Chinese · Dinner
Beef With Broccoli
Sliced beef sirloin seared until browned, then stir-fried with broccoli florets in a garlic-ginger soy sauce thickened with cornstarch. The beef stays tender from a brief cornstarch marinade; the broccoli keeps its crunch from high-heat cooking. Served over steamed rice.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
512Calories
41.2gProtein
19.8gFat
38.5gCarbs
6.8gSugar
3.4gFiber
1580mgSodium
120mgChol
5.9gSat Fat
980mgPotassium
80mgCalcium
4.2mgIron
2.6mcgVitamin B12
55mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Toss beef sirloin with 1 tsp cornstarch and 1 tsp soy sauce; let sit 15 minutes at room temperature.
2
Heat 1/2 tbsp oil in a wok over high heat until shimmering. Sear beef in a single layer 90 seconds per side until browned and still pink inside; remove to plate.
3
Add remaining 1/2 tbsp oil to wok over high heat. Stir-fry broccoli 2 minutes until bright green and just tender, then push aside. Add minced garlic and ginger; stir 20 seconds until fragrant.
4
Pour soy sauce, oyster sauce, sugar, and chicken stock into wok; simmer 1 minute. Stir in cornstarch slurry and beef, tossing over high heat 1 minute until sauce glosses and coats everything. Plate over steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef sirloin
- 2 tsp2 tsp cornstarch, for beef marinade
- 2 tsp2 tsp soy sauce, for beef marinade
- 8.4 oz240g broccoli
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 1 tsp1 tsp sugar-white
- 2/3 cup160ml chicken-stock
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water for slurry
- 2 tbsp2 tbsp vegetable-oil
- 1 cup180g white-rice-cooked, to serve
