Easy Beef and Broccoli with Mushrooms

This beef and broccoli stir fry will have you saying "It's better than takeout!" My easy beef and broccoli recipe uses ½ mushrooms + ½ beef and it's 100% delicious!

Course Main Course

Cuisine Asian

Keyword Beef and Broccoli, Beef Stir Fry

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 241kcal

Author Cara Harbstreet

Ingredients

½ lb. thinly sliced beef such as skirt steak, flank steak, cube steak
1 tbsp sesame oil
1 tbsp low sodium soy sauce
10 oz. portabella mushroom caps
2 small heads of broccoli
Green onions and sesame seeds for garnish
Cooking oil (canola, peanut, or sesame)

For the Sauce

3/4 cup vegetable or beef stock
¼ cup low sodium soy sauce
2 tbsp cornstarch
1 tbsp sesame oil
1 tbsp dark brown sugar
1 tbsp oyster sauce
1 tbsp minced garlic
1 tbsp minced ginger

Instructions

Thinly slice the beef against the grain (if starting with a whole cut). Marinate the beef in a mixing bowl with a splash of sesame oil and soy sauce while you prep everything else.
Mix the cornstarch into the stock until dissolved. Then stir in the other ingredients for the sauce (soy sauce, brown sugar, garlic, ginger, sesame oil, and oyster sauce). Whisk and set aside.
Meanwhile, slice the portabella mushrooms caps into thick strips. Prep the broccoli by cutting into florets (using the stalks is optional).
Heat a large skillet or wok over high heat. Add a little bit of cooking oil to your pan and work in batches to avoid overcrowding. First, stir fry the broccoli 2-3 minutes. Swap it out and stir fry the mushrooms for ~3 minutes. Swap it out and cook the beef for 2-3 minutes, flipping once, or until fully cooked.
Finally, add the sauce to the beef and stir to let it thicken. Then mix the broccoli and mushrooms back in, garnish with sliced green onions, and toasted sesame seeds. Serve with white rice (optional).

Notes

To make fully plant-based (vegan), exchange the beef for double portobellas and use vegetable broth or stock. Omit the oyster sauce and replace with dark soy sauce + 1/2 tsp brown sugar or vegetarian oyster sauce.

Nutrition