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Easy Beef and Broccoli Skillet

This easy Beef and Broccoli recipe is whipped up in just under 30 minutes with your deep cast iron skillet. Loaded with flavor, this quick dinner is sure to beat Chinese takeout in both price and flavor!

Serve this dish up with some Dutch oven white rice or even switch the beef for shredded chicken for a leaner meat option.

Beef and Broccoli Stir Fry in a deep cast iron skillet

What is a stir fry?

A stir fry in the traditional sense, is all items being lightly fried in hot oil and combined in a wok. While you certainly can get a cast iron wok, a deep dish cast iron like this one, will do the job just fine! A stir fry typically has vegetables, a protein, and usually noodles of some sort involved. But as you can see, there is a whole range of stir fries including this super simple and quick beef and broccoli recipe!

What cut of beef is best for beef and broccoli?

Any time I see a flank steak at the grocer, my mind instantly goes to a quick stir fry. These aren’t found all the time though and can get a bit pricey. You can also use a Top Sirloin Steak, Top Round Steak, or a Tri-Tip Steak. Just be sure that when preparing, you cut against the grain to keep these cuts of meat more on the tender side when cooking. You want to expose that fat and binding, giving it a chance to render while it fries.

beef and broccoli stir fry close up image

How to Make Beef and Broccoli Takeout at Home (with video)

As you’ll see from the video below, it’s super quick and easy! Be sure to print out the recipe below for the full list of detailed steps.

But basically, you’re going to fry the thinly cut steak in some oil with salt and pepper, then remove them from the skillet. Then you’ll steam your broccoli in the same skillet with a bit of beef broth. It’s a half steam/half sauté kind of a situation. We want the broccoli to get green and vibrant, but a little char from the skillet gives some great texture.

To the side you’ll make the sauce and a cornstarch slurry. When the broccoli is done, add the beef back to the skillet and pour over the sauce. Let it cook and stir everything together so it’s well coated. Next add the cornstarch slurry. Here’s the key tip – let it cook while flipping to coat everything, until it has darkened to a deep brown and is shiny. That’s when you’ll know it is done and the cornstarch has been cooked completely.

Serve it over rice and garnish with sesame seeds and green onions. Bam! Dinner is done!

beef and broccoli in a bowl

How to store leftovers

Transfer any leftovers to an airtight container and refrigerate. Leftovers will keep for about 3 days. Microwave on high for a minute or two, stirring half way. Or add some oil to a skillet and give everything a quick fry.

More Restaurant Recipes you’ll love!

Easy Beef and Broccoli Skillet Recipe

This quick and easy Beef and Broccoli recipe comes together in just 30 minutes including prep time! Loaded with flavor, this Asian-inspired dish will satisfy your cravings for expensive takeout, using common kitchen ingredients.
Print Recipe
close up image of Chinese beef and broccoli in a cast iron skillet
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Equipment

  • 12-inch deep skillet
  • tongs
  • garlic press
  • Knife
  • Cutting board
  • Whisk
  • measuring spoons

Ingredients

  • 1 Tablespoon avocado oil
  • 2 pounds flank steak cut against the grain into 1/4 inch thin strips
  • 1 teaspoon black pepper
  • 2 heads broccoli cut into florets, about 2-3 cups
  • 1 cup beef stock unsalted, divided
  • 2 Tablespoons cornstarch
  • sesame seeds for garnish
  • green onions thinly sliced for garnish

Sauce

  • 1/3 cup soy sauce or coconut aminos
  • 1/4 cup brown sugar loosely packed
  • 1 Tablespoon garlic minced
  • 1 Tablespoon fresh ginger minced
  • 2 teaspoons sesame oil
  • 1 teaspoon hot sauce

Instructions

  • In a deep skillet over high heat, add a Tablespoon of avocado oil and half of the sliced flank steak to sear on both sides of the strips, 2 minutes each side. Remove from the skillet and discard any liquid before adding the other half of the sliced flank steak.
  • Once steak is seared and resting on a plate, add the chopped broccoli and 1/2 cup of beef broth to the skillet to cook the broccoli. Sauté and steam in the skillet until broccoli is bright green and becoming tender, about 5 minutes. Much of the beef broth will render.
  • While the broccoli is cooking, mix together the sauce ingredients. To the other half of the beef broth whisk in the cornstarch.
  • Add the steak strips back to the skillet with the broccoli, and pour the sauce over. use tongs to coat the broccoli and steak in the sauce completely. Then add in the slurry and toss to coat again.
  • Allow to cook for about 5 minutes. The sauce will thicken, become a rich brown color, and glossy in appearance.
  • Remove from heat and top with sesame seeds and green onions. Serve over rice or cauliflower rice if desired.

Nutrition

Serving: 0.5cup | Calories: 278kcal | Carbohydrates: 20g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 725mg | Potassium: 964mg | Fiber: 4g | Sugar: 10g | Vitamin A: 949IU | Vitamin C: 136mg | Calcium: 108mg | Iron: 3mg
Servings: 8
Calories: 278kcal
Author: Katie Chase

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