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  7. Beef and Broccoli
Beef and Broccoli

Beef and Broccoli

Chinese takeout classic: tender beef in a glossy brown sauce with crisp broccoli. Ready faster than delivery.

beefdinner
easy
Jump to Instructions โ†“
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Prep15 min
Cook10 min
Protein35g
Calories430
Carbs40g
Fat14g

Per serving ยท Adjust servings below to scale ingredients

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๐Ÿฅ—Ingredients

4 servings

Beef

  • 500g flank steak, sliced thin
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil

Sauce

  • 60ml soy sauce
  • 45ml oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch mixed with 3 tbsp water

Vegetables

  • 400g broccoli florets
  • 2 tbsp vegetable oil
  • 400g cooked white rice

๐Ÿ‘จโ€๐ŸณInstructions

  1. 1

    Toss beef with soy sauce and cornstarch.

  2. 2

    Blanch broccoli in boiling water 2 minutes until bright green. Drain.

  3. 3

    Sear beef in hot oil in batches, 1-2 minutes. Remove.

  4. 4

    Mix sauce ingredients. Pour into the pan, bring to a simmer until thickened.

  5. 5

    Add beef and broccoli back to the sauce. Toss to coat and serve over rice.

๐Ÿ“ŠNutrition per serving

Values are per 1 serving and stay fixed regardless of the servings adjuster above โ€” use the adjuster to scale ingredients only.

Calories430
Protein35g
Carbs40g
Fat14g
Fiber3g

๐Ÿ’ชProtein & Nutrition Breakdown

Each serving of Beef and Broccoli delivers 35g of protein at 430 calories โ€” that's 12 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 33% of total calories in this dish. The 40g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 14g of fat primarily comes from the cooking method and protein source itself, keeping the overall calorie density low.

๐ŸฅกMeal Prep & Storage

Beef and Broccoli is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 35g of protein and 430 calories โ€” ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Beef and Broccoli also freezes well โ€” portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 35g-protein meals ready throughout the week with zero daily effort.

๐Ÿ’ก Tips & Notes

  • โ€ขVelveting (cornstarch coating) keeps beef silky tender.
  • โ€ขUse oyster sauce for that authentic restaurant flavor.
  • โ€ขHigh heat, small batches for best results.

Variations

  • โ†’Add mushrooms or water chestnuts.
  • โ†’Use chicken or tofu.
  • โ†’Serve over noodles.

Frequently Asked Questions

Can I make Beef and Broccoli ahead of time?

Brown the beef ahead and refrigerate for up to 3 days. Reheat in the sauce over medium-low heat โ€” the meat absorbs more flavour as it sits.

What cut of beef works best here?

Ribeye has the most flavor, sirloin is leaner. For thin-slicing, flank or skirt steak work great. Freeze the steak for 20 minutes first for easier thin slicing.

Why isn't my protein browning properly?

The pan must be hot before the protein goes in โ€” add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.

high proteinquick30 minute meal

Recipe by

BoBo Chef

Fitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.

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