Meal Prep · Chinese
Beef with Broccoli
Savor the classic flavors of tender beef and crisp broccoli in a savory garlic-ginger sauce, a beloved Chinese takeout favorite made easy at home.
Ingredients
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Step-by-step- In a medium bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 1/2 tsp baking soda (if using). Mix well and let marinate for at least 15 minutes, or up to 30 minutes at room temperature.
- Blanch the broccoli florets in boiling salted water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well. Set aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side until browned, working in batches if necessary to avoid overcrowding. Remove the beef from the skillet and set aside.
- Add the remaining 1 tbsp vegetable oil to the skillet. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
- Whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, and 1 tsp sesame oil in a small bowl. Pour the sauce mixture into the skillet and bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
- Return the cooked beef and blanched broccoli to the skillet. Toss gently to coat everything evenly with the sauce. Cook for 1-2 minutes until heated through.
- Serve immediately over hot cooked rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 30 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 1200 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Beef with Broccoli in an airtight container in the refrigerator. Ensure it cools completely before sealing.
Freezer Up to 2 months
To freeze, transfer cooled Beef with Broccoli to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water or broth until warmed through. Alternatively, microwave in 1-minute intervals, stirring in between, until hot.
Chef’s Corner
- For extra tender beef, don’t skip the baking soda in the marinade. It helps to break down muscle fibers. Pat the beef very dry before marinating for better browning.
- Achieve perfectly crisp-tender broccoli by blanching it briefly and then shocking it in an ice bath. This locks in color and stops the cooking process.
- Don’t overcrowd the pan when cooking the beef; cook in batches if necessary to ensure a good sear rather than steaming the meat. High heat is key for stir-frying.
