Easy Beef And Broccoli Recipe takes a classic take-out favorite and makes it super quick and easy to make at home. Made on one sheet pan and ready in under 30 minutes, this is a meal the whole family will love!
1poundsirloin steak, sliced thin into ¼ inch thick slices against the grain (you can also use a flat iron steak)
3cupsbroccoli florets, cut to 2 inch pieces) cut to 2 inch pieces
Cooked rice for serving
Instructions
In a bowl, whisk together broth, soy sauce, hoisin sauce, sesame oil, water, rice vinegar, brown sugar, garlic powder, ginger, corn starch and red pepper flakes until well combined.
Toss with steak slices and broccoli until everything is evenly coated. If freezing, place in zipper freezer bag and freeze. Thaw when ready to cook.
When ready to cook, preheat the oven to 400 degrees.
Line a sheet pan with a large piece of parchment (I like mine to come up over all sides) or foil.
Spread beef and broccoli into a single layer on the pan and pour all remaining marinade over the beef and broccoli.
Bake for 20-25 minutes until broccoli is fork tender, beef is cooked and sauce has slightly thickened. Serve immediately over rice and spoon sauce over as well.
Video
Notes
Slice the beef thin — I went with around ¼ inch slices. That way it cooks up quickly while still being tender. A little trick for easier slicing: place the steak in the freezer for 30 minutes prior to slicing.
And, be sure to slice against the grain.
Try and make the broccoli florets around the same size. I cut them so that they were around 1 ½ inch chunks. This helps them cook more evenly.
Don't leave out the cornstarch — it helps the sauce thicken.
Speaking of sauce, don't leave all that extra sauce that collects on the pan behind! I like to spoon it over my plate.
Prep ahead: slice the beef, clean and cut the broccoli and mix together the sauce. Or throw it all together a freeze before cooking.
Storage and leftovers: this lasts up to 4 days covered in the refrigerator and reheats well in a pan or in the microwave.