If you’re craving Chinese food but don’t want to order takeout or visit your local restaurant, this easy Beef and Broccoli recipe is just what you need. This is also one of my favorite dishes as it is easy to make and tastes delicious. The best part? With a handful of basic ingredients, you can whip up this delicious dinner in just 30 minutes, making it both nutritious and convenient. Let’s get started!
What part of beef to use?
For this recipe, I prefer using beef rump steak. It both tastes good and is not that expensive. Try searching for relatively flat and not too thick beef piece as it will be easier to slice into bite-sized pieces. Other beef choices could be: Top Sirloin Steak, Top Round Steak, and Tri-Tip Steak.
Additionally, before cutting beef, let it sit in the freezer for up to 30 minutes. It will make it easier to cut into small pieces.
While the name of the recipe suggests beef and broccoli, you can certainly get creative with your vegetable choices. I’ve experimented with a variety of options, including carrots, bell peppers, and mushrooms, and each variation was good. So, if broccoli isn’t your favorite, you can swap it or just additionally add your preferred veggies. You can also consider using bok choy, snow peas, or baby corn.
As for the base, rice is an excellent alternative to noodles.
Do you need a wok pan for this recipe?
Stir-frying is frequently associated with woks, so don’t worry if you don’t have one. This recipe worked just as well when I made it in a standard pan. Although the high, sloping edges of a wok are great for rapid cooking, a deep skillet or frying pan will work just as well.
Storing and reheating
Storing: Place leftovers in an airtight container for up to 3 days.
Reheating: Reheat in a pan on low-medium heat for 5-10 minutes or in the microwave for 2 minutes.
Freezing: It’s not recommended to freeze this dish.
Easy beef and broccoli recipe
- 200 g beef (rump steak)
- 200 g broccoli
- 190 g egg noodles
- 20 g soy sauce
- 7 g oyster sauce
- 2 minced garlic cloves
- 1 tbsp cornstarch
- 0.25 tsp black pepper
- 1 tsp sunflower oil
- 60 g soy sauce
- 20 g oyster sauce
- 20 g ketchup
- 3 minced garlic cloves
- 14 g brown sugar
- 0.5 tsp black pepper
- Add beef for 10 minutes in the freezer (it will be easier to cut it later). Wash broccoli and cut into smaller pieces (use only florets). Wash them and set a side.
- Prepare beef marinate: in a bowl mix garlic, soy sauce and oyster sauce. Set it aside.
- Take beef out of the freezer and cut into smaller lengthwise pieces (slices should be thin).
- Pour marinate over the beef, add cornstarch, mix well and let it marinate for at least 30 minutes.
- Prepare the sauce: in a bowl mix soy sauce, oyster sauce, ketchup, garlic, brown sugar and set it aside.
- Heat the pan to a bit higher than medium heat, add a teaspoon of sunflower oil. Add broccoli florets and cook for about 5 minutes until broccolis become softer. Take broccolis out and set it aside.
- Heat the pot to high heat and cook noodles as instructed on the pancake. Dry out the noodles and set them aside.
- Increase pan heat to a bit higher and add beef. Cook for about 4-5 minutes, until the beef becomes slightly brown.
- Once beef is done, lower the heat to medium, add broccoli and cook for 2-3 minutes. Then add noodles, sauce and mix everything well.
- Serve in a bowl and sprinkle with toasted sesame seeds.
Nutrition table of beef and broccoli recipe
|Amount per serving||100 g|
|Energy value||706 kJ|
|Saturated Fat||1 g|