I reach for my skillet when weeknights feel loud and my stomach votes beef and broccoli. This pan supper checks the box for Beef Skillet Recipes and lands in 1 Pot Meals. Got cube steak or cutlets Use it for Beef Cube Steak Recipes and Beef Cutlet Recipes. We lean into Asian Food Recipes that cook fast for Asian Dinner Recipes. Cast Iron Skillet Meals keep the edges sizzling and the sauce glossy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Beef And Broccoli Skillet Recipe
- 3) Ingredients for Beef And Broccoli Skillet
- 4) How to Make Beef And Broccoli Skillet
- 5) Tips for Making Beef And Broccoli Skillet
- 6) Making Beef And Broccoli Skillet Ahead of Time
- 7) Storing Leftover Beef And Broccoli Skillet
- 8) Try these Main Course next
- 9) Beef And Broccoli Skillet
- 10) Nutrition
1) Key Takeaways
I cook this for busy nights and calm nights. The pan stays hot. The broccoli turns bright and tender. The beef sears fast and stays juicy. The sauce tastes savory and a little sweet. We mop up every bit with rice. I write this as Kathy for Simply Cooked Recipes and I share the way I make it at Simply Cooked Recipes.
I keep prep short. I slice beef thin. I grab a big skillet. I mix a small bowl of sauce. I like how the cornstarch holds that sauce and gives a glossy look. Beef Skillet Recipes show their best when heat stays steady and the pan stays roomy. I give the broccoli space so it does not steam soggy.
I plate the beef and broccoli over warm rice. The meal eats clean and quick. Leftovers taste great the next day. The work stays simple and the flavor feels big. Friends ask for seconds. I let them. We all win.
2) Easy Beef And Broccoli Skillet Recipe
I lean on Beef Skillet Recipes when time runs short and hunger runs loud. Beef Skillet Recipes answer fast and cook clean. In one pan I get tender beef and crisp broccoli with a sauce that hugs every bite. The heat kisses the garlic and ginger and the kitchen smells like a small street shop that fries everything right. That smell always pulls folks to the stove.
This dish plays nice with schedules. The knife work takes minutes. The sauce comes from pantry bottles and a spoon of cornstarch. No blender. No big mess. Just a bowl and a whisk. I like how skillet beef dinners give control. I can nudge sweet or salt. I can lift heat with pepper flakes. I can hold back for kids. It bends but never breaks.
For me this fits weeknight dinner when energy dips. The cook moves fast so the meat stays tender. The broccoli stays bright. The sauce thickens and shines. If you love one pan beef skillet comfort, this one hits the notes without fuss. On Simply Cooked Recipes I test it again and again so you can trust the steps and cook with calm.
3) Ingredients for Beef And Broccoli Skillet
Beef sirloin I slice it thin across the grain so each bite stays tender and chews easy. Flank works too when sliced very thin. Cube steak can step in for folks who stock that. The cut matters less than the thin slice.
Broccoli florets I like small trees for quick cook time. Stems taste good when peeled and sliced into coins. The green should smell fresh and look tight.
Neutral oil I reach for canola or avocado. The oil holds high heat and keeps flavors clear. Olive oil can smoke before the beef browns, so I skip it here.
Garlic I mince it fine so it blooms fast in the hot pan. The scent helps sell dinner before we plate it.
Fresh ginger A small spoon wakes the sauce. I keep a knob in the freezer. It grates easy and lasts long.
Cornstarch A dust on the beef gives a thin crust and helps the sauce cling. I add a little to the sauce bowl too for body.
Soy sauce low sodium This brings salt and depth. The low sodium gives room to adjust at the end.
Brown sugar A spoon rounds the sauce. It does not make it candy sweet. It just softens the edge.
Rice vinegar A small splash lifts the sauce. The finish tastes clean and bright.
Sesame oil A little goes far. I add it off heat to keep the aroma bold.
Red pepper flakes This brings warmth. I use a pinch for the adults and skip it for kids. That is the gift of beef skillet meals you can dial spice by taste.
Green onions Fresh rings on top look pretty and add crunch.
Cooked rice I serve the beef and broccoli over rice for a full plate that fills and comforts.
4) How to Make Beef And Broccoli Skillet
Step one Slice the beef thin and pat it dry. Toss with a spoon of cornstarch. The light coat helps browning and keeps juices close to the meat.
Step two Stir soy sauce water brown sugar rice vinegar and a small shake of pepper flakes in a bowl. Keep this near the stove so you can pour fast when the pan asks for it.
