Description

This homemade beef and broccoli recipe offers a quick, high-end restaurant experience ready in under 30 minutes. It features tender high-protein beef and crisp-tender broccoli in a rich, smoky umami glaze, elevated by black garlic and smoked paprika.

Ingredients

Scale

For the Beef and Marinade:
500g (1.1 lb) flank steak, cut thinly against the grain
15 ml (1 tbsp) soy sauce, alcohol-free
15 ml (1 tbsp) sesame oil
15 g (1 tbsp) cornstarch
For the Broccoli:
450g (1 lb) broccoli florets
For the Smoky Umami Glaze:
60 ml (1/4 cup) soy sauce, alcohol-free
30 ml (2 tbsp) rice vinegar
30 ml (2 tbsp) maple syrup
10 g (1 tbsp) cornstarch
120 ml (1/2 cup) water or vegetable broth
10 g (1 tbsp) smoked paprika
15 g (1 tbsp) black garlic paste
2 ml (1/2 tsp) red chili flakes (optional)
For Cooking and Garnish:
30 ml (2 tbsp) vegetable oil
15 g (1 tbsp) grated fresh ginger
10 g (2 cloves) minced fresh garlic
5 ml (1 tsp) toasted sesame seeds
5 g (1 tbsp) fresh cilantro, chopped

Instructions

Marinate Beef: Slice flank steak thinly against the grain. Combine steak with soy sauce, sesame oil, and cornstarch in a bowl, tossing to coat evenly. Marinate for at least 15 minutes at room temperature.
Prepare Broccoli: Bring a pot of water to a boil. Blanch broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain immediately and transfer to an ice bath to stop cooking. Drain thoroughly and set aside.
Make Glaze: Whisk together soy sauce, rice vinegar, maple syrup, cornstarch, water, smoked paprika, black garlic paste, and chili flakes in a small bowl until smooth. Ensure cornstarch is fully dissolved.
Sear Beef: Heat half the oil in a large wok or skillet over high heat. Sear half of the marinated beef in a single layer for 2-3 minutes until browned. Transfer cooked beef to a plate and repeat with remaining beef and oil.
Sauté Aromatics: Reduce heat to medium-high. Add ginger and garlic to the wok and stir-fry for 30 seconds until fragrant. Scrape up any browned bits from the pan.
Thicken Sauce and Combine: Pour the prepared glaze into the wok and bring to a simmer, stirring constantly. Cook for 1-2 minutes until sauce thickens and becomes glossy. Return cooked beef and blanched broccoli to the wok and toss gently to coat evenly.
Serve: Serve immediately over steamed rice or noodles, garnished with toasted sesame seeds and chopped cilantro.

Notes

For tender beef, sear in batches and avoid overcrowding the pan, which causes steaming. Whisk the cornstarch thoroughly into the sauce base before heating for a smooth, glossy glaze. Use an ice bath after blanching the broccoli to maintain its crisp-tender texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner, Main Dish
Method: Stir-fry
Cuisine: Asian, American Chinese

Nutrition

Serving Size: 1 serving
Calories: 400 calories
Sugar: 10g
Sodium: 1100mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg

Keywords: beef, broccoli, stir-fry, takeout, weeknight dinner, umami, smoky, black garlic, quick, healthy