Classic beef and broccoli in a rich garlic-ginger sauce. 36g protein, 420 kcal. Healthier and faster than ordering takeout.
Ingredients
-
350g
Flank steak
-
250g
Broccoli florets
-
3 tbsp
Soy sauce
-
1 tbsp
Oyster sauce
-
4 cloves
Garlic
-
1 tbsp (grated)
Ginger
-
2 tsp
Cornstarch
-
1 tsp
Brown sugar
-
1 tsp
Sesame oil
-
1 tbsp
Vegetable oil
Instructions
1
Velvet the beef
Slice flank steak thinly against the grain. Toss with 1 tsp cornstarch and 1 tbsp soy sauce. This velveting step keeps the beef silky.
2
Make the sauce
Whisk together remaining soy sauce, oyster sauce, brown sugar, 1 tsp cornstarch, and 2 tbsp water.
3
Cook in stages
Heat vegetable oil in a wok over high heat. Sear beef 2 minutes until browned, remove. Add broccoli and 2 tbsp water, cover and steam 3 minutes until bright green and crisp-tender.
4
Combine
Return beef to wok. Add garlic, ginger, cook 30 seconds. Pour in sauce, toss until thickened and glossy (about 1 minute). Finish with sesame oil.
Why this recipe works
This Beef and Broccoli recipe is a game changer for anyone who loves quick and satisfying meals. The velveting technique used for the flank steak keeps the meat tender and juicy, ensuring every bite is delectable. The rich garlic-ginger sauce, combined with the freshness of broccoli, creates a harmonious blend of flavors that rivals any Chinese takeout dish. Plus, it's packed with 36g of protein per serving, making it a nutritious option for busy weeknights.
Cooking and Meal Prep
This dish can be prepared in just 20 minutes, making it an excellent choice for fast meal prep. As you begin, remember to slice the flank steak against the grain for optimal tenderness, and utilize cornstarch to achieve that signature velvety texture. When cooking, sear the beef quickly and then steam the broccoli to retain its vibrant color and crunch. With this approach, you can enjoy a homemade meal that is both healthy and quick!
Velvet the beef, do not boil the broccoli
Toss the sliced flank with soy sauce and cornstarch and leave it for 10 minutes. That coating is the difference between takeout-tender beef and grey strips. Sear it fast and take it out before the broccoli goes in.
Broccoli wants a minute with a splash of water and a lid, then the lid off so it stays green. The sauce thickens as soon as it hits the hot pan, so stir and take the wok off the heat. Two servings are about 420 kcal and 36 g protein without rice.
Recipe Notes & Tips
- Use a sharp knife to slice the flank steak thinly for best results.
- Cook the beef in batches if your pan is overcrowded to achieve an even sear.
- Don’t forget to add the sesame oil at the end for that authentic flavor.
- If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the sauce.
- Pair this dish with steamed rice or noodles for a complete meal.
Variations
- Add Tofu: Replace or combine the beef with tofu for a vegetarian twist.
- Switch Up Vegetables: Feel free to add bell peppers or snap peas for extra crunch.
- Extra Sauce: If you love sauce, double the sauce ingredients and reduce it in the wok to thicken.
Common Mistakes to Avoid
- Overcooking broccoli: Steam until vibrant green and crisp-tender for the best results.
- Adding cornstarch too early: Mix cornstarch with cold sauce before pouring it into the hot wok to avoid lumps.
- Slicing meat incorrectly: Always slice against the grain to ensure tenderness.
How to Store
Leftovers can be stored in an airtight container for up to 3 days. Reheat in a hot skillet to revive the dish's original texture.
What to Serve With This
- Jasmine rice: The usual plate. Keep it separate if you are packing lunch.
- Chili oil: A spoon on your own bowl if you want heat.
- Green tea: Cuts the soy and the sesame oil.
Better than the carton because you control the sauce
Oyster sauce and a teaspoon of brown sugar are the whole sweetness. You do not need a bottle of premade stir-fry sauce. Serve it as soon as the sauce turns glossy. It thickens more as it sits and can glue the beef to the rice.
Frequently Asked Questions
What is velveting?
Velveting is a Chinese technique of coating meat in cornstarch (sometimes with egg white) before cooking. It creates a thin protective layer that keeps the meat incredibly tender during high-heat cooking. It's the secret to that silky texture you get at Chinese restaurants.
Can I use frozen broccoli?
Yes, but thaw and drain it well first. Excess water from frozen broccoli will steam instead of stir-fry, resulting in a less crispy texture. Fresh is preferred for the best results.
What can I substitute for oyster sauce?
Hoisin sauce mixed with a splash of soy sauce is the closest substitute. For a vegetarian option, mushroom sauce (often labeled "vegetarian oyster sauce") works well and is widely available in Asian grocery stores.
How do I prevent the sauce from becoming watery?
Make sure to mix the cornstarch into the cold sauce before adding it to the wok — adding cornstarch to a hot pan directly causes lumps. Also, cook on high heat so the sauce reduces quickly and coats the beef in a glossy glaze.
Can I store leftovers and reheat this dish?
Yes, store in an airtight container for up to 3 days. Reheat in a hot skillet or wok to restore the texture. The broccoli may soften slightly, but the sauce and beef hold up well.
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