Step three Heat a large skillet over medium high. Add oil. Lay half the beef in a single layer. Let it brown. Flip once. Move the beef to a plate. Repeat with the rest. The pan should hold space so the meat sears not steams.
Step four Drop the broccoli into the hot pan with a splash of water. Stir until green brightens and stems soften. Push the broccoli to the edge.
Step five Add garlic and ginger to the center. Stir for a brief moment. The smell will bloom fast. Do not let it burn.
Step six Return the beef with any juices. Pour in the sauce. Stir until the sauce thickens and shines. Taste. Add a touch of vinegar or soy if you want a shift.
Step seven Top with green onions. Spoon over warm rice. Sit and eat. Quick one pan beef dinner makes the table feel full and calm.
5) Tips for Making Beef And Broccoli Skillet
Dry beef browns better. Paper towels help. A dry surface makes that good crust. Thin slices cook in seconds and stay soft. Thick strips can turn tough before the center warms through. Keep the knife sharp for clean cuts.
Heat matters. A hot pan keeps the sear. Crowding cools the surface and the beef steams. Work in batches and move fast. Stir, then pause. Let contact with the pan do its work. That contact builds flavor for all Beef Skillet Recipes.
Balance the sauce to your taste. More vinegar for lift. More brown sugar for round edges. A pinch of pepper flakes for warmth. A few drops of sesame oil at the end for aroma. Skillet beef dinners welcome these small moves.
6) Making Beef And Broccoli Skillet Ahead of Time
I prep the beef in the morning and chill it. The cornstarch coat holds fine. I trim the broccoli and keep it in a bag. The sauce waits in a jar with a lid. When I get home dinner stands one move away. That plan saves money and keeps us out of drive through lines.
For make ahead meals I keep the sear step fresh. I cook the beef right before we eat so the texture stays tender. Broccoli can blanch for a minute and chill. Then it finishes in the pan in a blink. That trick keeps color bright and cuts a few minutes from cook time.
If I plan lunches I pack rice in one side of the container and the beef and broccoli in the other. I keep sauce a little thinner for reheats. One pan beef skillet meals hold flavor for days and reheat well in a microwave with a splash of water.
7) Storing Leftover Beef And Broccoli Skillet
Cool leftovers to room temp, then pack in shallow containers with tight lids. I like single meal portions for fast grabs. The beef keeps texture better when it rests on top of the broccoli and rice.
Reheat in a covered dish with a spoon of water to loosen the sauce. Warm on medium power so the beef stays tender. Stir once in the middle to spread heat. If the sauce tastes shy add a small splash of soy and a squeeze of lemon for lift.
Leftovers keep in the fridge for three days. For longer time move them to the freezer in freezer safe bags. Press out air for best texture. Thaw in the fridge and reheat with a bit of water. Healthy beef broccoli recipe still tastes bright on day two.
8) Try these Main Course next
9) Beef And Broccoli Skillet
Beef And Broccoli Skillet Beef Skillet Recipes
Ingredients
- 1 pound beef sirloin sliced thin against the grain
- 3 cups broccoli florets
- 2 tablespoons neutral oil divided
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 half cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 quarter teaspoon red pepper flakes optional
- 2 green onions sliced for garnish
- steamed rice for serving
Instructions
- Pat the beef dry and toss with cornstarch. I do this right on the cutting board to save a dish.
- Whisk soy sauce water brown sugar rice vinegar sesame oil and red pepper flakes in a small bowl. Set near the stove.
- Heat a large skillet over medium high. Add half the oil. Sear half the beef until browned with little pink then move it to a plate. Repeat with the rest and a splash more oil.
- Drop in broccoli with a splash of water. Stir until bright green and just tender. If the pan looks dry add a drizzle of oil.
- Add garlic and ginger. Stir for a quick minute so the kitchen smells like takeout night.
- Return beef and any juices. Pour in the sauce. Toss until the sauce thickens and coats every piece.
- Taste and nudge the salt heat or sweetness. Scatter green onions. Serve over hot rice. Seconds happen.
10) Nutrition
A typical serving lands around four hundred calories with a strong dose of protein and a modest level of fat. The cornstarch adds a small stack of carbs but most of the carbs will come from rice, so you can swap in cauliflower rice if you like a leaner plate. Sodium depends on the soy brand and how much you reduce the sauce, so I start low and season at the end. The broccoli brings fiber plus vitamin C and a little iron. If you track numbers, plan for about twenty eight grams of protein in a bowl with beef, six grams of fiber when you keep the stems, and a fair share of minerals. I care less about exact math and more about how a plate feeds my crew, and this one feeds well.
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