Broccoli Beef

If you have approximately 45 minutes to spend in the kitchen, Broccoli Beef might be a tremendous gluten free and dairy free recipe to try. For $3.9 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 358 calories, 43g of protein, and 11g of fat each. It is brought to you by Mels Kitchen Café. It works well as a rather pricey main course. If you have water, rice wine vinegar, flank steak, and a few other ingredients on hand, you can make it. 17 people have made this recipe and would make it again. With a spoonacular score of 95%, this dish is super. If you like this recipe, you might also like recipes such as Beef & Broccoli, Broccoli Beef, and Beef and Broccoli.

Servings: 4

 

Ingredients:

1 1/4 pounds broccoli, cut into bite-sized pieces

2 teaspoons cornstarch

1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices

6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)

1-inch piece fresh ginger, minced (about 1 tablespoon)

2 tablespoons light brown sugar

2 tablespoons low-sodium chicken broth

5 tablespoons oyster sauce

1 tablespoon rice wine vinegar

3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1 teaspoon toasted sesame oil

3 tablespoons soy sauce

1 teaspoon peanut oil or vegetable oil, plus extra for cooking

1/3 cup water

Equipment:

plastic wrap

whisk

bowl

frying pan

aluminum foil

Cooking instruction summary:

In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

 

Step by step:


1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling.

3. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender.

4. Transfer beef to a medium bowl and cover with a lid and tin foil.

5. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

6. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot.

7. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli.

8. Add the beef back to skillet and toss to combine.

9. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes.

10. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!


Nutrition Information:

Quickview
357k Calories
42g Protein
11g Total Fat
21g Carbs
70% Health Score
Limit These
Calories
357k
18%

Fat
11g
17%

  Saturated Fat
4g
29%

Carbohydrates
21g
7%

  Sugar
8g
10%

Cholesterol
102mg
34%

Sodium
1513mg
66%

Get Enough Of These
Protein
42g
86%

Vitamin K
169µg
162%

Vitamin C
129mg
157%

Selenium
55µg
79%

Vitamin B6
1mg
69%

Vitamin B3
12mg
63%

Zinc
7mg
49%

Phosphorus
473mg
47%

Potassium
1137mg
33%

Folate
124µg
31%

Vitamin B12
1µg
27%

Vitamin B2
0.43mg
25%

Manganese
0.49mg
25%

Iron
4mg
24%

Vitamin A
995IU
20%

Vitamin B5
1mg
20%

Magnesium
78mg
20%

Fiber
4g
17%

Vitamin B1
0.25mg
17%

Copper
0.28mg
14%

Calcium
133mg
13%

Vitamin E
1mg
11%

covered percent of daily need
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