Beef and Broccoli

Beef and Broccoli

Bypass the takeout menu and make this Chinese food favorite at home. Our Teriyaki Marinade doubles as a stir-fry sauce in this application, getting thickened by the cornstarch that’s tossed with the steak slices. For a gluten-free version, use tamari instead of soy.

  • Serves 4
  • Active time 20 minutes
  • Total time 20 minutes


  • 2 MOINK NY strips
  • ¼ cup cornstarch
  • 2½ Tbsp. vegetable oil, divided
  • ½ cup tamari or soy sauce
  • ¼ cup water, divided
  • ¼ cup firmly packed brown sugar
  • 2 Tbsp. granulated sugar 1 clove garlic, minced
  • ½ Tbsp. vegetable oil
  • ½ Tbsp. rice vinegar
  • ½ Tbsp. Worcestershire sauce
  • ¼ tsp. ground ginger
  • 4 cups broccoli florets
  • Hot cooked rice
  • Sesame seeds and sliced green onions for garnish


  1. Thinly slice the steaks against the grain and toss with the cornstarch in a medium bowl.
  2. Heat 2 Tbsp. of the oil in a large skillet over medium-high heat.
  3. Add the steak and cook until browned. Remove the steak from the skillet to a plate.
  4. Add the broccoli and 2 tablespoons of water. Cover and cook until the broccoli turns bright green, about 2 minutes.
  5. Stir together the tamari, 2 Tbsp. water, brown sugar, granulated sugar, ½ Tbsp. vegetable oil, vinegar, Worcestershire sauce, and ginger in a small bowl. Add to the skillet with the steak.
  6. Cook 5 minutes or until the sauce is thickened and the broccoli is tender.
  7. Remove from the heat and serve over rice.
  8. Garnish with sesame seeds and green onions, if desired.


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