Beef and Broccoli

A Chinese-American takeout classic born from Cantonese stir-fry technique, beef and broccoli pairs thinly sliced flank steak with crisp florets. A glossy soy-oyster sauce and quick high-heat toss keep it weeknight-ready over rice.

Serves 4

Estimate for one serving

• 420 cal
• 32g protein
• 38g carbs
• 16g fat
• 5g fiber

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Ingredients

• 1 lb flank steak
• 4 cups broccoli florets
• ⅓ cup soy sauce
• 3 tbsp oyster sauce
• 2 tbsp brown sugar
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 3 cloves garlic
• 1 tbsp fresh ginger
• ½ cup beef broth
• 3 tbsp vegetable oil
• 2 cups cooked white rice

Instructions

1. 1Slice the flank steak thinly against the grain into ¼-inch strips. Place in a bowl.
2. 2In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, beef broth, minced garlic cloves, and grated ginger. Set sauce aside.
3. 3In a separate bowl, toss the sliced beef with the remaining cornstarch until lightly coated.
4. 4Heat vegetable oil in a large skillet or wok over high heat until shimmering.
5. 5Add the beef in a single layer and stir-fry for 2–3 minutes until browned but not fully cooked through. Remove beef to a plate.
6. 6Add the remaining vegetable oil to the same pan. Add the broccoli florets and stir-fry for 2 minutes until bright green and crisp-tender.
7. 7Return the beef to the pan. Pour in the prepared sauce and stir everything together.
8. 8Cook for 2–3 more minutes, stirring frequently, until the sauce thickens and coats the beef and broccoli.
9. 9Remove from heat. Taste and adjust seasoning if needed (extra soy sauce for saltiness).
10. 10Serve immediately over the warm cooked white rice, dividing evenly among 4 bowls.