Beef and Broccoli Over Rice

Beef and Broccoli is a one-skillet dish that is gluten, egg, nut, and dairy-free, and I’ve also made it Low FODMAP.

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I like to make enough for leftovers. You can reduce the meat and broccoli to one pound each if desired.

To Make Beef and Broccoli Over Rice You Will Need These Ingredients:

• Olive oil
• Sirloin tip or flank steak cut into bite-size pieces or thin strips (I use a little more)
• Fresh broccoli cut into medium-sized chunks ~ frozen is also an option
•  Red bell pepper sliced ~ or any color of pepper
• Chopped kale (no stems) ~ optional
• Water
• Soy sauce ~ gluten-free if needed or coconut aminos
• Corn starch ~ corn-free thickener if needed, like Arrowroot powder
• Light brown sugar
• Sesame oil
• Black pepper
• Fresh minced ginger
• Fresh minced garlic ~ 2 tsp garlic replacer powder for Low FODMAP

Serve over cooked rice or pad Thai rice noodles.

This beef and broccoli recipe is so good I could eat it weekly. I even like the leftovers cold directly out of the fridge.

The sauce is spicy and slightly tangy and just enough to spill over on a pile of rice or noodles.

Enjoy this recipe and try Saucy Chicken Singapore Noodles or  Easy Apricot Chicken; they’re as good as the restaurant!

Print Recipe

5 from 2 votes

Beef and Broccoli Over Rice

Quick and easy beef and broccoli served over rice or pad Thai rice noodles.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: Beef and broccoli, gluten-free beef and broccoli

Servings: 4 Servings

Calories: 414kcal

Author: Mary Krick

Ingredients

• 1 tbsp Olive oil
• 1 to 1 + 1/2 lbs Sirloin tip or flank steak cut into bite-size pieces or thin strips I use a little more
• 1 to 1 + 1/2 lbs or more I use a little more fresh broccoli cut into medium-sized chunks
• 1 Lg Red bell pepper sliced ~ or any color of pepper
• 1 + 1/2 cups or 2 handfuls of chopped kale no stems ~ optional
• 1/2 cup Water
• 1/3 cup Soy sauce ~ gluten-free if needed or coconut aminos
• 2 Tbsp Corn starch ~ or arrowroot powder for corn-free
• 3 Tbsp Light brown sugar
• 2 Tbsp Sesame oil
• 1/2 tsp Black pepper
• 1 tsp Fresh grated ginger
• 2 tsp Fresh minced garlic ~ 2 tsp garlic replacer powder for Low FODMAP

Instructions

• Whisk together water, soy sauce, and corn starch. Add brown sugar, sesame oil, pepper, ginger, and garlic. Stir to combine ingredients well. Set aside.
• In a large skillet, heat oil and add prepared meat. Cook until meat is fully cooked, this should take about 7-10 minutes. I cover the skillet for a few minutes if the pieces of meat are cubed to ensure it's cooked through.
• Add broccoli and peppers and cook for another 5-7 minutes. Toss in kale pieces at the end if you decide to add them.
• Pour sauce over the cooked meat and veggies and stir while it thickens.
• Serve over cooked rice or pad Thai rice noodles.

Nutrition

Serving: 1Serving | Calories: 414kcal | Carbohydrates: 24g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 162mg | Potassium: 1237mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1856IU | Vitamin C: 159mg | Calcium: 118mg | Iron: 6mg