Beef with Broccoli
This Beef with Broccoli has tender, savory strips of thinly sliced beef with juicy, flavorful bites of tender-crisp broccoli. It's an easy, Chinese-food stir-fry take-out classic, except this version is way better and healthier too!
Servings: 4 servings
- ½ cup chicken stock
- 1 Tablespoon oyster sauce
- ½ Tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon brown sugar
- ¼ teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon soy sauce
- Pinch of freshly ground black pepper
- ½ pound beef tenderloin or sirloin steak thinly sliced
- 1 ½ Tablespoons peanut oil
- 3 garlic cloves minced
- 2 heads broccoli cut into florets
- ¼ cup water
Put all the brown sauce ingredients into a small jar with a tight seal. Shut the lid tightly and shake to combine. Set aside.
Combine the cornstarch, soy sauce, freshly ground black pepper, and beef in a medium-size bowl and stir to coat the meat. Allow to marinate at room temperature for 20 minutes.
Add the peanut oil to your wok and heat over medium-high heat. When the oil is hot, add the beef and stir-fry 3-5 minutes, just until the meat is no longer pink. Remove the meat from the wok and set aside.
Add the garlic to the wok and stir-fry just for a few seconds, then add in the broccoli and water. Stir-fry until the water has evaporated and the broccoli is tender-crisp.
Return the beef to the wok and add the brown sauce to the beef and broccoli. Toss and stir another 2 minutes, until the sauce has thickened just a bit, then remove from the heat and transfer the prepared beef with broccoli to a serving dish. Serve with rice.
Calories: 334kcal | Carbohydrates: 25g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 41mg | Sodium: 505mg | Potassium: 1185mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1895IU | Vitamin C: 272mg | Calcium: 155mg | Iron: 4mg