Beef and broccoli over rice is one of those classic meals that almost everyone enjoys, and it’s so easy to whip up on a busy night! This is a frequently requested meal in our household and if we have leftovers, they’re quickly consumed the next day for lunch.
You can easily double or triple the recipe, too. I’ve served up a huge pan of it for a group of hungry teens or college students more than once. If you like, sub pea pods or snap peas for the broccoli.
Beef & Broccoli
Beef & Broccoli with Rice
Add the following ingredients into a gallon-size freezer bag, and then “knead” to coat (or mix it up in a bowl). Marinate in the fridge (at least an hour).
* 2 tbsp. low-sodium soy sauce
* 1 tbsp. water
* 1 tbsp. vegetable oil
* 1/2 tsp. baking soda
* 1 tsp. honey
* 1 tbsp. cornstarch
* 1/4 tsp. ground black pepper
* 1 1/2 lb. round steak (or flank steak, strip steak, etc.) sliced thin against the grain
In a small bowl, combine the following, and set aside:
* 1/2 c. low-sodium soy sauce
* 2 tbsp. brown sugar
* 3-4 cloves garlic, minced
* 2 tbsp. flour
* 1 tbsp. vegetable oil
* 1 tbsp. rice vinegar
Prep your veggies (you could throw these into a freezer bag, and freeze separately from marinating meat for a freezer meal):
* 2 broccoli crowns, rinsed and cut into florets (or sub snap peas or pea pods)
* 1/2 white onion, diced or sliced super thin (optional – I just tend to add onion to everything)
* 1-2 carrots, sliced julienne-style
Prep your rice. Heat 1 tbsp. oil in a large saute pan over medium to medium-high heat. Add broccoli, onions and carrots, and saute 2-3 minutes, stirring often. Transfer veggies to a plate. Then heat 1 more tbsp. oil to the pan, and add half of the the marinated meat, browning each side. Remove to a plate, and then brown the rest of the meat. When cooked to your liking, reduce heat, add back meat, juices, and veggies to pan. Mix in the sauce, and cook until heated through. Serve over rice.