Beef with Broccoli

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I’ve been wanting to include Beef with Broccoli in my Seasonal Meal Plans for a long time now, but I’ve been having a hard time finding a recipe that I really like.

Got a craving for take-out Beef and Broccoli?  Skip the take-out and try this easy, frugal recipe.

Enter my friend Kim. I asked, (on Facebook) she answered, and  sent me this recipe. Thanks Kim! I love it!

As long as you get the steak marinading a bit ahead of time, you’re good to go. (Honestly, I’m sure it would be pretty good even if you forgot, but don’t tell anyone I said that.)

Ready for some Way-Better-Than-Take-Out Beef with Broccoli?

Start by mixing the marinade ingredients and slicing the beef into thin slices.

Mix the strips of beef into the marinade (put it all into a sealable bag and squish it all around until the meat is evenly coated.) Then refrigerate at least an hour.

When you’re ready to finish the meal, begin with the rice.( We use Basmati because it has the same texture as white but is better for you.)

Bring 2 cups of water and 1 tsp salt to a boil.

Add  1 cup of rice. Stir once. Cover, turn heat to low. Simmer for 20 minutes. Don’t stir.

Now, while your rice is cooking, you can work on the beef & Broccoli.

Got a craving for take-out Beef and Broccoli?  Skip the take-out and try this easy, frugal recipe.

In a small bowl, combine the sauce ingredients, set aside.

Add about 2 TBSP oil to a large pan and heat on med-high. Cook broccoli for about 3 minutes and then remove to a plate or bowl.

Beef with Broccoli; easy and good for youIn same pan, add a little more oil and brown beef strips on both sides and continue to cook until cooked all the way through.

Got a craving for take-out Beef and Broccoli?  Skip the take-out and try this easy, frugal recipe.

(You’re not done, I just wanted to remind you what you’re going for! )

Last step;
Add your sauce and broccoli to the pan with the steak strips and cook for about 2 minutes. If the sauce gets too thick, just add some water, a little bit at time.

And you’re done!

Seriously. You couldn’t have sent your husband for take-out in that amount of time! And think about the money you’ll save! This is a super-affordable and delicious meal. I hope you love it!

5.0 from 2 reviews
Beef with Broccoli
  • For the Marinade:
  • • ½ tsp baking soda
  • • 1 tsp sugar
  • • 1 tbsp cornstarch
  • • 1 tbsp low-sodium soy sauce
  • • 1 tbsp water
  • • 2 tbsp vegetable oil
  • • 1 ½ lbs flank steak, sliced into thin strips
  • Sauce:
  • • ½ cup low sodium soy sauce
  • • 2 tbsp brown sugar
  • • 4 cloves garlic, minced
  • • 2tbsp flour
  • • 1 tbsp cooking sherry
  • • 3 tbsp vegetable oil
  • • 2 heads broccoli, crowns only
  1. In a medium bowl, mix the marinade ingredients, excluding the steak.
  2. Toss the steak with the marinade to coat.
  3. Cover and refrigerate at least 1 hour.
  4. Cook rice while finishing the dish (see post for instructions for rice.)
  5. Mix all sauce ingredients in a small bowl and set aside.
  6. Lightly coat a large skillet with about 2 TBSP oil.
  7. Add broccoli and cook on med-high for about 3 minutes.
  8. Transfer broccoli to a plate or bowl for now.
  9. Add another TBSP of oil and add steak to hot pan.
  10. Cook until browned on each side and done all the way through.
  11. Add the sauce and broccoli and cook for 2 more minutes. If the sauce gets too thick you can add more water, a little bit at a time.
  12. Serve over rice.
  13. Enjoy!

Beef With Broccoli-Super-affordable, easy to make, and better than take-out.

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  1. Lacey says

    Made this the other night and we LOVED it! First time I’ve found a beef and broccoli recipe that is amazing! I’ve always been so disappointed before this one! Hubby and 4 kids ages 3 and under loved it too so it’s definitely a keeper :) Thanks so much for sharing! We love Chinese but it’s so much healthier and more affordable to make it at home.

    • says

      I’m really not sure. I tried looking into it and the suggestions I’m coming up with are apple cider vinegar or chicken broth. In this situation I guess I’d opt for the vinegar. Or maybe just leave out the sherry. It may not give you the same dish in the end but I bet it would be close and still delicious.

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