Easy Beef & Broccoli
Submitted by Alisersa
Tender beef strips and crisp broccoli florets tossed in a creamy broccoli soup sauce with garlic and soy. Better than takeout and ready in 25 minutes over fluffy white rice.
YIELD
6 servingsPREP
5 minCOOK
20 minREADY
25 minSkip the takeout menu and make this restaurant-quality stir-fry faster than delivery would arrive.
Slicing the beef thin and across the grain keeps it incredibly tender, while high heat sears the outside without overcooking the inside.
Cream of broccoli soup might sound unusual, but it creates a luscious, velvety sauce that rivals any Chinese restaurant without the cornstarch slurry.
Fresh broccoli stays bright green and crisp-tender, giving you that perfect snap with every bite.
Pro Tips
- Slice beef across the grain for maximum tenderness
- Cook beef in batches to avoid overcrowding and steaming
- Keep broccoli and onions crisp by not overcooking
- Use fresh garlic, not jarred, for the best flavor punch
Variations
- Swap sirloin for flank steak or ribeye
- Add sliced bell peppers or snap peas with the broccoli
- Stir in a teaspoon of sesame oil at the end for nutty flavor
- Serve over cauliflower rice for a low-carb option
Ingredients
or top round steak, 3/4 inch thick, sliced across the grain into thin strips
Directions
In large skillet over medium-high heat, cook the beef in one tablespoon oil. Remove from heat.
Reduce heat to medium. In remaining oil cook broccoli and onion with garlic until tender-crisp.
Stir in soup, water and soy sauce. Heat to boiling.
Return beef to skillet. Heat through, stirring often.
Serve over rice.
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