Foolproof Beef & Broccoli

This shortcut beef and broccoli takes a different route than the usual stir-fry. Instead of building a sauce from scratch, cream of broccoli soup mixed with soy sauce and water creates a thick, creamy gravy that coats the thinly sliced sirloin and tender broccoli florets.

Slice the beef across the grain as thin as you can. Thin strips brown fast over high heat and stay tender, while thick cuts need longer cooking and end up chewy. A sharp knife and partially frozen beef make thin slicing much easier.

The broccoli goes in last and simmers covered for just 5 minutes. You want it bright green and still slightly crisp, not army-green and mushy. The steam trapped under the lid cooks it quickly and evenly.

Kitchen Tips

• Brown the beef in batches if needed. Crowding the skillet causes the meat to steam instead of sear
• Cut onion into wedges rather than slicing so they hold their shape during cooking
• The cream of broccoli soup thickens the sauce without needing cornstarch. Let it simmer until it coats the back of a spoon
• Serve immediately over hot noodles or rice so the broccoli stays crisp

Variations

• Use flank steak instead of sirloin for a more budget-friendly option
• Add sliced mushrooms or bell peppers with the onion for more vegetables
• Swap noodles for steamed rice to keep it gluten-free (use tamari instead of soy sauce)