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Beef and Broccoli Recipe
This Beef and Broccoli recipe satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.
Ingredients
- 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)
Instructions
- 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.
Nutrition
Serving: 3/4 cup, Calories: 315kcal, Carbohydrates: 24.5g, Protein: 32g, Fat: 12.5g, Saturated Fat: 3.5g, Cholesterol: 78mg, Sodium: 696mg, Fiber: 6g, Sugar: 10.5g
- WW Points: 3