Beef and Broccoli
February 26, 2026 • 0 comments
This easy beef and broccoli is one of those reliable, no-fuss meals you can count on after a long day. Tender beef, fresh broccoli, and a simple homemade sauce come together quickly for a comforting dinner that tastes better than takeout.
- Servings: 8
Ingredients
- (2 lb) Grass-Fed Top Sirloin Steak
- (6 Tbsp, divided) Corn Starch
- (1 Cup) Low Sodium Soy Sauce
- (6 Tbsp, packed) Light Brown Sugar
- (2 Tbsp) Minced Garlic
- (2 tsp) Ground Ginger
- (4 Tbsp, divided) Olive Oil
- (8 Cups) Small Broccoli Florets
- (1 Cup, Minced) Onion
- (1 Cup, Thin Sliced) Orange Carrots, 3 lb
Directions
Instructions
- Slice the steaks thin.
- (optional) Marinate your steak. in 1/2 cup low-sodium soy sauce, and 1/2 cup rice vinegar.
- Toss the beef and 4 Tbsp of corn starch.
- In a separate small bowl, whisk together the remaining 2 Tbsp of cornstarch with the soy sauce, brown sugar, garlic, and ginger. Set aside.
- Heat a large nonstick sauté pan over medium heat. Add 2 Tbsp of olive oil. Once hot, add the beef and cook, stirring constantly, until almost cooked through. Transfer the beef to a plate and set aside.
- Add the remaining 2 Tbsp of olive oil to the pan. Once hot, add the broccoli florets, onions, and carrots. Cook, stirring occasionally, until broccoli is tender, about 4 minutes.
- Return the beef to the pan and add the prepared sauce. Bring to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.
Notes
- Do not use regular soy sauce; it will make the dish too salty.
- Stir-frying is fast-paced, so prep all ingredients before starting.
- For bright green broccoli, blanch florets in boiling water, drain, and dry well before adding to the pan. If blanching, reduce cooking time in the pan to 2 minutes.
- Ensure the pan is properly preheated to maintain broccoli crispness and achieve a good sear on the beef.
- The sauce must come to a boil for the cornstarch to properly thicken.
