Takeout-Style Beef and Broccoli
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A classic Chinese-American takeout staple featuring tender marinated beef and crisp broccoli tossed in a savory, ginger-garlic soy sauce.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Beef Marinade
- 2 g
- 15 g
- 3 g
- 18 g
- 1 g
- 15 g
Sauce
- 60 g
- 25 g
- 9 g
- 2 g
- 8 g
- 60 g
Stir Fry
- 30 g
- 215 g
Weights are estimates. Together, the ingredients weigh about 980 g before cooking, which is about 245 g per serving.
Steps
Slice the beef thinly against the grain to ensure tenderness.
In a medium bowl, combine the sliced beef with baking soda, soy sauce, cornstarch, oyster sauce, black pepper, and water. Mix well and let it marinate while you prepare the sauce.
In a separate small bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, cornstarch, and water to create the stir-fry sauce.
Heat a large pan or wok over high heat with a drizzle of oil.
Add the beef to the hot pan in a single layer. Sauté for about one minute per side until browned, then remove the beef from the pan and set aside.
In the same pan, sauté additional ginger and garlic until fragrant.
Add the broccoli florets to the pan and stir-fry for 2-3 minutes until bright green and slightly tender.
Return the beef to the pan and pour the prepared sauce over the mixture.
Toss everything together and cook for another minute or two until the sauce has thickened and coats the beef and broccoli evenly.
Notes
Slicing against the grain is crucial for flank steak to prevent it from being chewy. The baking soda acts as a tenderizer (velveting), which is a common Chinese restaurant technique.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 346
- Protein
- 35 g
- Carbs
- 15 g
- Fat
- 17 g
- Fiber
- 2 g
Where the calories come from
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