Beef and Broccoli
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 30 min · Beef · dairy-free, low-carb, high-protein
362 cal
30g protein
20g carbs
18g fat
per serving · estimated
Ingredients
- 1/2 lb flank steak, thinly sliced
- 2 cups broccoli florets
- 2 cloves, minced garlic
- 1 inch, minced fresh ginger
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 3/4 tbsp cornstarch
- 1/2 tbsp Shaoxing wine
- 1 1/2 tbsp neutral oil
- 1/4 cup beef stock
Method (tap to check — screen stays awake)
- Velvet the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and a splash of water; rest 15 minutes.
- Blanch the broccoli in boiling water for 90 seconds, then drain.
- Sear the beef in 2 tbsp oil in a very hot wok for 1 minute until browned; remove.
- Add remaining oil, garlic, and ginger and stir-fry 30 seconds.
- Add oyster sauce, remaining soy, Shaoxing wine, and stock, then thicken with the remaining cornstarch slurry.
- Return the beef and broccoli and toss 1 minute until coated in a glossy sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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