Beef and Broccoli
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Looking for a meal that’s quick, tasty, and even better than your go-to takeout? Well, you’re in for a treat with this amazing beef and broccoli recipe! It’s a flavor-packed dish that combines tender beef with perfectly cooked broccoli, all drenched in a delicious sauce.
And the best part? It’s super easy to make, so you’ll have a fantastic meal ready in no time. Plus, you’re using fresh, quality ingredients, making it a healthier choice compared to your usual takeout order. The result is a mouthwatering combination of juicy beef, crisp broccoli, and a sauce that’s bursting with flavor.
So why settle for the same old takeout when you can enjoy this incredible homemade version? Give it a shot and experience the wonderful difference of homemade cooking. Your taste buds are in for a real treat!
It’s super quick and easy to make, so you can make this Chinese beef and broccoli recipe again and again guilt-free. The ingredients are also super simple. All you need is some tender beef, soy sauce, cornstarch, minced garlic, and fresh broccoli florets. With a little prep and cook time, this will be ready in just 30 minutes. I love weeknight dinners like this and luckily so does my family!
If you’re on the hunt for healthier versions of takeout favorites, check out these other recipes: slow cooker cashew chicken, chicken lettuce wraps recipe, and chicken fried rice.
Ingredients Needed To Make Beef and Broccoli
- Fresh broccoli
- Soy sauce (low sodium soy sauce is fine)
- Corn starch
- Black pepper
- Minced garlic
- A pound of top sirloin
Helpful Kitchen Tools
How to Make Beef and Broccoli
To begin with, cut your sirloin into thin strips.
A few weeks back a blogger buddy of mine had someone get irate with her for talking in terms of “your sirloin” and “your crockpot” when she gave instructions for recipes. I realized that I tend to talk like that back when I filmed cooking videos for Southern Living and the director had to correct me a few times. But I got to thinking about it when I was writing this post and really if it isn’t “your” sirloin then I don’t think you have a right to be cutting it. So unless folks go stealing ingredients to make their recipes with, I reckon calling it “yours” is a pretty good specification. 🙂
You want to cut your sirloin against the grain
You do this so that it’s tender and easy to eat. A good way of knowing if you are cutting it right is to take a cut piece and gently pull it apart. This pulled apart pretty easily so I know I’ve got my dogs on the right trail here. Note: That is how easy it will come apart when you eat it, too!
Mix up your cornstarch and pepper in a bowl. Just stir them kinda good like this.
Put all of your sirloin pieces in it and stir them up really well until they are coated. I tend to pick up the strays and press them down in the cornstarch to coat them.
Take a big old skillet and pour about two tablespoons of vegetable oil into it. Place this on medium-high heat for a few minutes. Add beef and cook, stirring often, until brown and no longer pink in the center.
Like this.
Now remove that cooked beef to a clean bowl and set it aside.
After you have removed the cooked beef, add the remaining tablespoon of oil, broccoli, and minced garlic to the skillet.
Have Extra Broccoli On Hand
If you’re like me, you’ll need to add extra broccoli to replace the broccoli that you ate while getting to this point in the cooking process. Putting raw broccoli (or carrots) within arms reach of me and expecting me not to eat them is an unrealistic expectation that everyone on the planet should just go ahead and cast to the wind.
Reduce heat to medium and cook the broccoli, stirring often, until tender (about 3-4 minutes).
Add the meat back to the pan.
Combine soy sauce with 1/3 cup of water and add this to the skillet.
Continue to fry sauce, stirring often, until sauce is thickened (about 3-4 minutes or so).
Serve over hot cooked rice and enjoy!
Yum yum yum, delicioso!
How To Store Beef and Broccoli
Store beef and broccoli leftovers in an airtight container in the fridge for up to 4 days. You can also place them in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the microwave.
Commonly Asked Questions
What is an alternative to using rice in order to keep the meal guilt-free and low carb?
I recommend trying cauliflower rice.
What benefits come with using cauliflower rice over white rice?
There is a HUGE decrease in calories and carbs when you compare cauliflower rice versus white rice. You can find more details in this article.
What are some different options to serve with the beef stir fry?
You can serve it with brown rice or noodles for a different twist.
How can you add more flavor to the soy sauce?
