Each slice of this fast-to-fix, golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. Every editorial product is independently selected, though beef and broccoli may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Spoon half the beef mixture lengthwise down center of rectangle. On each long side, cut 1-in. Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.
This post may contain affiliate links. It’s easy to see why this one-pan beef stir fry is one of the most popular recipes on this site, with ultra tender beef strips and juicy bites of broccoli. A sweet-and-savory sauce bumps up the flavors a notch, and it’s perfect served with white rice. Looking for a low carb version?
Cook Broccoli: Add broccoli florets and garlic to now-empty pan, and stir. Stirring occasionally, simmer until broccoli is tender, about 10 minutes. Meanwhile, proceed to next step to prepare sauce. Make Sauce: While waiting for broccoli to cook, stir together all sauce ingredients in bowl until well-mixed.
Serve: Once broccoli is tender, return beef to pan and pour sauce on top. Stir until everything is coated with sauce. Simmer for about 5 minutes to thicken sauce a bit. The thinner the beef, the more tender it will be, and the less time it will take to sear on the stovetop. Slice against the grain by identifying long muscle fibers and slicing perpendicular to them, which means less work for your teeth and more tender beef. You can cut florets from a head of broccoli, or you can buy a bag of pre-cut raw florets located in the refrigerated produce section of many U. I use fresh florets, but frozen should be fine — you may need to cook them longer to simmer off excess liquid.
I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty. If you follow a paleo, whole30, or gluten-free diet, substitute with coconut aminos. Serve beef and broccoli over cooked white rice, alongside a refreshing appetizer like Asian cucumber salad. There’s a fair amount of sauce that comes with the recipe, so you’ll want some rice to help sop it up. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, and reheated using the microwave.
If you prefer using your pressure cooker, check out Instant Pot Beef and Broccoli, which is a similar recipe that uses boneless beef chuck instead of flank steak. This recipe follows the tips summarized in this post on how to cook tender stir fry beef. It’s a useful read if you’ve ever wondered how Chinese restaurants make their beef so tender. Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. I made a lot of changes.