Do you need to marinate the beef?

If you use a tender cut of beef, you don't have to marinate it. If you want to use flank steak, you will want to marinate it first so it's tender. You can double the beef and broccoli sauce recipe and use half of it as a marinade.

Should you use regular or low-sodium soy sauce?

This is up to you. I use regular soy sauce because I usually serve the beef and broccoli with plain white rice and I find the saltiness is balanced out. If you're sensitive to salt, I recommend using low-sodium soy sauce. Also, this beef and broccoli recipe is extra-saucy. Some readers have reduced the amount of soy sauce to make less sauce with success, so keep that in mind.

How long does beef and broccoli keep?

This recipe is great for meal prep because beef and broccoli keeps well in the refrigerator for three to four days. If you want to make it ahead, I recommend waiting to cook the rice until you're ready to serve it. Rice dries out in the fridge, so a fresh batch tastes better.

30-Minute Beef and Broccoli

Beef and Broccoli

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4.8 from 16 reviews

30-minute beef and broccoli! Be sure to prep all of the ingredients first because all of it cooks very fast. Serve it with rice, noodles, or all on its own. No take-out menu required.

Author: April Anderson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Stir-Fry
Cuisine: Chinese-American

Ingredients

Scale

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

Instructions

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.

Notes

Soy sauce: If you are sensitive to salt, use low-sodium soy sauce. You can also reduce the soy sauce to make the dish less saucy.

Leftovers: This recipe makes two generous servings and can be doubled. Leftovers will keep in the fridge for three to four days.

The nutrition estimate does not include the rice.

Nutrition

Serving Size: 1/2 of recipe
Calories: 452
Sugar: 8g
Sodium: 4117.7mg
Fat: 20.5g
Saturated Fat: 8.8g
Unsaturated Fat: 9.4g
Trans Fat: 0g
Carbohydrates: 22.4
Fiber: 4g
Protein: 45.9g
Cholesterol: 100.5mg

Find it online: https://www.girlgonegourmet.com/beef-broccoli/