This Broccoli Beef satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.
One of my favorite types of food to order in is Chinese takeout. However, it is not always the healthiest. That’s why I love cooking lighter versions at home. This Broccoli Beef recipe is even better than takeout. You may also like this Peruvian Beef Stir Fry called Lomo Saltado. If you prefer chicken, try my Chicken and Broccoli Stir Fry.
If you’re craving takeout, this beef and broccoli stir fry will definitely hit the spot. You can serve it over white or brown rice, or for a low-carb option, try cauliflower rice. My Easy Wonton Soup would really round out the meal.
This beef and broccoli recipe is from Gaby Dalkin’s gorgeous new cookbook Eat What You Want: 125 Recipes for Real Life (affil link). When I saw it, I couldn’t wait to try it! I modified the recipe only slightly to lighten it up by cutting back on the sugar and oil.
Gaby’s new cookbook is fantastic. It features recipes that are not only flavorful and simple to cook but also hearty and satisfying. You seriously need her book, you’ll want to make everything in it! Gaby created this dish because finding GREAT broccoli beef can be hard. She wanted to put her own take on it that would never disappoint. The ingredients are easy to find, and you’ll have plenty of leftovers.
What cut of meat is used for beef and broccoli?
Typically, flank steak is used for tender beef and broccoli. It’s inexpensive and widely available. You could also use flat iron steak.
How do you blanch broccoli?
This recipe calls for blanched broccoli. Blanching is an easy way to quickly cook vegetables.
Bring a big pot of water to boil. Drop the florets into the water and cook for two to three minutes until bright green and crisp-tender. Immediately drain in a colander and put in an ice bath (a large bowl filled with ice water), which will stop the cooking process. Once the broccoli is cool, drain in the colander again.
- Use flat iron steak instead of flank steak.
- Swap the steak for chicken, or for a vegetarian version, use extra firm tofu.
- Serve over brown, white, or cauliflower rice.
More Stir Fry Recipes You’ll Love:
- Orange Chicken Makeover
- Honey Garlic Shrimp
- Chicken and Zucchini Stir Fry
- Soba Noodle Veggie Stir Fry
- General Tso’s Chicken
- 1 pound flank steak, cut into thin strips
- 1/2 teaspoon ground white pepper
- 1/3 cup low sodium soy sauce, or gluten-free tamari
- 1/3 cup water
- 1 tablespoon brown sugar
- 5 cloves garlic, minced
- 1 one-inch piece fresh ginger, peeled and grated
- 1 tablespoon cornstarch, optional
- 1 tablespoon sesame oil
- 1/2 yellow onion, sliced
- 1 large head broccoli, cut into florets and blanched
- cauliflower rice, or white rice, optional for serving
- 1 tablespoon toasted sesame seeds
- 3 scallions, sliced on the bias
- Season the beef with white pepper.
- In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and cornstarch, if using. Set aside.
- In a large nonstick skillet over high heat, warm 1/2 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate and set aside.
- Add the remaining 1/2 tablespoon of oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.
- Add the blanched and drained broccoli and cook for 1 minute. Then add the reserved sauce and stir to coat.
- Return the beef to the skillet and continue to cook until the beef is cooked through and the sauce has reduced slightly, about 3 minutes more.
- Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.