Beef And Broccoli Stir-Fry
It’s your favorite take-out dish, but made exactly to your liking. And just like the classic Chinese-American dish, this recipe works great as leftovers when reheated in a microwave or over the stove. If you want to freshen it up, just chop up and throw in whatever vegetables you have in the fridge, like onions, bell peppers, or even water chestnuts.
for 4 servings
- 1 lb top sirloin steak (455 g), thinly sliced
- ¼ cup low sodium soy sauce (60 mL)
- 2 teaspoons cornstarch
- 1 tablespoon dark brown sugar
- 2 tablespoons fresh ginger, minced
- 1 tablespoon oil
- 1 head broccoli, cut into 1-inch (2 ½ cm) florets
- ½ cup water (120 mL)
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon toasted sesame oil
- Calories 311
- Fat 19g
- Carbs 9g
- Fiber 2g
- Sugar 3g
- Protein 25g
Estimated values based on one serving size.
- In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
- Set aside to marinate for 20 minutes.
- Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
- Transfer the meat to a clean bowl and set aside.
- Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
- Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
- Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
- Add the steak back into the pan and stir to combine.
- Remove from heat and serve on a bed of brown rice.
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