Beef and Broccoli
Beef and broccoli is a Chinese takeout staple that's easy to make at home. It's fresh, hearty, jam-packed with flavor, and takes less than 30 minutes to make.
Ingredients
- 3/4 pound flank steak , or sirloin, trimmed of fat, very thinly sliced against the grain
- 1 Tablespoon cooking oil
- water for blanching broccoli (omit if not blanching)
- 2 cloves garlic finely minced
- 1/4 teaspoon grated fresh ginger
- 3-1/2 cups broccoli florets about 1 head
For the Beef Marinade:
- 1 teaspoon cornstarch , you can use arrowroot or tapioca starch for a corn-free, low carb, Whole30, paleo-version. Omit for keto.
- 1 teaspoon low sodium soy sauce , can substitute with gluten free tamari or coconut aminos for a Whole30 / paleo-friendly version
- 1/4 teaspoon dark soy sauce optional for color & extra flavor (leave out for gluten free, Whole30, keto or paleo version)
- 1/2 teaspoon toasted sesame oil
- 1/8 teaspoon black pepper
For the Sauce:
- 1-1/2 Tablespoons oyster sauce , you can also sub with vegetarian flavored oyster sauce use this brand for a Vegan, Keto, Whole30 and Paleo Oyster Sauce.
- 1-1/2 Teaspoons low sodium soy sauce , you can substitute with gluten free tamari or coconut aminos for a Whole30 / paleo-friendly version.
- 1/4 teaspoon dark soy sauce , optional for color & extra flavor (leave out for gluten free, Whole30, keto or paleo version).
- 2 teaspoons granulated sugar , you can also sub with coconut sugar for paleo or granulated sugar-free sweetener (such as monk fruit sweetener or Swerve for keto). Leave out or swap with homemade date paste (adjusting the amount to taste)or orange juice (adjusting the amount to taste) for Whole30.
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon Mirin , can also sub with Chinese cooking wine or dry sherry (omit for paleo and Whole30 version)
- 2 teaspoons cornstarch , you can use arrowroot or tapioca starch for a corn-free, low carb, Whole30, paleo-version. Use 1/4 teaspoon xanthan gum for keto.
- salt and black pepper , to taste
- 1/3 cup cold water or sodium free chicken broth - the chicken broth will add extra flavor, use more as needed to thin out the sauce if needd.
Serving Suggestions:
- cooked rice of choice, cauliflower rice, quinoa, or noodles of choice
Instructions
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Marinate the beef: In a medium bowl, mix together all of the ingredients for the marinade. Add the beef slices and stir until coated. Set aside for at least 10 minutes.
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Meanwhile blanch the broccoli: (skip if not blanching) In a large non-stick saute pan or wok on high heat, bring the water to a boil. Add the broccoli florets and cook for about 30 seconds. Drain and immediately rinse with cold water to stop the cooking process. Set aside.
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Make the sauce: Combine all the sauce ingredients together in a small bowl. Set aside.
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Heat cooking oil over high heat, for about 2 minutes - using the same non-stick pan or wok you used for your broccoli. The pan needs to be hot enough that you start seeing a little bit of smoke rising.
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Quickly add the beef to the smoking pan and spread the pieces out to a single layer allowing them to sear and brown. Add the garlic + ginger and continue cooking until the meat is no longer pink (about 1-2 minutes making sure not to overcook). Pour in the sauce, stirring constantly, until the sauce boils and thickens - about 30 seconds. Add more water if needed to thin out the sauce. Quickly stir in the broccoli and toss everything together to coat well. Salt and pepper to taste.
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Sprinkle with sesame seeds and chopped green onions if desired. Serve hot over rice or noodles.
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For meal prep: Divide evenly into lunch containers with your favorite carb - rice, quinoa or noodles.
Recipe Notes
Refrigeration: If you find yourself with leftovers, You can keep this dish in a separate airtight container in the fridge for up to 4 days.
Meal prep: This dish is also excellent for meal prepping. Divide it into containers along with your choice of rice, quinoa, or noodles.
Freezer: You can also store this recipe in an airtight container in the freezer for up to 3 months. Thaw in the fridge before reheating.
Reheating: You can use a microwave or heat the stir-fry in a pan or wok over medium heat. Adding a splash of water or broth can help prevent the dish from drying out during reheating.