Beef and Broccoli
Tender flank steak and crisp broccoli in a glossy garlic-ginger sauce. Faster than takeout.
Prep15 min
Cook12 min
Total27 min
Serves4
Protein~38g / serving
Calories~430 / serving
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Tender flank steak and crisp broccoli in a glossy garlic-ginger sauce. Faster than takeout. This one takes 27 min start to finish and serves 4. It earned a spot in our high protein deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 27 min
- Everyday ingredients, most of them already in your pantry
- Tagged: high-protein, dairy-free, takeout-copycat
Our best tip: Freeze the steak for 20 minutes first and it slices paper-thin with ease.
About the protein number: it's an estimate per serving based on the ingredients listed. Brands and portions vary, so check your labels if you're tracking closely.
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Beef and Broccoli
Prep15 min
Cook12 min
Total27 min
Protein~38g / serving
Calories~430 / serving
Servings4
Ingredients
- 1 1/2 lb flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1/3 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1/2 cup beef broth
- 1 tsp sesame oil
Instructions
- Toss the beef with the cornstarch. Whisk the soy sauce, brown sugar, broth and sesame oil.
- Heat 1 tbsp oil in a wok over high and sear the beef in batches, 1 to 2 minutes, until browned. Remove.
- Add the remaining oil and the broccoli with 2 tbsp water. Cover and steam 2 minutes.
- Add the garlic and ginger for 30 seconds, then return the beef and sauce. Toss until thickened, 1 to 2 minutes.
Notes: Freeze the steak for 20 minutes first and it slices paper-thin with ease. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★