• Prep Time 15
  • Cook Time 15
  • Total Time 30 minutes
  • Yield 4 servings 1x
Author Mushroom Council

It’s ½ mushrooms + ½ beef and 100% delicious!

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  • 1/2 pound skirt steak, thinly sliced
  • 1/4 cup low-sodium soy sauce, divided
  • 2 tablespoons sesame oil, divided
  • 1/2 cup low-sodium vegetable or beef broth
  • 2 tablespoons cornstarch
  • 1 tablespoon light brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 heads of broccoli, cut into florets
  • 1 pound portabella mushroom, cleaned and sliced into 1/2-inch strips
  • 4 cups cooked long-grain white rice, for serving
  • Sesame seeds, for garnish, optional


  1. Combine steak, 1 tablespoon soy sauce and 1 tablespoon sesame oil in a large resealable plastic bag, massaging to evenly distribute the marinade. Refrigerate for at least 10 minutes.
  2. Meanwhile, combine broth, cornstarch, brown sugar, garlic, remaining soy sauce and remaining sesame oil in a large bowl. Whisk and set aside.
  3. Heat olive oil in a large skillet over high heat. Add marinated steak and cook, stirring to sear all sides, until browned, about 3 minutes. Add broccoli and mushrooms and cook, stirring occasionally, until crisp-tender, about 2 to 3 minutes
  4. Add stock mixture and cook until a thick sauce forms, about 5 minutes. Divide rice among 4 serving bowls. Top each bowl evenly with mushroom mixture. Garnish with sesame seeds and serve.


This recipe is super flexible and all measurements are a suggestion, not a rule. This Beef & Broccoli with Mushrooms can also go fully veggie-mode by exchanging the beef for double portabellas and using veggie broth or stock.

Tip: Easily substitute firm, cubed tofu or thinly sliced chicken breast for skirt steak.

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