Chinese · Dinner
Beef With Broccoli (High-Protein)
Beef sirloin strips wok-seared with broccoli in a garlic-ginger soy glaze, boosted with edamame for a high-protein take on the Cantonese-American takeout staple. Served over jasmine rice, the sauce turns glossy from cornstarch and reduces to coat every piece evenly.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
58.3gProtein
22.8gFat
46.1gCarbs
8.6gSugar
7.9gFiber
1748mgSodium
133mgChol
6.4gSat Fat
1380mgPotassium
135mgCalcium
5.8mgIron
3.1mcgVitamin B12
68mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and toss with 0.5 tsp cornstarch and 1 tsp soy-sauce; mince the garlic and ginger; cut broccoli into small florets.
2
Blanch
Drop broccoli florets into boiling water for 90 seconds until bright green and tender-crisp, then drain well.
3
Heat
Sear beef in 2 tsp vegetable oil over high heat in a wok, 90 seconds per side, until browned but still pink inside; set aside.
4
Finish
Whisk remaining sauce ingredients, add to wok with blanched broccoli and edamame, simmer 1 minute until thickened, return beef and drizzle sesame oil, then plate over rice with scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin
- 7 oz200g edamame, shelled and cooked
- 9.8 oz280g broccoli
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp soy-sauce
- 2 tbsp2 tbsp oyster-sauce
- 2 tsp2 tsp sesame oil
- 3 tsp3 tsp cornstarch, divided
- 6 tbsp90ml beef stock
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil, divided
- 5.2 oz150g jasmine rice, cooked
- 22 scallion
