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Toss beef with soy sauce and cornstarch.
Blanch broccoli in boiling water 2 minutes until bright green. Drain.
Sear beef in hot oil in batches, 1-2 minutes. Remove.
Mix sauce ingredients. Pour into the pan, bring to a simmer until thickened.
Add beef and broccoli back to the sauce. Toss to coat and serve over rice.
Values are per 1 serving and stay fixed regardless of the servings adjuster above โ use the adjuster to scale ingredients only.
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.
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.
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.
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.
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.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.