• 1 1/4 to 1 1/2 flank steak
  • 1 head broccoli, cut into florets
  • 1 package fresh sliced button mushrooms
  • marinade for steak (see below)
  • 3 to 4 C beef broth
  • olive or canola oil
  • 2 cloves garlic, chopped
  • 1 tsp freshly grated ginger
  • 1/4 C soy sauce
  • 1/4 C oyster sauce
  • 2 TBLS cornstarch
  • 1 pinch brown sugar
  • 1 TBLS sesame oil
  • 1/2 tsp black pepper
  • kosher salt
  • 1/4 C soy sauce
  • 1 tsp oyster sauce
  • 1 clove garlic, chopped
  • 2 tsp toasted sesame oil
  • pinch of brown sugar
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No more “take-out” Beef and Broccoli for me! Well…unless I’m too lazy to cook. I hope you love this recipe as much as I loved creating it. Just a few simple steps and you will have dinner on the table in the time it takes to prepare the rice.

I used flank steak and would highly recommend using this cut of meat. It was super tender and slices thin so easily.

I typically use a basmati or jasmine rice in most of my recipes. I always start by adding just a touch of olive oil to a sauce pan, medium heat, with about a cup and a half of rice and allow the rice to “open” for a few minutes. I then add three cups of water, stir, bring to a boil, lower the heat to a really low setting, cover and let cook gently for about 15 to 20 minutes. I do occasionally stir while the rice is cooking.

I would highly recommend using a wok to prepare this dish. I prefer using a wok because it is a quick sear (cook) at a high temperature. I love this one from All-Clad.

Start preparing your rice in your usual way or see above to learn how I make mine. Slice your flank steak in thin slices, against the grain.

In a bowl, mix all of the ingredients for the marinade. Add the flank steak slices and coat well…mixing with your hands. Set aside.

Heat up a tablespoon of oil in a wok or deep pan. Add in the broccoli and cook for about three to four minutes. Stirring often.

Transfer broccoli to a plate and set aside. Add the mushrooms and just a pinch of the kosher salt to the wok…you do NOT need to add any additional oil. Cook mushrooms just until they become tender.

Add the mushrooms to the plate of broccoli. Drop in just a touch of oil to the wok and add about half of the marinaded flank steak. You will want to cook the meat in batches so the steak browns instead of steams…usually two batches for this amount of steak is perfect. Once the first batch of steak is finished, remove and place onto a plate or bowl and reserve, then repeat with the second batch.

As the second batch of steak is browning, in a bowl, mix well, one cup of the beef broth, the soy sauce, oyster sauce, garlic, ginger, pepper, brown sugar, toasted sesame oil and cornstarch (measurements from the original recipe, not the marinade).

When the second batch of steak is finished, add back the first batch, the broccoli and the mushrooms to the wok. Pour in the sauce you just prepared. Stir. You will notice that with the heat of the wok, the sauce will start to thicken rather quickly.

Have the remaining three cups of beef broth at the ready…this is kind of where it can get tricky…start adding the remaining broth, in half cup increments…you may or may not use all of it…you are looking for the sauce to form a gravy-like consistency. I ended up using all of the remaining three cups for mine.

Once the sauce has formed perfectly, allow the ingredients to kind of soak in the sauce at a very low temperature for a few minutes…you will be amazed at how this develops more flavor.

To serve, add cooked rice to a bowl and top with this fabulous Beef and Broccoli mixture. ENJOY!

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