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close up view of serving bowl with beef and broccoli that's it garnished with scallions and red pepper slices

Beef and Broccoli (that's it)

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  • Author: Stacey
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 portions 1x

Description

You'll love this approachable and delicious beef and broccoli recipe. Most ingredients are pantry staples you'll already have on hand.

Ingredients

Units Scale
  • 1 1/2 pounds New York Petite Sirloin, sliced thin (more options in note #1)
  • 3 teaspoons baking soda
  • 5 cups broccoli, chopped (approx. two medium heads)
  • 1 1/2 tablespoons garlic, finely diced (4-5 cloves, depending on size)
  • 2 teaspoons fresh ginger, grated or finely diced (pinky-sized piece)
  • 1/2 to 1 bunch of scallions, chopped
  • 1/2 to 3/4 teaspoon salt (to season the steak)
  • 1/4 teaspoon pepper (to season the steak)
  • canola oil for frying
  • 5-6 thin slices of red pepper (optional garnish)

For the sauce:

  • 2 tablespoons corn starch
  • 3/4 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar

For the rice:

  • 2 cups basmati rice (cook to package instructions)
  • 1 tablespoon butter
  • 1/2 teaspoon salt

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Instructions

  1. Depending on the size and shape of your steak, slice it into thin strips (about ¼” in thickness). You can chose the length, just make sure the pieces are cut around the same size so they cook evenly. My slices were about 2” long. Remember to slice against the grain of the meat so it's easier to chew.
  2. Spread out your slices of steak on a sheet pan and sift the baking soda over the beef. My video shows this well. Make sure to distribute evenly. This technique is called velveting and it will tenderize the beef before cooking. Toss the beef to coat then put in refrigerator for one hour.
  3. Chop broccoli into small-to-medium florets and put in a pot with water and a steamer basket. Set aside for now.
  4. Finely dice the garlic. I usually slice the garlic into thin rounds, then dice it down into smaller bits from there.
  5. Cut a thick pinky-sized piece of ginger and peel it with a kitchen peeler or knife. I grated it on a microplane. If you don't have a microplane just finely dice it with a knife.
  6. Chop the scallions. You can use a whole bunch if you love scallions like me. Otherwise, half a bunch should work. I like to have extra to serve on the side. You can use the extra chopped scallions for other recipes liked baked potatoes.
  7. If you are using the optional red pepper garnish, you can slice 5-6 strips of pepper now.
  8. Plan your time here. When the steak has been in the refrigerator for about 45 minutes, you can probably start the rice. Plan for 20-30 minutes to cook the rice.
  9. With the broccoli plan your time as well. You could start cooking it when you take the steak out of the refrigerator. Cook on high heat with lid on the pot for 10 minutes. Check the tenderness at 10-minute mark. If you like a softer broccoli, leave it steaming a couple of extra minutes. When it's ready – remove it from the heat and transfer to a bowl. Run under cool water for a minute to stop the cooking process if you think you need to. Don't overcook the broccoli because it could turn to mush when you add it to the pan.
  10. When steak is finished velveting/tenderizing, put in a strainer and run under water to rinse off the baking soda. Then transfer to a sheet pan and blot dry with paper towel. Dry it well here. Season with salt and pepper. When I season protein, I like to let it sit for a few minutes after salting and peppering.
  11. Add the sauce ingredients (cornstarch, beef broth, soy sauce, brown sugar) to a mixing bowl and whisk together until well combined.
  12. You'll need two pans for this so you don't crowd the beef. Add a tablespoon or two of canola oil to each pan and put heat on high. Make sure the oil is hot before adding beef. Distribute beef to both pans and lay the pieces flat with no overlapping.
  13. Cook for 3-4 minutes on high heat until you can see it browning and crisping around the edges. Toss the beef in each pan.
  14. Add the ginger and garlic to one pan and give a mix. Turn down the heat a little here so you don't burn the garlic. You can now add the beef from the other pan and stir all the beef, garlic and ginger together for a minute.
  15. Add about a ¼ cup of chopped scallions to the beef pan and stir. Then add the sauce and stir.
  16. The sauce will thicken fairly quickly. Stir for a minute or two – it will also darken here as well.
  17. Add the steamed broccoli and give one final mix and you're done.

Equipment

Notes

  1. You can also use regular sirloin, flank steak or ribeye for this recipe. The petite N.Y. sirloin is the one I always use because it's usually the most affordable and goes on sale more often than other cuts. 

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Find it online: https://eatthebite.com/beef-and-broccoli-thats-it/