Steak and Broccoli
This Steak and Broccoli is a classic dish that’s simple, delicious, and perfect for weeknight dinners!
Servings: 4 servings
Ingredients
- 1 pound top sirloin steak sliced against the grain
- 2 tablespoons unsalted butter for richness and flavor
- 1 pound broccoli florets fresh and vibrant
- 3 cups cooked white rice for serving
- 2 tablespoons vegetable oil for cooking the steak
- 3 cloves garlic minced
- 1 onion sliced
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef bouillon granules
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Start by slicing the top sirloin steak against the grain into thin strips. Season with kosher salt and black pepper.
- In a large skillet or wok, heat the vegetable oil over medium-high heat, then add the steak strips in a single layer.
- Cook the steak for about 2-3 minutes on each side until browned and cooked to your desired doneness. Remove and set aside.
- Add the unsalted butter to the skillet. Once melted, toss in the sliced onion and minced garlic and sauté for about 2-3 minutes.
- Add the broccoli florets to the skillet and stir-fry for about 4-5 minutes until bright green and tender but crisp.
- Return the cooked steak to the skillet and add lemon juice, Worcestershire sauce, beef bouillon, thyme, oregano, and red pepper flakes. Stir for 2 minutes.
- Serve the steak and broccoli mixture over cooked white rice. Enjoy!
Equipment
- Large skillet or wok
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Serving bowls
Notes
- Feel free to add other vegetables like bell peppers or snap peas.
- Experiment with different spices and sauces to suit your taste.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months.