What can you serve for a special dinner or during the holidays?
This recipe might be the answer!
It’s flavorful, easy, and quick to prepare, and it would only require you to use one single pan.
Creamy beef broccoli and mushroom steak fuse the classic Asian favorite—beef broccoli—beef stroganoff, and heavy cream.
This dish bursts with flavors, with umami and a savory finish perfect for rice, mashed potatoes, or noodles.
You can serve it not only for special occasions but also to elevate your regular family dinner.
It's ideal for those who enjoy going the extra mile but don't want to put in too much effort, especially those who are short on time.
One bite can quickly transport you to another location with its hearty and rich flavor.
It’s comforting, satisfying, and can impress anyone.
Gather your mushrooms and beef and prepare to cook!
- 500g beef, yakiniku cut
- 1 medium-sized white onion, peeled and sliced thinly
- 1 can of whole button mushrooms, drained
- 1 medium-sized broccoli, cut into florets
- 1 tbsp butter
- 1 tbsp neutral oil
- 3 cloves of garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- Salt and pepper, to taste
How to Make Creamy Beef Broccoli and Mushroom Steak
- Season the beef slices with salt and pepper to taste in a mixing bowl. Set it aside.
2. Add oil to a big skillet on medium-high heat.
3. Add the mushrooms and stir for 30 seconds. Set it aside to keep warm after removing it from the pan.
4. Stir-fry the broccoli in the remaining oil for 15 seconds or until it's soft. Don't overcook it, though. Place it on a plate and set it aside.
5. Add more oil if needed and stir-fry the beef slices until they change color. Remove it and transfer it to a plate together with the broccoli.
6. Melt the butter and cook the onions and garlic until it softens.
7. Add broth gradually, frequently whisking to prevent lumps.
8. Stir in the beef and simmer until the broth is reduced by half.
9. Add the pre-cooked button mushrooms and broccoli.
10. Mix the ingredients until it is well combined.
11. Pour the heavy cream and stir to incorporate it with the sauce evenly. Adjust the seasoning with salt and pepper. Allow the sauce to thicken for another one to two minutes.
12. Serve it hot over a bowl of steaming rice. Enjoy!
- You'll need a large skillet to hold your ingredients and sauce. A large skillet is a perfect size for stirring and mixing everything without overflowing.
- Use a sharp knife and a chopping board for slicing and prepping your ingredients.
- Use yakiniku-cut beef slices for this recipe because they cook more quickly. However, feel free to use different beef cuts, whatever you prefer.
- It will only take a few seconds for the color of the beef slices to change during cooking. It is unnecessary to stir fry it for an extended period because it is too thin and will turn crispy, hard, and dark.
- You don't need to clean the pan after searing the beef, as this is a one-pan dish. Those browned bits from the meat will add a ton of flavor.
- Along with the whole button mushroom, you can add other varieties of mushrooms, such as portobello and shiitake. This will enhance the umami and meaty flavors.
- Lower the heat when adding the cream to prevent it from curdling. Whisk it to combine it evenly in your sauce.
- You can remove the broccoli from the recipe or replace it with other vegetables like young corn, peas, and green beans.
- You can also add one can of cream of mushroom to intensify the creamy mushroom taste. Adjust the seasoning if needed.
- You can store leftovers in an airtight container and store them in the refrigerator for three days. To reheat it, use a microwave or stovetop. If necessary, adjust the sauce by adding a little water to loosen the consistency.
- If you are serving this with pasta, you can add more broth and cream for more sauce. A dash of parmesan cheese will also make this dish a little extra.