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Beef and Broccoli

A classic Chinese-American dish featuring tender slices of beef and crisp broccoli florets in a savory brown sauce. This quick stir-fry is perfect for weeknight dinners and tastes better than takeout.

25 minMediumServes 4350 cal/serving

ChineseDinnerStovetopHigh ProteinNightshade-Free

Ingredients

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp soy sauce, for marinade
  • 2 tsp cornstarch, for marinade
  • 1/4 tsp baking soda
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce, for sauce
  • 2 tsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch, for sauce
  • 1/2 cup chicken broth
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1 lb broccoli, cut into florets
  • 1 tsp sesame seeds, for garnish
  • 2 green onions, sliced

Instructions

  1. 1

    In a medium bowl, combine the sliced 1 lb thinly sliced against the grain flank steak with 2 tbsp for marinade soy sauce, 2 tsp for marinade cornstarch, and 1/4 tsp baking soda. Toss to coat and let marinate for at least 15 minutes while preparing other ingredients.

  2. 2

    In a separate bowl, whisk together the sauce ingredients: 2 tbsp oyster sauce, 2 tbsp for sauce soy sauce, 2 tsp brown sugar, 1 tsp sesame oil, 1 tbsp for sauce cornstarch, and 1/2 cup chicken broth. Set aside.

  3. 3

    Heat a large wok or skillet over high heat. Add 1 tablespoon of 2 tbsp vegetable oil and swirl to coat. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Cook without stirring for 1 minute to sear, then stir-fry for another 1-2 minutes until beef is browned but still slightly pink inside. Remove beef to a plate.

  4. 4

    In the same wok, add the remaining tablespoon of oil. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-fry for 30 seconds until fragrant.

  5. 5

    Add 1 lb cut into florets broccoli and stir-fry for 3-4 minutes until bright green and crisp-tender. If the wok becomes too dry, add 2-3 tablespoons of water and cover for 1 minute to steam the broccoli.

  6. 6

    Return the beef to the wok. Whisk the sauce mixture again (the cornstarch may have settled) and pour it into the wok. Stir constantly as the sauce thickens, about 1-2 minutes.

  7. 7

    Once the sauce has thickened and coats the beef and broccoli, remove from heat.

  8. 8

    Serve hot over steamed rice, garnished with 1 tsp for garnish sesame seeds and sliced 2 sliced green onions.

Questions

Can I make Beef and Broccoli gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce, for marinade, 2 tbsp oyster sauce, 2 tbsp soy sauce, for sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Beef and Broccoli keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Beef and Broccoli?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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