Weeknight Beef and Broccoli
Weeknight Beef and Broccoli
Ingredients
For the Beef
- 1 1/2 pounds chuck roast, thinly sliced against the grain
For the Beef Seasoning
- 1 tablespoon cornstarch
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1/2 teaspoon garlic powder, or as needed
For the Sauce
- 1/3 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
For the Vegetables
- 1 yellow onion, medium, thinly sliced
- 2 carrots, medium, thinly sliced into rounds
- 4 cups broccoli florets, from 1 large head
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Cooking & Serving
- 2 tablespoons vegetable oil
- 2 cups white rice, uncooked, for serving
Instructions
- 1
Prepare the beef: Lay the thinly sliced chuck roast on a cutting board. In a medium bowl, combine the beef with 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss until the beef is evenly coated.
⏱️ 5 min
- 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, 1/2 teaspoon garlic powder, and 1/2 teaspoon ginger powder until the sugar is dissolved.
⏱️ 3 min
- 3
Cook the beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 8 minutes, stirring frequently, until the beef is browned and cooked through. Remove the cooked beef from the pan and set it aside.
⏱️ 8 min
- 4
Sauté vegetables: Add the thinly sliced yellow onion and carrots to the same pan (add a splash more oil if needed). Sauté for 3-4 minutes until the onions become translucent and the carrots begin to soften.
⏱️ 4 min
- 5
Add broccoli: Stir in the broccoli florets and continue to sauté for another 2-3 minutes until the broccoli turns a vibrant green and is tender-crisp.
⏱️ 3 min
- 6
Thicken the sauce: Pour the prepared sauce over the vegetables in the pan. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Pour the cornstarch slurry into the pan, stirring continuously until the sauce thickens to your desired consistency.
⏱️ 2 min
- 7
Combine and serve: Return the cooked beef to the pan with the vegetables and thickened sauce. Toss everything together to combine and ensure the beef is coated. Serve the Weeknight Beef and Broccoli immediately over a bed of freshly cooked white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Weeknight Beef and Broccoli
Ingredients
For the Beef
- 1 1/2 pounds chuck roast, thinly sliced against the grain
For the Beef Seasoning
- 1 tablespoon cornstarch
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1/2 teaspoon garlic powder, or as needed
For the Sauce
- 1/3 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
For the Vegetables
- 1 yellow onion, medium, thinly sliced
- 2 carrots, medium, thinly sliced into rounds
- 4 cups broccoli florets, from 1 large head
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Cooking & Serving
- 2 tablespoons vegetable oil
- 2 cups white rice, uncooked, for serving
Instructions
- 1
Prepare the beef: Lay the thinly sliced chuck roast on a cutting board. In a medium bowl, combine the beef with 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss until the beef is evenly coated.
⏱️ 5 min - 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, 1/2 teaspoon garlic powder, and 1/2 teaspoon ginger powder until the sugar is dissolved.
⏱️ 3 min - 3
Cook the beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 8 minutes, stirring frequently, until the beef is browned and cooked through. Remove the cooked beef from the pan and set it aside.
⏱️ 8 min - 4
Sauté vegetables: Add the thinly sliced yellow onion and carrots to the same pan (add a splash more oil if needed). Sauté for 3-4 minutes until the onions become translucent and the carrots begin to soften.
⏱️ 4 min - 5
Add broccoli: Stir in the broccoli florets and continue to sauté for another 2-3 minutes until the broccoli turns a vibrant green and is tender-crisp.
⏱️ 3 min - 6
Thicken the sauce: Pour the prepared sauce over the vegetables in the pan. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Pour the cornstarch slurry into the pan, stirring continuously until the sauce thickens to your desired consistency.
⏱️ 2 min - 7
Combine and serve: Return the cooked beef to the pan with the vegetables and thickened sauce. Toss everything together to combine and ensure the beef is coated. Serve the Weeknight Beef and Broccoli immediately over a bed of freshly cooked white rice.
⏱️ 2 min