Beef and Broccoli
Thinly sliced tender strips of beef and perfectly crisp, nutrient-packed broccoli florets are smothered in a savory sauce. Fast, fresh, and definitely healthier than takeout!
If you’re a fan of beef and broccoli, you are going to love this recipe. Thinly sliced, tender pieces of beef and crisp broccoli florets are coated in the most flavorful sauce. There’s no need for takeout tonight because this recipe comes together in about 40 minutes.
Of course, beef is one of the stars in this dish and I chose flank steak (also known as beef flank, flank steak filet, jiffy steak, and plank steak) for a couple of reasons. First, it’s one of the best cuts to use in high-heat, quick-cooking methods like sautéing and stir frying. Its flat shape makes for easy slicing into thin strips, which cook quickly and evenly. Always slice flank steak across the grain so that it remains tender once it’s cooked. Aim for slices of beef that are no more than a 1/4-inch thick. Placing the steak in the freezer for 20 to 30 minutes before slicing makes it easier to cut into thin strips.
The other reason I like using flank steak is that it’s considered a “lean” meat. According to the United States Department of Agriculture (USDA), a cut of cooked fresh meat is considered lean when it contains less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol in a 3 1/2 ounce serving. If you can’t find flank steak, other lean cuts of beef that would work well in this recipe include top sirloin steak, sirloin tip steak, and top round steak.
This one-pan dish comes together quickly, so it’s a good idea to have all the ingredients prepped and ready. I like to start with slicing the beef and getting it mixed with the soy sauce and garlic. This allows the beef time to marinate while preparing everything else. Next, I mix up the savory sauce and chop the vegetables. The remaining ingredients are measured out and on standby so that when the cooking starts, everything is within arm’s reach. It's also nice to have the rice prepared and ready to go too. Enjoy!
To your health,
Darlene
Follow Recipes Made Healthy on Instagram
BEEF and BROCCOLI
Yield: 6 servings
Serving Size: 1 cup beef and broccoli with 1/2 cup cooked rice
Prep: 25 minutes
Ready: 40 minutes
INGREDIENTS
Marinated steak
1 pound flank steak, cut into 1/8-to-1/4-inch thick strips
2 tablespoons reduced-sodium soy sauce
2 cloves minced garlic
Sauce
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons water
2 tablespoons corn starch
1 tablespoon brown sugar
1 tablespoon grated ginger root
2 cloves minced garlic
1/2 teaspoon toasted sesame oil
1/8 teaspoon crushed red pepper flakes
Remaining Ingredients
2 tablespoons peanut oil or other neutral oil
1/2 cup water
5 cups broccoli florets (about 1 large head of broccoli)
2 cups cubed onion (about 2 small yellow onions)
1/3 cup thinly sliced green onion
1 teaspoon sesame seeds
3 cups cooked rice, preferably brown rice
DIRECTIONS
To marinate the steak, add steak strips to a large bowl, along with soy sauce (2 tablespoons) and minced garlic (2 cloves). Stir to combine and allow steak to marinate while preparing remaining ingredients.
Prepare the sauce by whisking together hoisin sauce, soy sauce (3 tablespoons), water (3 tablespoons), corn starch, brown sugar, ginger, minced garlic (2 cloves), sesame oil, and red pepper flakes until combined and corn starch is dissolved.
When ready to prepare beef and broccoli, heat peanut oil in a large sauté pan or wok over medium-high heat. Add marinated steak and sauté, stirring occasionally, until steak is cooked through, about 3 to 5 minutes. Using a slotted spoon, transfer beef to a plate and set aside. Turn heat to medium and add water (1/2 cup) to pan along with broccoli and cubed onion. Cover and allow vegetables to cook for 3 to 4 minutes. Add beef back to pan along with prepared sauce and continue cooking for 1 to 2 minutes, or until sauce bubbles and thickens.
Remove pan from heat, top beef and broccoli with green onion and sesame seeds and serve with cooked rice.
Nutrition Information per Serving
356 Calories, 10 g Total fat, 3 g Saturated fat, 0 g Trans fat, 44 mg Cholesterol, 671 mg Sodium, 41 g Total carbohydrate, 3 g Dietary fiber, 7 g Total sugars, 2 g Added sugars, 23 g Protein, 0 mcg (0%) Vitamin D, 72 mg (6%) Calcium, 3 mg (15%) Iron, 636 mg (15%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
