Beef & Broccoli

This beef and broccoli takes a shortcut that actually works. Instead of making a sauce from scratch, cream of broccoli soup thinned with water and soy sauce becomes the gravy. It coats the beef strips and vegetables in a thick, creamy sauce that clings to rice without tasting like you opened a can.

The technique is classic stir-fry in two stages. Brown the sliced sirloin first over medium-high heat, then pull it out. The broccoli and onion wedges cook next in the same skillet with garlic until they’re crisp-tender. Everything comes back together once the soup-based sauce is added.

Slicing the beef thin and against the grain is what keeps it tender. Thick slices or cuts that go with the grain turn chewy no matter how quickly you cook them.

The cream of broccoli soup doubles down on the broccoli flavor in a way that a plain soy-based sauce doesn’t. You get broccoli in the sauce and broccoli as a vegetable.

Chef Tips

• Get the skillet hot before adding the beef. If the pan isn’t hot enough, the meat steams instead of browning.
• Don’t overcook the broccoli. It should still have some snap when you bite into it. The residual heat from the sauce finishes it.
• Add the beef back to the skillet just long enough to heat through. It’s already cooked and will toughen if left too long.
• Use top round if sirloin isn’t available, but slice it extra thin since round is leaner and tougher.

Variations

• Add sliced bell peppers or snap peas with the broccoli for more color and crunch.
• Use cream of mushroom soup instead for a more savory, umami-rich sauce.
• Stir in a teaspoon of sesame oil and a pinch of red pepper flakes at the end for more depth and heat.