Make your own take-out style beef and broccoli. This version is ready in about 30 minutes and is full of tender beef and good-for-you broccoli.
Beef and Broccoli
It’s only been in the last few years that I’ve been making some favorite take-out dishes at home because I spent a good part of my life thinking it was just too hard, would take too long, and just wouldn’t be the same as what I might have delivered to my house in a brown bag.
And while my version of my favorite take-out dishes might not be authentic – I don’t use a wok and I make do with ingredients I can find at my regular grocery store – I’ve been surprised at how easy it is to recreate these dishes at home and how close they are to the originals in appearance and in taste. As is the case with this beef and broccoli, I prefer my simple make-at-home version.
But my recipe for beef and broccoli has evolved. I used to marinate the beef first and make extra sauce to cook it in, but when I tried it without that extra step and just cooked the beef in the pan without marinating it I really couldn’t tell the difference. I also use to blanch the broccoli an extra step that I’ve eliminated over time because I was only doing it because I read somewhere you must blanch your veggies in order to keep them vibrant in color. Well, turns out you can cook them in the same pan you cook the beef and sauce and they maintain their color with no problem.
The process is simple. I like to cook the broccoli first in a hot pan with oil, followed by the beef which only needs a couple of minutes until it’s ready. From there I add the sauce and simmer it until it starts to thicken before adding the beef and broccoli back in to cook for a few minutes in the sauce. So easy.
Some Ingredients You’ll Need
- I used sirloin, but tenderloin, tri-tip, or strip steak will work well. All of these are tender cuts, which means they don’t need a long cook time.
- A high smoke point oil like vegetable oil. Everything needs to cook fast at a high heat and olive oil isn’t the best choice.
- Soy sauce, sesame oil, ginger paste, brown sugar and red pepper flakes for the marinade and the sauce.
- Cornstarch helps thicken the sauce.
- Fresh broccoli florets
- Cooked white rice
More Easy Dinner IdeasPrint
30-minute beef and broccoli! This recipe serves two people with some leftovers, which are great reheated the next day. Be sure to prep all of the ingredients first because all of it cooks very fast. Serve it rice, or noodles, or just all on its own. No take-out menu required.
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon brown sugar, packed
- 1 tablespoon toasted sesame oil
- 1/2 tsp red pepper flakes
- 1 tsp ginger paste
- 1 tbsp cornstarch
- 1 tablespoon vegetable oil, divided
- 3 cups fresh broccoli florets
- 12 oz sirloin, sliced thin
- Cooked white rice, optional
- In a small bowl, whisk the soy sauce, water, brown sugar, sesame oil, red pepper flakes, ginger paste, and cornstarch until combined. Set the sauce aside.
- In a 10-inch skillet, heat 1/2 tablespoon of oil over medium-high heat until it’s hot, but not smoking. Rotate the pan to ensure the oil evenly coats the bottom of the pan. Adjust the heat to medium and add the broccoli to the pan. Cook it in the oil, stirring frequently, until it’s crisp-tender, about 3 to 4 minutes. Transfer the broccoli to a plate and set aside.
- Add 1/2 tablespoon of oil to the same pan. Once it’s heated, add the sliced sirloin in an even layer. Cook the beef for 1 to 2 minutes on each side. Transfer the beef to the plate with the broccoli and set aside.
- Pour the sauce into the pan. Simmer the sauce for 2 to 3 minutes, or until it thickens. Add the broccoli and beef to the pan and stir to coat it in the sauce. Cook them in the sauce for a minute or so. Serve with the cooked white rice.
Nutrition estimates do not include the white rice.
- Calories: 443
- Fat: 20.4g
- Carbohydrates: 19.4g
- Fiber: 3g
- Protein: 46.3g
This recipe was first posted in January 2015. The post, recipe, and photos were updated February 2018.