Add 3 tablespoons of brown sugar, a tablespoon of sesame oil, and 2 teaspoons of freshly grated ginger. Stir these ingredients together before adding to the recipe.
What are some garnishes you can use for the main dish?
You can garnish it with sesame seeds and chopped green onion if you like.
What are some good substitutes for sirloin in this recipe?
The best beef substitutes for sirloin include flank steak, skirt steak, or chuck steak.
Can you use different types of soy sauce in this recipe?
Yes, feel free to use whatever you have on hand, whether that’s low sodium soy sauce, light soy sauce, or dark soy sauce.
Can you use frozen broccoli instead of fresh in this Chinese broccoli stir fry?
Yes, you can definitely use frozen broccoli in this Chinese broccoli stir fry.
How can you add some heat to the dish?
You can add a dash of red pepper flakes for some extra heat.
What can you do to increase your veggie intake in this recipe?
You can add chopped bell pepper and carrot to boost your veggie intake.
Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1/4 teaspoon black pepper
- 1 pound top sirloin cut into thin strips
- 1 pound fresh broccoli cut into small florets (about 4 cups)
- 2 teaspoons minced garlic
- 1/4 cup soy sauce
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Place the cornstarch and pepper in a medium bowl and stir to combine. Add beef strips to the bowl and stir until strips are coated.3 tablespoons vegetable oil, 2 tablespoons cornstarch, 1/4 teaspoon black pepper, 1 pound top sirloin
- Transfer the beef strips to the hot skillet and cook, stirring often to prevent sticking, until the meat is lightly brown and no longer pink in the center (about 4-5 minutes). Remove beef from the skillet and set it aside.
- Reduce heat to medium and add the remaining tablespoon of oil. To this, add the broccoli florets and garlic. Cook, stirring often, until the broccoli is tender (about 3-4 minutes).3 tablespoons vegetable oil, 1 pound fresh broccoli, 2 teaspoons minced garlic
- Return beef to the skillet along with the soy sauce and a 1/3-cup of water. Cook, stirring often, until sauce thickens (about 3-4 minutes). Serve over hot cooked basmati rice or cauliflower rice.1/4 cup soy sauce
Christy, you have outdone yourself again with your recipe cards for “us’ns”! Gr-r-r-eat idea! 🙂 🙂
Thank you Karen!! I am so glad you like them!!
Just finished eating the Beef and Broccoli dish fir dinner. Itwas delicious! Thanks Christy!
I am so glad to hear you liked it Alice!!
I have both your cookbooks and I LOVE your site! It’s the best! This looks so delicious. I look forward to your emails. Great job Christy.
Thank you for all of your support and encouragement Diane!!
Christy,
I was raised by my grandmother in a small North Carolina town and have cooked the old southern way my entire life. Of course as time has passed I am trying to cook in a healthier way. Your recipes are perfect for me and I use one of them at least once a week so I thought it only appropriate to take a moment and thank you. Thank you for sharing your love of faith,family and food. I continue to look forward to your sharing again soon.
I love your letters and all the recipes you send out,I love to collect recipes,but most of them are for a family and there is only me so it makes it hard to use the recipes.l wish you would make some for just one are two I would love it. Keep up sending out good recipes
Jessie Boehm
Hey Jessie! I’m afraid I cook for a teenage boy and three other people, usually five, so that is basically like cooking for ten at a time. Most of my recipes reheat and even freeze well though, so if you cook them you can reduce the size and have much more fruit for the one labor. I think I did a series on smaller meals a few years back but I’ll have to look. I can’t keep up with my own thoughts these days :). Stay tuned though, eventually there will be just the two of us if we do our job as parents to the best of our abilities!
Thank you all the blogs and recipes you share with us. I have to resign up as my email crashed and I have to reinstall and start all over. I lost 10 years worth of saved recipes, files, emails and pictures from my emails…. not to mention over a 1000 plus of contacts and email addresses. Thank you for adding my name to the list again and resending me the 33 recipe cards that you sent out January 3, 2015.
Glad you signed up again, Lisa!
Kindly good. Love it. I worked with a sweet lady from Loretto, Tennessee many years ago who said “kindly chuffy” for “slightly overweight.” Heh.
– Bo, seriously chuffy
LOL, LOVE it!!!