Marry This Pioneer Woman Beef Broccoli is a quick and flavorful recipe, which is made with tender flank steak and crisp broccoli florets. It’s the perfect 30-minute meal, ready in about 30 minutes.
Jump to RecipePioneer Woman Beef Broccoli Recipe Ingredients
For the Marinade:
- ½ cup low-sodium soy sauce
- ¼ cup cornstarch
- 3 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
For the Stir-Fry:
- 1 pound flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 1 pound broccoli florets
- ¼ cup beef broth
- ¼ cup oyster sauce
- Salt, to taste
- Cooked Chow Mein or rice, for serving
How To Make Pioneer Woman Beef Broccoli
- Marinate the Beef: In a bowl, whisk together the soy sauce, cornstarch, sherry, brown sugar, ginger, and garlic. Pour half of this marinade over the sliced flank steak in a separate bowl and toss to coat. Set the remaining half of the marinade aside. Let the beef marinate for at least 15 minutes.
- Quick-Cook the Broccoli: Heat the oil in a large, heavy skillet or wok over high heat. Add the broccoli florets and stir-fry for about 1 minute until they are bright green and tender-crisp. Remove the broccoli from the skillet and set it aside.
- Sear the Beef: Let the skillet get very hot again. Using tongs, add the marinated beef to the skillet in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Let it cook without stirring for about 1 minute to get a good sear, then turn and cook for another 30 seconds. Remove the beef from the skillet.
- Make the Sauce: Pour the reserved marinade, beef broth, and oyster sauce into the hot skillet. Cook over high heat, stirring constantly, until the sauce bubbles and thickens.
- Combine and Serve: Return the cooked beef and broccoli to the skillet with the sauce. Toss everything together to coat evenly. Taste and season with a small amount of salt if needed. Serve immediately over chow mein noodles or rice.
Recipe Tips
- How do you get the beef so tender? The secret is slicing the flank steak very thinly against the grain. This shortens the muscle fibers, making the meat much more tender after its quick sear.
- Why is marinating important? Marinating the beef not only infuses it with flavor from the ginger, garlic, and soy sauce but also helps to tenderize the meat, ensuring a better final texture.
- How do I get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd it. Cooking the beef in a single layer without moving it for the first minute allows it to develop a delicious brown crust instead of just steaming.
- How do I keep the broccoli crisp? Cooking the broccoli separately for just a minute and removing it from the pan is key. This “blanching” step ensures it stays bright green and perfectly tender-crisp in the final dish.
What To Serve With Beef and Broccoli
This classic stir-fry is traditionally served over a bed of noodles or rice to soak up the delicious sauce.
- Chow Mein noodles
- Steamed white or brown rice
- Quinoa for a healthier option
How To Store Beef and Broccoli
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a skillet over medium heat or in the microwave. Be careful not to overcook the beef, which can make it tough.
Beef and Broccoli Nutrition Facts
- Calories: 300 kcal
- Protein: 28g
- Carbohydrates: 25g
- Fat: 10g
- Sugar: 12g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
What’s the best steak for beef and broccoli?
Flank steak is the classic choice because it’s flavorful and becomes very tender when sliced thinly against the grain. Skirt steak is another good alternative.
Can I use frozen broccoli?
You can, but fresh broccoli will give you the best crisp-tender texture. If using frozen, add it directly to the pan from frozen and stir-fry until it’s heated through and bright green.
What can I substitute for sherry?
If you don’t have sherry, you can substitute it with rice wine vinegar, apple cider vinegar, or simply leave it out and add an extra splash of beef broth.
Try More Recipes:
- Pioneer Woman Beef Tenderloin Peppercorn Recipe
- Pioneer Woman Thai Beef With Peppers Recipe
- Pioneer Woman Beef And Snow Peas Recipe
Pioneer Woman Beef Broccoli Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutes300
kcalA quick and easy take-out style classic, featuring tender flank steak and crisp broccoli florets tossed in a savory ginger-garlic sauce.
Ingredients
Marinade: ½ cup soy sauce, ¼ cup cornstarch, 3 tbsp sherry, 2 tbsp brown sugar, 1 tbsp ginger, 2 cloves garlic.
Stir-Fry: 1 lb flank steak (sliced thin), 3 tbsp oil, 1 lb broccoli florets, ¼ cup beef broth, ¼ cup oyster sauce.
Directions
- Mix marinade ingredients. Toss beef with half of the marinade and set the other half aside.
- In a very hot wok or skillet, stir-fry broccoli in oil for 1 minute. Remove and set aside.
- Sear the marinated beef in a single layer for 1 minute per side. Remove and set aside.
- Pour the reserved marinade, beef broth, and oyster sauce into the hot skillet. Cook until the sauce thickens.
- Return the beef and broccoli to the pan, tossing to coat everything in the sauce.
- Serve immediately over chow mein or rice.
Notes
- Slicing the flank steak thinly against the grain is crucial for tenderness.
- Ensure your pan is very hot before adding the beef to get a proper sear, not steam.
- Cooking the broccoli separately and briefly keeps it crisp and prevents it from getting mushy.
- Taste the final sauce before adding extra salt, as soy and oyster sauces are already salty.
