beef with broccoli and mushrooms

beef and broccoli

I don’t normally make/eat red meat, but this was an exception! This dish requires some planning ahead– I marinated the beef for over a day– but then once I started cooking, everything was very easy. You could also easily swap out tofu or chicken and I think it’d be maybe even more delicious.

Recipe adapted from here. 

Total ingredients:

  • 1 pound steak (original recipe calls for flank steak, but it was less expensive with… tri tip? I think that’s what I used)
  • 1/2 cup low sodium soy sauce
  • 1/2 cup balsamic vinegar
  • 1/2 cup vegetable oil
  • 6 Tablespoons honey
  • 8 garlic cloves, minced
  • 2 Tablespoons minced fresh ginger
  • 6 scallions, thinly sliced
  • 2 oranges
  • 2 teaspoons toasted sesame oil
  • 2 heads broccoli
  • 2 packs mushrooms
  • White rice
  • Toasted sesame seeds
  • Olive oil for cooking veggies

STEP 1: Marinate beef

1. Combine into bowl:

  • 1/4 cup low sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 cup vegetable oil
  • 3 Tablespoons honey
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 3 scallions, thinly sliced
  • Juice from 1 orange
  • 1 teaspoon toasted sesame oil
  • 1 pound steak, cut into 4-5 pieces

2. Pour contents of bowl into large ziplock bag.  Carefully zip up bag with as little air inside as possible.  Place in bowl/ pan and leave in fridge for at least 10 hours (I did more like 24 hours)


1. Sautee mushrooms in a large pot/wok with some olive oil.  In another pan, start to cook broccoli.  After mushrooms release liquid, add the broccoli to the mushrooms.

2. Heat a pan on medium-high.  Sear sides of steak in pan, a few minutes on each side.  Place a meat thermometer into the center of one steak.  Turn down heat to medium, put a large lid over pan to trap steam, and cook beef until it reaches 150.  (Or whatever your preference is)

3) While meat is searing, prepare the same sauce from step 1.  Pour into pot/ wok with mushrooms and broccoli. Cook on medium until sauce thickens, then reduce heat.

4) When steak is done, let it rest away from heat for about 5 minutes.  Slice it thinly against the grain, and then add it to the pot with the veggies.

5) Serve with rice.  Top with sliced scallions and toasted sesame seeds.


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