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!
- 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.