Easy Beef and Broccoli

$- 1 lb flank steak, thinly sliced against the grain - 2 cups fresh broccoli florets - 3 tablespoons soy sauce, divided - 2 tablespoons oyster sauce - 1 tablespoon cornstarch - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 2 tablespoons vegetable oil, divided - Salt and freshly cracked pepper to taste - Sesame seeds for garnish (optional) - Cooked rice or quinoa for serving When making Easy Beef and Broccoli, I always focus on fresh and quality ingredients. The flank steak is key. Slicing it against the grain makes it tender. Broccoli adds a nice crunch and bright color. For the sauces, I use soy sauce and oyster sauce. They bring rich flavors that enhance the dish. Cornstarch helps to thicken the sauce and coat the beef perfectly. Don't forget the garlic and ginger. They add a wonderful aroma and depth to the dish. Sesame oil gives a nice nutty flavor too. These ingredients create a tasty and balanced meal. You can serve it over rice or quinoa for a full meal. Enjoying this dish is easy when you have everything ready! - Combine sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. - Allow to marinate for 15 minutes. To marinate the beef, use a medium bowl. This step helps the meat soak up flavors. The soy sauce adds saltiness, while the cornstarch helps create a nice texture. - Blanch fresh broccoli in boiling water for 2 minutes. - Drain and set aside. Blanching the broccoli makes it bright green and tender. Boil water in a pot and add the florets. After 2 minutes, quickly drain the broccoli. This method keeps it crisp and vibrant. - Sauté marinated beef in a skillet over medium-high heat. - Cook until evenly browned and fully cooked. Heat 1 tablespoon of vegetable oil in a large skillet. Once hot, add the beef in batches. This prevents overcrowding and ensures even cooking. Sauté for 2-3 minutes until the beef is browned. - Add garlic and ginger to the skillet. - Sauté until fragrant. In the same skillet, add the remaining oil. Then, toss in minced garlic and grated ginger. Stir them for about 30 seconds. Their aroma will fill your kitchen and add depth to the dish. - Incorporate blanched broccoli and stir-fry for 2 minutes. Add the broccoli back into the skillet. Stir-fry it with the garlic and ginger for about 2 minutes. This allows the broccoli to absorb those great flavors. - Mix cooked beef with broccoli and sauces. - Allow sauce to thicken slightly. Return the cooked beef to the skillet. Pour in the oyster sauce, the remaining soy sauce, and sesame oil. Gently mix everything together. This step helps the sauce coat the beef and broccoli. - Adjust seasoning with salt and pepper. - Serve over rice or quinoa, garnished with sesame seeds. Taste the dish and add salt and pepper as needed. Serve the beef and broccoli over a bed of rice or quinoa. If you like, sprinkle sesame seeds on top for a nice touch. To get the best beef texture, slice the flank steak thinly. Always cut against the grain. This step makes the meat tender. Aim for slices about 1/4 inch thick. Marinate the beef for about 15 minutes. This helps it soak up the flavors and makes it juicy. Blanching broccoli is key to keeping its color and flavor. First, boil some water in a pot. Add the fresh broccoli florets for about 2 minutes. You want them bright green and slightly tender. After that, drain and cool them right away. This stops the cooking process and keeps them crisp. When stir-frying, avoid overcrowding the pan. If you add too much food, it steams instead of sears. Cook in batches if needed. Use high heat for the best results. High heat cooks the beef quickly, giving it a nice brown color. This also keeps the broccoli vibrant and crunchy. {{image_4}} You can change the flavor with different sauces. Teriyaki sauce adds a sweet touch. Hoisin sauce brings a rich, savory taste. Both sauces work well with beef and broccoli. Simply swap them for the oyster sauce. Adjust the amount based on your taste. If you want to mix things up, use chicken or tofu instead of beef. Chicken thighs or breasts cook just as well. Cut them into thin slices like you do with beef. For tofu, choose firm or extra-firm. Press the tofu to remove extra water. This helps it absorb flavors better. Feel free to add more veggies to your dish. Bell peppers bring a nice crunch. Snap peas add a sweet pop. You can also try carrots or mushrooms. Just prepare them the same way as broccoli. This makes your meal colorful and healthy. To keep your Easy Beef and Broccoli fresh, follow these steps: - Refrigeration: Allow the dish to cool down. Place it in an airtight container. Store it in the fridge. Enjoy within 3-4 days for the best taste. - Freezing: If you want to save it longer, freeze it. Use a freezer-safe container or bag. Make sure to remove as much air as possible. It can last up to 2-3 months in the freezer. Reheating beef and broccoli is quick and easy. Here are the best methods: - Microwave: Place the leftovers in a microwave-safe dish. Cover with a lid or microwave-safe wrap. Heat on high for 1-2 minutes. Stir halfway through to ensure even heating. - Stovetop: Heat a skillet over medium heat. Add a splash of water or broth. Add the beef and broccoli. Stir often until heated through, about 5 minutes. - Oven: Preheat the oven to 350°F (175°C). Place the dish in an oven-safe container. Cover with foil to keep moisture. Heat for about 15-20 minutes. Knowing how long your dish lasts is essential. Here's the scoop: - In the fridge: Your Easy Beef and Broccoli will stay good for about 3-4 days. - In the freezer: Properly stored, it will last 2-3 months. After that, the quality may decline, but it’s still safe to eat. Yes, you can make Easy Beef and Broccoli ahead. Cook it fully, then cool it down. Store it in an airtight container in the fridge. It stays fresh for about three days. When ready to eat, reheat it on the stove or in the microwave. This dish tastes great even after a day or two! If you need a soy sauce substitute, try tamari. It has a similar taste and is gluten-free. Another option is coconut aminos, which is sweeter and less salty. If you want a low-sodium choice, use low-sodium soy sauce. Each alternative gives a unique flavor, so choose what you like best! The original recipe is not gluten-free due to soy sauce and oyster sauce. To make it gluten-free, use gluten-free soy sauce and check your oyster sauce. Many brands offer gluten-free versions. Always read labels to be sure. This way, you can enjoy the dish without worry! Yes, you can use frozen broccoli! It saves time and is easy to find. Just steam or microwave it before adding it to the skillet. Frozen broccoli is often blanched before freezing, so it cooks faster. This option is great when you want a quick meal. To spice up your beef and broccoli, add chili paste or red pepper flakes. Start with a small amount and taste as you go. You can also use fresh sliced chilies or sriracha for extra heat. Adjust the spice to your liking for a flavor boost! This recipe for beef and broccoli is simple and satisfying. You learned about the right ingredients, step-by-step cooking, and clever tips to enhance flavor and texture. Whether you choose to swap proteins or add fresh veggies, this dish is versatile. Store leftovers properly to enjoy them later. With these tricks, your cooking can be both easy and delicious. Enjoy making this mouthwatering meal anytime!$

