Broccoli beef is an easy recipe to make on those nights that you don’t want to put a lot of time into dinner. Thinly sliced beef cooks very quickly. I use my Instant Pot to make rice as a side dish, so that part takes almost no effort at all. There’s still some work to do, but broccoli beef isn’t a difficult recipe at all.
Chopping takes most of the time with this recipe. The beef is best when sliced thin, which is easiest to do when it’s partially frozen. You don’t want it frozen solid, but a partial freeze is so helpful. I usually try to slice meat for more than one meal when I can. It saves a lot of time for the next meal.
If you want to get out of chopping the broccoli, buy the prechopped stuff or have one of the kids do it. I’m sure one of them can use the practice.
Once everything is chopped, mix up the sauce. Put the flour, broth, sugar, soy sauce and fish sauce in a small bowl. A dash of fish sauce helps this recipe so much. That’s a trick my mother learned from some Japanese exchange students, who were completely amazed by the lack of fish sauce in her refrigerator. Don’t add a lot. A dash is plenty. The flavor it adds is subtle, but really helps the dish overall. Stir the sauce until the sugar and flour dissolve. Put it aside for now.
Preheat your wok or skillet, then put the sliced beef in. Stir it up occasionally as it cooks, until all of the meat is browned.
Now add the rest of the ingredients, including the sauce you made at the start. Stir to coat, bring to a boil, then reduce to a simmer. Stir occasionally.
Always be careful with how long you cook broccoli. Cook it too long, and it becomes this awful mushy stuff with a horrible flavor. I think overcooking is the biggest reason why so many people hate broccoli. They’ve only ever had it cooked to awfulness. Cook broccoli so it is just a little soft, but still has some firmness, and the flavor is so much better.
I’ve done this recipe with a variety of vegetables. Zucchini works well, as does asparagus. In this case, I used green beans with the broccoli. Some vegetables need a little longer cook time, while others should barely be cooked at all. When I make this recipe with bell peppers rather than broccoli, for example, I aim for less than five minutes of cook time for them. Bell peppers get soggy fast, and I like a little crunch left in them.
Depending on your family’s preferences, the broccoli beef can be served over rice or just beside it. My kids prefer to have it beside the rice, so that’s how I do it.
- 1/4 cup flour
- 10.5 oz beef broth
- 2 tbsp sugar
- 2 tbsp soy sauce
- dash fish sauce
- 1 lb round steak cut into strips
- 2 cloves garlic, minced
- 1/8 tsp ground ginger
- 3 cups chopped broccoli
- salt and pepper to taste
Mix flour, broth, sugar, soy sauce and fish sauce in a small bowl until sugar and flour dissolve. Put aside.
Cook steak strips in wok or large skillet over medium-high heat until browned.
Add broth mixture and the rest of the ingredients. Stir to coat beef and broccoli with the sauce. Bring to a boil then reduce to a simmer. Cook until sauce thickens slightly, stirring occasionally.