Description
This healthy Chinese beef and broccoli is a quick, one-pan stir-fry packed with lean protein, crisp veggies, and a savory, slightly sweet sauce. It’s lighter and fresher than takeout, customizable for different diets, and comes together in under 30 minutes for a perfect weeknight dinner.
Ingredients
- 1 lb flank steak, thinly sliced against the grain (skirt steak or sirloin also work)
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp cornstarch (or arrowroot for grain-free)
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
- 1 tsp toasted sesame oil
- 3 cups broccoli florets (about 10 oz; fresh or thawed frozen)
- 1 tbsp neutral oil (avocado, canola, or olive oil)
- 1/2 medium onion, thinly sliced (optional)
- 1 red bell pepper, sliced (optional)
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce (or hoisin or vegan oyster sauce)
- 1 tbsp honey or maple syrup (optional; skip for low-carb)
- 1/4 cup beef or chicken broth (or water)
- 1 tsp rice vinegar (or apple cider vinegar)
- 1/2 tsp chili flakes or Sriracha (optional)
- Toasted sesame seeds (optional, for topping)
- Sliced green onions (optional, for topping)
- Extra chili sauce or chili oil (optional, for topping)
Instructions
- Thinly slice the flank steak against the grain into 1/4-inch strips. If needed, freeze steak for 10-15 minutes for easier slicing.
- In a medium bowl, combine 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp ginger, 2 minced garlic cloves, and 1 tsp sesame oil. Add sliced beef and toss to coat. Marinate at least 10 minutes (up to 1 hour).
- Cut broccoli into bite-sized florets. Slice onion and bell pepper if using.
- Optional: Blanch broccoli in boiling water for 60-90 seconds, then drain and rinse under cold water.
- In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, 1/4 cup broth, 1 tsp rice vinegar, and chili flakes or Sriracha if using. Set aside.
- Heat 1 tbsp neutral oil in a large skillet or wok over high heat. Add marinated beef in a single layer (work in batches if needed). Sear for 1-2 minutes without stirring, then toss and cook another 1-2 minutes until just browned. Transfer beef to a plate.
- Add more oil if needed. Add onions and bell peppers (if using) and stir-fry for 2 minutes until just softened.
- Add broccoli and stir-fry another 1-2 minutes until crisp-tender.
- Return beef and any juices to the pan. Pour in the sauce and stir to coat everything evenly.
- Cook for 2-3 minutes, tossing continuously, until the sauce thickens and glazes the beef and broccoli. Add more broth or water if sauce is too thick.
- Remove from heat. Sprinkle with sesame seeds and green onions if desired.
- Serve hot over steamed rice, cauliflower rice, or as is.
Notes
For best results, slice beef thinly against the grain and marinate for at least 10 minutes. Blanching broccoli keeps it crisp and vibrant, but you can skip this step if short on time. Adjust sauce sweetness and spice to taste. For gluten-free, use tamari and gluten-free oyster sauce. Serve with rice, cauliflower rice, or as is. Leftovers keep well for meal prep and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: About 1/4 of recipe (approx. 1 1/2 cups)
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 13
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 3
- Protein: 27
Keywords: beef and broccoli, healthy Chinese stir fry, one pan dinner, easy beef stir fry, gluten-free Chinese, low carb stir fry, weeknight dinner, meal prep, takeout fakeout, broccoli recipes