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  • Writer's pictureNicole Kuhn

Beef & Broccoli

Skip greasy takeout and whip up this fast and fresh version of beef and broccoli in 20 minutes or less. The beauty in this beef and broccoli dish is that I have made it using leftover roast, flank steak, sirloin, and top round steak. This is a great dish to make if you have leftover beef and want to transform it into a new dish for your next meal! This dish can be enjoyed on its own or on top a bed of rice.





  • 1/2 lb. steak (top round, flank, sirloin etc.), cut into 1-inch pieces

  • 1/4 cup soy sauce

  • 2 tsp. corn starch

  • 1 tbsp. brown sugar

  • 1 tbsp. vegetable oil, reserved

  • 1 head of broccoli, cut into florets

  • 1/2 cup water

  • 1 1/2 tsp. garlic, minced

  • 1/4 tsp. red pepper flakes


  • In a bowl, mix together the soy sauce, corn starch, and brown sugar. Mix well to combine and set aside.

  • In a large skillet or wok, heat 1 tbsp. vegetable oil over medium high heat. Once hot, add in the beef and cook until almost cooked through. Transfer the beef to a plate and set aside.

  • In the same pan or wok, add the broccoli and sauté until it starts to brown. Then, add in the water, cover with a lid, and let steam for about 2 minutes until the broccoli is bright green and tender.

  • Remove the lid and add garlic and red pepper flakes. Cook until fragrant.

  • Add the beef and sauce to the pan and cook until combined and heated through.

  • Optional: Serve over a bed of rice and sprinkled with sesame seeds.

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