I love anything that is branded as being better than takeout. Takeout at home? Yes please, I am here for it. Don’t get me wrong, we get takeout occasionally, and have our favorite places for Chinese, Thai, and sushi. But it is nice having recipes like this to make at home, that are both cheaper and healthier. This black pepper beef and broccoli is ready in about 30 minutes, making it perfect for dinner any day of the week.
I will be honest, sometimes I don’t know what to do with a larger cut of beef. Generally I just trust Kevin to grill it because I’m so worried that I’ll overcook it. Thinly slicing this tri-tip steak and cooking it quickly on both sides gives you tender and flavorful pieces of meat. You can also use flank steak if that’s your preference! The broccoli is roasted separately in the oven while you cook the beef to make sure you get those delicious crunchy bits, and the sauce comes together in minutes in the same pan the beef is cooked in. That’s a win!
It’s a dish that makes excellent leftovers for lunch the next day, although I doubt there will be any! Serve it over rice or rice noodles, or enjoy it all by itself. Either way, this black pepper beef with broccoli is pretty darn delicious. You can’t go wrong adding it to your meal plan.
- 2 large broccoli crowns, cut into florets
- 3 tbsp. olive oil
- Salt and pepper
- 2 - 2.5 lb. flank steak or tri-tip steak, thinly sliced
- 3 tbsp. sesame oil
- 3 tbsp. flour
- 1 cup beef broth
- ¼ cup soy sauce
- 1-2 tsp. freshly ground black pepper
- 2 tbsp. rice vinegar
- Preheat oven to 350 degrees Fahrenheit. Spread broccoli florets on a large rimmed baking sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes and cook until crisp-tender.
- While the broccoli is cooking, heat sesame oil in a large skillet. Cook the beef for 3-5 minutes per side until browned. Be careful not to crowd the pan; you'll have to work in batches. Once cooked on both sides, remove from pan and transfer to a plate.
- Whisk flour and beef broth together until smooth and pour in skillet. Add soy sauce, freshly ground pepper, and rice vinegar and cook until thickened, whisking frequently.
- Return beef to skillet and toss to combine. Add broccoli and stir to combine.
- Serve over rice or rice noodles, if desired.
- Enjoy!
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