Frozen Broccoli Florets
Crushed Red Pepper for serving (optional)

Instructions

In a small bowl or jar, combine the water and cornstarch. Stir with a fork or small whisk until smooth.
Add the soy sauce, hoisin sauce, brown sugar, garlic, and ginger. Mix well to combine. Stir (or shake) the sauce again right before adding it to the skillet.
Cook the broccoli according to package directions, but only for half the recommended time. You just want it thawed and slightly tender. Drain well and set aside.
Heat the oil in a large, deep skillet, sauté pan, or wok over medium-high heat.
When the oil is hot, add the beef and sprinkle with salt. Cook for 3–5 minutes, stirring often, until the beef is browned and any liquid released has mostly evaporated (cooked out).
Reduce the heat to medium. Add the mushrooms and cook for 2–3 minutes, stirring frequently, until they’ve softened and most of their liquid has cooked out.
Add the broccoli, stir. Pour the prepared sauce to the skillet. Stir to combine, coating all the ingredients.
Once the sauce begins to simmer, lower the heat to medium-low. Cover and cook for 3–5 minutes to let the flavors come together and finish cooking the broccoli. Stir occasionally.
Taste and add salt if needed. As a reference, we did not add extra to ours.
Serve over white rice or noodles, with crushed red pepper for a little kick if desired.

Notes

Prep first. Have all your ingredients ready before you start cooking. Things move quickly in this recipe, and having everything ready helps prevent overcooking.

Start your sides early. If you’re serving this dish with rice or noodles, start them before you begin cooking so everything is ready at the same time.

Go easy on the salt. Soy sauce and hoisin sauce both contain salt. Taste at the end and add more only if needed. Keep mushrooms hearty.

Slice the mushrooms thick enough so they hold up during cooking and stirring.

Nutrition