Easy Beef and Broccoli
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A high-protein, nutrient-dense version of the classic takeout dish that uses velveted beef and blanched broccoli for a restaurant-quality texture at home.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prep the beef by slicing it thinly against the grain. Place the beef in a bowl and toss with baking soda and cornstarch. The baking soda helps retain moisture while the cornstarch creates a velvety coating.
Blanch the broccoli florets quickly in boiling water until they are bright green and crisp-tender. Drain and set aside.
Heat oil in a large skillet or wok over high heat. Add the beef in a single layer and pan-fry until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add a little more oil if needed and sauté the minced garlic and ginger until fragrant.
Add the sauce components (soy sauce, oyster sauce, and sesame oil) to the pan, stirring to combine and heat through.
Toss the cooked beef and blanched broccoli back into the pan. Stir-fry for 1-2 minutes until everything is well-coated in the sauce and heated through.
Serve immediately, ideally over steamed white rice.
Notes
The 'velveting' technique using baking soda and cornstarch is the secret to getting restaurant-style tender beef. Be careful not to over-blanch the broccoli; it should still have a snap to it.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 348
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 19 g
- Fiber
- 3 g
Where the calories come from
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