dinner · chinese
Beef and Broccoli
Velvety flank, glossy oyster sauce, snappy broccoli. 46g protein.
A pinch of baking soda does what restaurant kitchens do: it velvets lean flank steak so every slice stays tender even when it's cooked hard and fast. The oyster-soy sauce is glossy, savory and just sweet enough, and the broccoli stays snappy because it's steamed on its own first.
7.5 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Beef
- 1½ lb flank steak, sliced ¼ inch thick against the grain680 g flank steak, sliced ¼ inch thick against the grain
- ¼ tsp baking soda¼ tsp baking soda
- 1 tbsp cornstarch1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce1 tbsp low-sodium soy sauce
- 1 tsp vegetable oil1 tsp vegetable oil
Sauce
- ⅓ cup low-sodium beef broth78 ml low-sodium beef broth
- 3 tbsp oyster sauce44 ml oyster sauce
- 2 tbsp low-sodium soy sauce30 ml low-sodium soy sauce
- 1 tbsp light brown sugar1 tbsp light brown sugar
- 1 tbsp cornstarch1 tbsp cornstarch
- 1 tsp toasted sesame oil1 tsp toasted sesame oil
- ¼ tsp ground white pepper¼ tsp ground white pepper
Stir-fry
- 1 lb broccoli florets, bite-size, stems peeled and sliced455 g broccoli florets, bite-size, stems peeled and sliced
- ¼ cup water59 ml water
- 4 tsp vegetable oil, divided4 tsp vegetable oil, divided
- 4 cloves garlic, minced4 cloves garlic, minced
- 1 tbsp grated fresh ginger1 tbsp grated fresh ginger
To serve
- 1¼ cups jasmine rice, rinsed230 g jasmine rice, rinsed
- 1 tsp sesame seeds1 tsp sesame seeds
Method
- Slice the flank with the grain into 2-inch-wide strips, then cut each strip across the grain into ¼-inch (6 mm) slices. Toss with the…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Fridge up to 3 days. Reheat in a skillet over medium with 1 tbsp water for 2 to 3 minutes; the microwave turns the broccoli army green.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
