Beef and Broccoli


For the Beef:

  • 1 pound flank steak, sliced into 1/4 inch thick strips
  • 2 tablespoons cornstarch
  • 1 tablespoon canola oil

For the Broccoli:

  • 3 cups small broccoli florets
  • 1/2 cup beef stock
  • 5 cloves garlic, minced

For the Sauce:

  • 1/2 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 2 teaspoons cornstarch


  1. Prepare the Beef:
    • In a large bowl, toss the sliced beef with 2 tablespoons of cornstarch until the beef is well-coated. This helps to thicken the sauce later and gives the beef a nice glaze.
  2. Brown the Beef:
    • Heat the canola oil in a pan over medium heat. Once the oil is hot, add the beef in a single layer, and cook until it browns, about 2-3 minutes per side. Stir frequently for even cooking. Once browned, transfer the beef to a plate and set aside.
  3. Cook the Broccoli:
    • In the same pan, add the broccoli florets and minced garlic. Stir to combine.
    • Pour in the beef stock, which will help steam and cook the broccoli. Simmer until the broccoli is tender but still crisp, about 10 minutes. Stir occasionally to prevent burning.
  4. Make the Sauce:
    • While the broccoli is cooking, combine the soy sauce, brown sugar, and 2 teaspoons of cornstarch in a small bowl. Whisk it together until smooth. This mixture will create the savory and slightly sweet sauce for the dish.
  5. Combine and Simmer:
    • Return the cooked beef to the pan with the broccoli.
    • Pour the sauce mixture over the beef and broccoli. Stir well to combine.
    • Let the mixture simmer for about 5 minutes, or until the sauce has thickened to your liking. The cornstarch will help the sauce thicken and adhere to the beef and broccoli.
  6. Serve:
    • Once the sauce is thickened, remove the pan from the heat.
    • Serve the beef and broccoli over a bed of cooked white rice, or if you prefer, with noodles or another grain of your choice.

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