Beef and Broccoli Casserole
By Lee Funke
8/23/2022
Make this Casserole if you love…
- Meal Prep: This recipe makes 6 servings an is an excellent meal prep recipe. Pop your leftovers in a glass meal-prep container and you’re good to go for a few days!
- Beef and Broccoli: If you love classic Beef and Broccoli then you are going to love this easy variation. Same flavors, just easier to make!
- Easy Dinner: There is no stir-frying needed to whip up this classic stir fry recipe! Put everything into a casserole dish completely raw, bake it, and you’ve got dinner ready in less than an hour.
- Balanced Meal: Not only do you get 24g protein per serving , but you also get tons of veggies and grain too! Want to amp it up even more? Use minute brown rice instead of white to get a whole grain.
Why Tenderize?
All About the Veggies
Other veggie suggestions
- cauliflower
- pea pods
- green beans
- green onion
- bell pepper
- water chestnuts
Beef and Broccoli Sauce
- soy sauce
- hoisin sauce
- minced garlic
- maple syrup
- red chili sauce
- beef broth
- water
How to Make this Gluten-Free
Storage
How to Reheat
Our Best Stir Fry Recipes
- Instant Pot Beef and Broccoli
- Chicken and Broccoli Stir Fry
- Honey Ginger Chicken Stir Fry
More Beef Casserole Recipes
- Stuffed Pepper Steak Quinoa Casserole
- Hamburger Casserole
- Taco Casserole
Ingredients1x2x3x
- ▢ 2 cups minute/instant white rice , option to use minute/instant brown rice
- ▢ 2 heads broccoli florets , cut into bite-sized pieces (~6-8 cups florets)
- ▢ 1 large red pepper , finely diced
- ▢ 1/2 medium yellow onion , finely diced
- ▢ 1/3 cup soy sauce , option to swap tamari
- ▢ 3 tablespoons hoisin sauce , gluten-free, if desired
- ▢ 1 tablespoon minced garlic
- ▢ 1 tablespoon maple syrup
- ▢ 2 teaspoons red chili sauce , or more if you like it spicy
- ▢ 1.5 cup beef broth
- ▢ 1 cup water
- ▢ 1 lb. flank steak , tenderized and cut into 1/2-inch pieces
Instructions
- First, preheat oven to 375ºF and spray a 9-inch x 13-inch casserole dish with nonstick cooking spray.
- Then, sprinkle the white rice onto the bottom of the casserole dish.
- Next, prepare veggies. Cut broccoli into bite-sized pieces and finely dice a large red pepper and half a yellow onion. Add those to the casserole dish.
- Prepare sauce by mixing together soy sauce, hoisin, minced garlic, maple syrup, red chili sauce, beef broth, and water. Set aside.
- Prepare flank steak by placing it in between 2 pieces of parchment paper. Then, using a meat tenderizer, tenderize meat until it’s around 1/2-inch thick. This will help break down the beef and make it a lot less chewy.
- Next, slice the beef into 1/2-inch pieces and add it to the casserole dish.
- Pour the sauce over steak, veggies, and rice, and use a large wooden spoon to mix everything together.
- Cover casserole dish with a piece of tin foil and bake at 375ºF for 20 minutes.
- Remove from oven and mix. Cover again and bake for an additional 15 minutes.
- Remove from oven and uncover. Then, bake for an additional 10-15 minutes, uncovered or until the beef is fully cooked and the rice is no longer crunchy.
- Let sit for around 5-10 minutes before serving to let the sauce fully soak up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Beef and Broccoli Casserole
Ingredients
- 2 cups minute/instant white rice option to use minute/instant brown rice
- 2 heads broccoli florets cut into bite-sized pieces (~6-8 cups florets)
- 1 large red pepper finely diced
- 1/2 medium yellow onion finely diced
- 1/3 cup soy sauce option to swap tamari
- 3 tablespoons hoisin sauce gluten-free, if desired
- 1 tablespoon minced garlic
- 1 tablespoon maple syrup
- 2 teaspoons red chili sauce or more if you like it spicy
- 1.5 cup beef broth
- 1 cup water
- 1 lb. flank steak tenderized and cut into 1/2-inch pieces
Instructions
- First, preheat oven to 375ºF and spray a 9-inch x 13-inch casserole dish with nonstick cooking spray.
- Then, sprinkle the white rice onto the bottom of the casserole dish.
- Next, prepare veggies. Cut broccoli into bite-sized pieces and finely dice a large red pepper and half a yellow onion. Add those to the casserole dish.
- Prepare sauce by mixing together soy sauce, hoisin, minced garlic, maple syrup, red chili sauce, beef broth, and water. Set aside.
- Prepare flank steak by placing it in between 2 pieces of parchment paper. Then, using a meat tenderizer, tenderize meat until it’s around 1/2-inch thick. This will help break down the beef and make it a lot less chewy.
- Next, slice the beef into 1/2-inch pieces and add it to the casserole dish.
- Pour the sauce over steak, veggies, and rice, and use a large wooden spoon to mix everything together.
- Cover casserole dish with a piece of tin foil and bake at 375ºF for 20 minutes.
- Remove from oven and mix. Cover again and bake for an additional 15 minutes.
- Remove from oven and uncover. Then, bake for an additional 10-15 minutes, uncovered or until the beef is fully cooked and the rice is no longer crunchy.
- Let sit for around 5-10 minutes before serving to let the sauce fully soak up.
