Michael and I live within walking distance of a mediocre Chinese restaurant that is our guilty pleasure on Friday nights when we can't be bothered to cook (specifically their beef and broccoli!). It's the kind of place where everything is fried, and almost nothing is green. We lovingly call it our "crappy Chinese restaurant" because it's so bad it's good.
On nights when I'm feeling something green, though, this easy beef and broccoli dish is the next best thing. Marinated round steak, broccoli, bell peppers, mushrooms, and a sweet and savory sauce come together in the perfect comfort dish that goes perfectly with rice, cauliflower rice, or our fried cauliflower rice. It's a new go-to in our house, and it comes together so quickly.
What you'll need for this beef and broccoli...
- Round steak. We used round steak, but you could also use skirt steak, hanger steak, or any other steak, as long as you cut it into thin strips. It's really important that you tenderize it and marinate it for as long as possible or it will be tough.
- Pineapple juice. We put pineapple juice into the marinade. It has an enzyme in it that helps break down the meat while you marinate it, making it more tender.
- Soy sauce. If you're gluten free or following a Paleo diet, you can substitute coconut aminos.
- Hot sauce. I use whatever is in my fridge at the time. It doesn't really matter. If you don't like heat, you can omit it.
- Maple syrup. The maple syrup adds a lovely sweetness to this otherwise tangy dish.
- Garlic. Fresh is best!
- Onion
- Broccoli
- Bell pepper. Any color is good. I use whatever we happen to have on hand. Sometimes I use the little mini peppers, too.
- Mushrooms. We use fresh baby bellas, but you can use whatever you like!
- Corn starch. This is used to thicken the sauce. If you're following a Paleo diet and would rather use arrowroot powder, feel free to substitute.
- Oil. Any type works. We use avocado oil.
- Peanuts. We use raw and unsalted, but use whatever you have or like. Omit for paleo. Cashews are a good substitute.
Serve with....
Easy Beef and Broccoli with Peppers and Mushrooms
This beef and broccoli is loaded with peppers and mushrooms and is combined with a sweet and tangy sauce. It's the perfect meal-prep or weeknight meal because it's fast, easy, and so so tasty!
4
servings15
minutes15
minutes525
kcal30
minutesPrevent your screen from going dark!
Ingredients
1 pound 1 round steak
6 ounces 6 pineapple juice
½ cup ½ soy sauce (substitute coconut aminos for gluten-free or Paleo)
2 tablespoons 2 maple syrup
4 cloves 4 garlic, minced
½ ½ large onion, sliced into strips
1 head 1 broccoli, cut into florets
1 1 large bell pepper, cut into strips
1 cup 1 baby bella mushrooms (or your favorite type), sliced
4 tablespoons 4 water
3 tablespoons 3 cornstarch (substitute arrowroot powder for Paleo)
2 tablespoons 2 oil, divided
½ cup ½ peanuts, halved (omit or replace with cashews for Paleo)
Directions
- Tenderize the steak with a meat tenderizer and place into a gallon-sized baggie with the pineapple juice, soy sauce, hot sauce, maple syrup, and garlic. Shake the bag to combine and place in the refrigerator for at least 30 minutes and up to 24 hours (the longer you marinate the steak, the more tender it will be).
- When the steak is done marinating remove it from the baggie and slice it against the grain in thin strips. Hold onto the baggie filled with marinade--you'll use that later. I repeat, don't throw away the marinade.
- Add 1 tablespoon of oil to a large pan over medium-high heat. Add the onions and peppers and cook for three minutes.
- Add the mushrooms to the pan and cook for two minutes, then add the broccoli and cook for an additional two minutes.
- Remove the vegetables from the pan and set aside in a small bowl.
- Mix the cornstarch and water in a small bowl and dip each strip of steak into the mixture until they're coated. Set the bowl of excess cornstarch mixture aside--you'll use it later.
- Add the other tablespoon of oil to the same pan and add the steak. Cook for two minutes, flipping halfway through so the strips cook evenly.
- Add the marinade and the rest of the cornstarch/water mixture to the pan. Cook for 5 minutes, or until it comes to a boil and thickens to your desired consistency.
- Add the vegetables back into the pan, remove from the heat, and serve!