Savor the flavors of our Beef and Broccoli Delight! This quick and easy stir-fry combines tender flank steak and vibrant broccoli in a deliciously savory sauce that’s perfect over rice or quinoa. Discover how to marinate, cook, and combine these ingredients for a meal that’s sure to impress. Click through for the full recipe and bring this tasty dish to your dinner table tonight! #BeefAndBroccoli #EasyRecipes #DinnerIdeas #HealthyEating

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Ingredients

1 lb flank steak, thinly sliced against the grain

2 cups fresh broccoli florets

3 tablespoons soy sauce, divided

2 tablespoons oyster sauce

1 tablespoon cornstarch

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

2 tablespoons vegetable oil, divided

Salt and freshly cracked pepper to taste

Sesame seeds for garnish (optional)

Cooked rice or quinoa for serving

Instructions

Marinate the Beef: In a medium-sized mixing bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and the cornstarch. Toss the steak thoroughly to ensure every piece is coated. Allow it to marinate for about 15 minutes to absorb the flavors.

Prepare the Broccoli: While the beef is marinating, bring a pot of water to a rolling boil. Add the fresh broccoli florets and blanch them for approximately 2 minutes, until they turn a vibrant green and are slightly tender but still crisp. Drain the broccoli and set aside to cool.

Cook the Beef: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil shimmers, add the marinated beef in batches to avoid overcrowding the pan. Sauté for 2-3 minutes until the beef is evenly browned and fully cooked. Once done, remove the cooked beef from the skillet and set it aside on a plate.

Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil along with the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly until the mixture is fragrant and the garlic is slightly golden.

Stir-Fry Broccoli: Add the blanched broccoli to the skillet and stir-fry for an additional 2 minutes, allowing the broccoli to absorb the flavors from the garlic and ginger.

Combine Ingredients: Return the cooked beef to the skillet with the broccoli. Pour in the oyster sauce, the remaining tablespoon of soy sauce, and the sesame oil. Gently stir all the ingredients together until the sauce thickens slightly and beautifully coats the beef and broccoli.

Final Seasoning: Taste the mixture and adjust with salt and freshly cracked pepper as desired, enhancing the flavors to your liking.

Serve: Plate the beef and broccoli mixture over a generous serving of cooked rice or quinoa. If using, sprinkle sesame seeds over the top for an extra crunch and visual appeal.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4