Beef and Broccoli with Homemade Sauce
User Reviews
5
-
Prep Time
30 mins
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Cook Time
7 mins
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Total Time
37 mins
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Servings
6
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Calories
516 kcal
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Course
Main Course
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Cuisine
Chinese
Beef and Broccoli with Homemade Sauce
Description
Beef and Broccoli with Homemade Sauce pairs tender slices of flank steak with bright, bite-sized broccoli florets in a balanced stir-fry. The steak is marinated briefly in a cornstarch slurry which helps to tenderize and create a smooth coating when cooked over medium-high heat with the broccoli. The homemade sauce combines the saltiness of soy sauce with the sweetness of brown sugar and the tang of rice vinegar, enhanced by freshly minced garlic. Cooking the sauce with a cornstarch slurry ensures a glossy, thickened finish that clings well to the ingredients.
The dish is completed by serving the stir-fry over cooked white rice, which absorbs the flavorful sauce and balances the strong flavors of the beef and broccoli. This preparation offers a satisfying contrast between the tender meat and crisp-tender vegetables.
The recipe notes mention the option of using skirt or sirloin steak as alternatives to flank steak and advise storing leftovers in an airtight container in the refrigerator for up to five days, enabling convenient meal prep.
Ingredients
- 2 Tablespoons vegetable oil
- 2 pounds flank steak thinly sliced
- 2 Tablespoons cornstarch
- 3 Tablespoons water cold
- 2 cups broccoli chopped into bite size pieces
- 6 cups white rice cooked
- For the sauce:
- 1 Tablespoon cornstarch
- 1 Tablespoon garlic minced
- 3 Tablespoons brown sugar
- 2 Tablespoons rice vinegar
- ½ cup soy sauce
Instructions
- Place the meat in a ziplock bag. Stir the cornstarch and cold water in a small bowl. Add this to the bag with the meat. Marinade for at least 20-30 minutes.
- Heat the vegetable oil in a large skillet over medium high heat. Add the chopped broccoli onto the skillet. Sauté covered for 3-4 minutes until slightly tender. Then stir in the marinated beef. Sauté uncovered for an additional 3-4 minutes until the beef is cooked through and the broccoli is tender.
- Combine all the sauce ingredients together in a small bowl. Pour the sauce over the beef and vegetables and toss to combine. Heat for 1 minute to make sure that all the flavors are combined and heated through.
- Remove from heat, serve warm over cooked rice and enjoy!
Notes
- Flank steak can be substituted with skirt or sirloin steak for this recipe.
- Store leftovers in an airtight container and refrigerate for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 40g | 80% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 91mg | 30% |
| Sodium | 1174mg | 49% |
| Potassium | 721mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 27mg | 30% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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