For the Beef:
- 1/2 cup beef broth
- 1/4 cup low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon dried onion powder
- 1/2 teaspoon dried garlic powder or more to taste
- 1/4 teaspoon ground ginger or more to taste
- minced fresh garlic and minced fresh ginger to taste
- 1 pound beef round cut into strips; or another TENDER cut
For the Broccoli:
- 1 tablespoon oil
- 1 pound broccoli in florets
- Marinate beef:Whisk beef broth, soy sauce, sesame oil, brown sugar, cornstarch and spices (and fresh garlic/ginger, if using) together in a medium bowl. Stir in the beef and set aside.
- Cook broccoli:Heat 1 tablespoon oil in a large sauté pan over medium heat. Add the broccoli and stir fry until just tender, about 5 minutes. Remove from the pan and set aside on a plate.
- Cook beef:Increase the heat to medium-high. Add the beef with the marinade to the hot pan and stir-fry until beef is just cooked, 30 seconds to 2 minutes (depending on how done you want it).
- Finish dish:Stir the broccoli into the beef and simmer for 30-60 seconds, until sauce has thickened.
Beef: Please do yourself a favor and use a tender cut of beef that cooks quickly. Something like beef round cut into strips is perfect. I know there’s many delicious recipes for crock pot beef and broccoli out there, but this one is a quick variation so you need a quick-cooking cut of beef.
Beef broth: if you don’t have any beef broth on hand, you can use chicken broth. the sauce will be less rich, but still delicious.
Toasted sesame oil: this does add a nice flavor, but it’s an ingredient I know not everybody has on hand. Just use a neutral oil to replace it, and sprinkle the dish with sesame seeds before serving, if you have those.
Brown sugar: calm down, people, it’s just 1 teaspoon 😉 if you want to avoid the sugar, use honey/maple syrup or skip it completely.
Broccoli: I used fresh, but frozen broccoli is OK, too. I would defrost before using it, and you’ll have to be OK with it being a little more mushy.
- don’t overcook the beef or it will turn out tough
- don’t overcook the broccoli either, or it will get smashed when you stir it into the beef and sauce
We love this served over rice, but Asian noodles work really well, too – when I make noodles, I toss them in the skillet with the beef and broccoli to coat them in the sauce. So good!
This would also work well with zucchini noodles for a low carb dinner, for you crazies out there 😉
Nothing beats those quick and easy recipes when you have a bunch of hungry people complaining in the kitchen 😉 But it’s even worse to take little kids out to eat, so this is one of my favorite ways to make takeout right at home!
What I love most about this recipe? I don’t have to run to a specialty store to buy seven different sauces and spices. I have most of these in my pantry all the time – the one I buy especially for Asian-inspired recipes is toasted sesame oil. But that’s one, and not seven, so I figure it’s fine to call it fuss-free 😉