This WW Beef Broccoli is a lighter take on the classic Chinese-American takeout dish, designed to fit seamlessly into your Weight Watchers plan. It delivers all the savory, garlicky, and slightly sweet flavors you crave, using lean beef, crisp broccoli, and a smart, low-point sauce. It comes together quickly in one skillet, making it a perfect weeknight dinner that feels indulgent without derailing your goals.
Ingredients
- 1 lb (450 g) lean beef sirloin or flank steak, thinly sliced against the grain
- 4 cups (about 1 lb / 450 g) broccoli florets
- 2 tsp (10 ml) toasted sesame oil, divided
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1/2 cup (120 ml) low-sodium beef broth
- 3 tbsp (45 ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp (30 ml) oyster sauce (or hoisin sauce for a different flavor)
- 1 tbsp (15 ml) cornstarch
- 2 tbsp (30 ml) water
- 1 tsp (5 ml) honey or brown sugar substitute (like Swerve or monk fruit)
- Pinch of red pepper flakes (optional, for heat)
- 2 tsp (10 ml) vegetable or canola oil, divided
- Salt and black pepper, to taste
- Cooked brown rice or cauliflower rice, for serving
Instructions
- Prep the beef: Place the sliced beef in a bowl. Add 1 teaspoon of the sesame oil, a pinch of salt, and a few grinds of black pepper. Toss to coat. Set aside while you prepare the sauce and broccoli.
- Make the sauce: In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, honey (or substitute), and red pepper flakes if using. In a separate tiny bowl, mix the cornstarch with the water to create a slurry. Set both aside.
- Blanch the broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, until bright green and slightly tender but still crisp. Drain immediately and rinse with cold water to stop the cooking. Set aside.
- Cook the beef: Heat 1 teaspoon of vegetable oil in a large nonstick skillet or wok over high heat. Add half the beef in a single layer and let it sear undisturbed for 1-2 minutes, until browned. Stir-fry for another 1-2 minutes until cooked through. Transfer to a plate. Repeat with the remaining teaspoon of oil and the rest of the beef. (Note: For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. Since the beef is sliced thin and stir-fried, it will cook quickly; use a thermometer to check if you are unsure.)
- Stir-fry aromatics: Reduce the heat to medium. Add the remaining 1 teaspoon of sesame oil to the skillet. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add sauce and thicken: Pour the sauce mixture into the skillet. Bring to a simmer. Give the cornstarch slurry a quick stir, then pour it into the sauce. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy.
- Combine everything: Return the beef to the skillet, along with the blanched broccoli. Toss everything together in the sauce for 1-2 minutes, until the beef is heated through and the broccoli is coated. If the sauce is too thick, add a splash of water or broth.
- Serve immediately: Divide among plates and serve hot over cooked brown rice or cauliflower rice.
Tips
- Slice beef thinly: For the most tender beef, freeze the steak for about 20 minutes before slicing. This firms it up, making it much easier to slice into thin, even strips against the grain.
- Don’t overcook the broccoli: Blanching for just 1-2 minutes keeps it crisp-tender. It will finish cooking when you toss it with the sauce, so avoid boiling it longer.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or substitute with hoisin sauce, though that adds a bit more sugar).
- Control the heat: If you prefer a spicier dish, add more red pepper flakes or a drizzle of sriracha. For a milder version, omit them entirely.
Serving Suggestions
Serve this beef and broccoli over steamed brown rice, cauliflower rice, or even quinoa to keep it WW-friendly. For a complete meal, add a side of steamed edamame or a simple cucumber salad with rice vinegar. You can also serve it in lettuce wraps for a low-carb option.
Variations
- Chicken or Shrimp: Substitute the beef with 1 lb (450 g) of chicken breast or shrimp. For chicken, cook until it reaches 165°F (74°C) internally. For shrimp, cook until pink and opaque.
- Add other vegetables: Feel free to add sliced bell peppers, snap peas, or mushrooms along with the broccoli for extra color and nutrients.
- Make it vegetarian: Use tofu or tempeh instead of beef. Press the tofu well, then pan-fry until golden before adding the sauce. Use vegetable broth and a vegetarian oyster sauce (or hoisin) to keep it meat-free.
- Spicy Szechuan-style: Add 1 teaspoon of Szechuan peppercorns or a tablespoon of chili bean paste (doubanjiang) to the aromatics for a numbing, spicy kick.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a skillet over medium heat with a splash of water or broth to loosen the sauce, and cook until heated through. You can also microwave in 30-second intervals, stirring in between. The broccoli will soften upon reheating, so it’s best to enjoy this dish fresh, but it still tastes great as a leftover lunch.
Frequently Asked Questions
How many Weight Watchers points is this? The points will vary based on the specific ingredients and your WW plan (Green, Blue, Purple). Using lean beef, low-sodium soy sauce, and a minimal amount of oil keeps it relatively low—typically around 4-6 points per serving on the Blue plan. Use your WW app to calculate exact points based on your ingredients.
Can I use frozen broccoli? Yes, you can. Thaw it and pat it dry before blanching. Reduce the blanching time to about 1 minute, as frozen broccoli is already partially cooked.
What is the best cut of beef for this recipe? Flank steak, sirloin, or even tenderloin are great choices because they are lean and become tender when sliced thinly and cooked quickly. Avoid tougher cuts like chuck, which require longer cooking.
Why is my sauce lumpy? Lumps usually happen if the cornstarch slurry isn’t mixed well before adding, or if you add it to a boiling liquid too quickly. Make sure to stir the slurry right before pouring it in, and whisk the sauce constantly as it thickens.
Can I make this ahead of time? Yes, you can prep the ingredients ahead: slice the beef, cut the broccoli, and mix the sauce. Store them separately in the fridge for up to 24 hours. Cook the dish fresh when ready to serve for the best texture.
Is oyster sauce necessary? Oyster sauce adds a distinctive savory-sweet flavor that is characteristic of beef and broccoli. If you don’t have it, you can substitute with hoisin sauce (sweeter) or a mix of soy sauce and a little sugar, but the flavor will be slightly different.
Related
- Hua Lu Peking Duck Menu: Full Recipe Guide
- Thank You for Smoking: Smoked Pork Shoulder Recipe
- Smiley French Fries: Crispy Homemade Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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