This low calorie beef and broccoli recipe delivers all the savory, garlicky satisfaction of your favorite takeout without the heavy oil and sugar. Using flank steak, fresh broccoli, and a lightened-up sauce thickened with cornstarch, it comes together in about 30 minutes in a single skillet or wok. The result is tender beef, crisp-tender broccoli, and a glossy sauce that coats every bite for around 350 calories per serving.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 lb (450 g) broccoli florets (about 1 large head)
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) oyster sauce (or hoisin for a vegetarian option)
- 1 tbsp (15 ml) dry sherry or rice wine (optional)
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch
- 1/2 cup (120 ml) low-sodium beef broth or water
- 2 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, grated
- 1 tbsp (15 ml) vegetable or canola oil, divided
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
Instructions
- Prep the beef: In a medium bowl, toss the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of black pepper. Let it marinate for 10 minutes while you prepare the broccoli and sauce.
- Make the sauce: In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, sherry (if using), sesame oil, remaining 2 teaspoons cornstarch, and beef broth. Set aside.
- Blanch the broccoli: Bring a large pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes until bright green and slightly tender. Drain and immediately rinse with cold water to stop cooking. Set aside.
- Cook the beef: Heat 1/2 tablespoon of vegetable oil in a large nonstick skillet or wok over high heat. Add the beef in a single layer (work in batches if needed) and cook without stirring for 1-2 minutes until browned. Stir and cook for another 1-2 minutes until just cooked through. The safe minimum internal temperature for whole cuts of beef is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest. Transfer the beef to a plate.
- Stir-fry aromatics: Reduce heat to medium, add the remaining 1/2 tablespoon oil, garlic, ginger, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
- Combine and thicken: Return the beef to the skillet, add the broccoli, and pour in the sauce. Stir-fry for 2-3 minutes until the sauce thickens and coats everything evenly. Season with salt and pepper if needed.
- Serve immediately over steamed rice or cauliflower rice.
Tips
- Slice beef thinly: For easier slicing, freeze the steak for 15-20 minutes before cutting. Always slice against the grain for maximum tenderness.
- Don’t overcook broccoli: Blanching then quick stir-frying keeps it crisp. If you prefer softer broccoli, steam it for 3-4 minutes instead.
- Control sodium: Use low-sodium soy sauce and broth. If you’re sensitive to salt, reduce oyster sauce to 1 teaspoon and add a splash of water.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use hoisin).
Serving Suggestions
Serve this beef and broccoli over steamed jasmine rice, brown rice, or cauliflower rice for a low-carb option. For a complete meal, add a side of steamed edamame or a simple cucumber salad. Garnish with sesame seeds and sliced green onions for extra flavor and crunch.
Variations
- Chicken and Broccoli: Substitute 1 lb (450 g) chicken breast, sliced, and cook to 165°F (74°C) as per USDA FSIS.
- Spicy Szechuan Style: Add 1-2 teaspoons of chili garlic sauce or sriracha to the sauce, and toss in a handful of dried red chilies.
- Add mushrooms: Sliced shiitake or cremini mushrooms add umami and volume without many calories.
- Vegetarian: Replace beef with extra-firm tofu (pressed and cubed) and use vegetable broth. Skip the oyster sauce or use a mushroom-based stir-fry sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3-4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until heated through to 165°F (74°C) for leftovers. Alternatively, microwave in 30-second bursts, stirring in between. The broccoli will soften but still taste great.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it and pat dry thoroughly before cooking. Reduce the blanching time to 1 minute, as frozen broccoli is already partially cooked.
How do I make the sauce thicker? Increase the cornstarch to 1.5 tablespoons (12 g) mixed with 2 tablespoons (30 ml) cold water, and add it at the end. Cook for an extra minute until it reaches your desired consistency.
What’s the best cut of beef for stir-fry? Flank steak, sirloin, or ribeye are all great. Avoid tough cuts like chuck or brisket, which require long braising.
Can I make this ahead of time? Yes, you can prep the beef and sauce up to 24 hours in advance. Store them separately in the fridge. Cook everything just before serving for best texture.
Is this recipe keto-friendly? Yes, if you use a sugar-free oyster sauce and serve it over cauliflower rice. The cornstarch adds about 2-3 net carbs per serving.
Why is my beef tough? Overcooking is the main culprit. Cook beef quickly over high heat, and don’t stir too much. Also, slicing against the grain is crucial.
Related
- Seasoned French Fries: Crispy, Flavorful Recipe
- Sticky Rice Ceres CA: Easy Steamed Recipe
- Peking Duck Dubai: Crispy Home Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).