Beef and Broccoli

Quick and easy dish if you are craving some Chinese influenced foods!

Course Main Course

Cuisine Chinese

Keyword easy, Kid approved

Servings 4

3 tbsp water
3 tbsp cornstarch divided
1 pound flank steak or substitute a pound of other meat or veggies
½ cup soy sauce or coconut aminos use the lower sodium soy sauce
3 tbsp packed brown sugar
1 tbsp minced garlic
2 tsp fresh grated ginger you can use powder, read the bottle to make the substitution equivalent
2 tbsp oil divided
4 cups broccoli florets
½ cup white onion sliced
rice or noodles optional
pepper flakes optional

In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water.
Add the beef to the bowl and toss to combine.
In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce or coconut aminos, brown sugar, garlic and ginger. Set the sauce aside.
Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles and sprinkle with pepper flakes if you want to spice it up a bit!

Ingredient Notes & Helpful Tips

Flank Steak Substitutions
Flank steak isn’t always easy to find and may be labeled differently depending on the store. I usually find it sold as London Broil, but if neither is available, these cuts work well (in order of preference):
- Skirt steak
- Flat iron steak
- Sirloin steak
- Tri-tip steak
- Hanger steak
Optional Step for Extra Tender Beef (Takeout-Style Tip)
If you’d like especially tender beef, you can use a traditional stir-fry technique sometimes called velveting.
- Mix ¾–1 teaspoon baking soda with ¼ cup water, massage it into the sliced beef, and let it rest for 15–20 minutes (not longer).
  Rinse the beef very thoroughly, pat dry, and then continue with the recipe.
Soy Sauce vs. Coconut Aminos
Coconut aminos are a gluten-free, soy-free alternative to soy sauce. They’re lower in sodium and slightly sweeter, which works well in this dish. I use them to limit soy intake, and no one in my family notices the difference.
Thickening the Sauce
For the cornstarch to properly thicken the sauce, it must come to a gentle boil. If the sauce doesn’t thicken right away, give it another 30–60 seconds of heat.
Serving Ideas
This dish is most commonly served with white rice, but it’s flexible. You can also serve it with noodles, brown rice, or fried rice. I usually use jasmine white rice, but make what your family enjoys.