Chinese Beef and Broccoli
This Chinese Beef and Broccoli rivals your favorite Chinese restaurant or takeout!
Equipment
- wok
- large heavy skillet
Ingredients
Beef and Vegetables
- 1 pound flank steak or other lean beef cut against the grain into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon sherry can substitute dry white or red wine
- 2 tablespoons oil for high-heat frying
- 1 small yellow onion halved and then sliced
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 4 cups fresh uncooked broccoli florets in bite-sized pieces
- 1 cup bean sprouts
Sauce
- ⅓ cup soy sauce paleo: substitute coconut aminos
- ⅓ cup low sodium chicken broth or water
- ⅓ cup brown sugar or brown sugar alternative for low sugar option
- 1 tablespoon sherry can substitute red wine
- 1 tablespoon toasted sesame seed oil
- ½ teaspoon freshly ground black pepper
- 1 ½ tablespoons cornstarch
- 1-2 tablespoons Chinese Black Bean Sauce Optional: For an amazing boost in flavor
Instructions
Preparation
- Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
- Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
- Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes.
- Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary.
- Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts.
- Stir in the sauce and simmer for another minute.
- Serve immediately with steamed rice.
Notes
*The quick cooking times assume you're using a wok or heavy skillet over very high heat.
Nutrition
Serving: 1servingCalories: 405kcalCarbohydrates: 33gProtein: 30gFat: 16gSaturated Fat: 3gCholesterol: 70mgSodium: 1447mgPotassium: 833mgFiber: 3gSugar: 22gVitamin A: 565IUVitamin C: 87.3mgCalcium: 85mgIron: 4.4mg
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