Beef and Broccoli

Name: Beef and Broccoli
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 454g (1 lb) flank steak, visible fat trimmed; 185g (1 cup, dry) long-grain brown rice; 475g (2 cups) water, for rice; 16g (2 tbsp) tapioca starch; 30g (2 tbsp) Chinkiang vinegar, divided; 15g (1 tbsp) honey, divided; 5g (2 tsp) mushroom powder; 0.6g (1/4 tsp) red pepper flakes, divided; 60g (1/4 cup) low-sodium beef broth; 18g (1 tbsp) reduced-sodium oyster sauce; 30g (2 tbsp) fresh ginger, grated; 9g (3 cloves) fresh garlic, minced; 300g (1 large head) broccoli; 28g (2 tbsp) avocado oil or canola oil; 7g (1.5 tsp) sesame oil; 28g (1/4 cup) sliced almonds

ChineseEntree

January 30, 2026

Beef and Broccoli is a staple “American Chinese” dish, and while it’s not terribly authentic, it is a quick and tasty dish that highlights the stir-frying technique commonly associated with Chinese style wok cooking.

The trickiest part of this dish is to keep the ingredients moving over high heat and to make sure that the two primary ingredients are both correctly cooked. Adding an element too early or late will result in one of the ingredients being over or under-cooked.

I add almond slivers at the end for crunch. Red pepper flakes go into both the marinade and the sauce for a gentle background heat; adjust up if you want more.

3 servings

15 mins

55 mins

70 mins

Ingredients

454g (1 lb) flank steak, visible fat trimmed
185g (1 cup, dry) long-grain brown rice
475g (2 cups) water, for rice
16g (2 tbsp) tapioca starch
30g (2 tbsp) Chinkiang vinegar, divided
15g (1 tbsp) honey, divided
5g (2 tsp) mushroom powder
0.6g (1/4 tsp) red pepper flakes, divided
60g (1/4 cup) low-sodium beef broth
18g (1 tbsp) reduced-sodium oyster sauce
30g (2 tbsp) fresh ginger, grated
9g (3 cloves) fresh garlic, minced
300g (1 large head) broccoli
28g (2 tbsp) avocado oil or canola oil
7g (1.5 tsp) sesame oil
28g (1/4 cup) sliced almonds

This recipe can be suitable for diets:

DASH (Low Sodium)

Nutrition Facts

Makes 3 servings

Serving size1 serving (approximately 330g)

Per serving

Calories651

% Daily Value*

Total Fat 38g49%

Saturated Fat 11g55%

Trans Fat 0g

Cholesterol 138mg

Sodium 673mg29%

Total Carbohydrate 27g10%

Dietary Fiber 5g18%

Total Sugars 4g

Includes 4g Added Sugars8%

Protein 50g

Vitamin D 0mcg

Calcium 50mg4%

Iron 3mg17%

Potassium 333mg7%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tools I Used

Dutch Oven

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Instructions

RiceRinse the 185g (1 cup) brown rice. In a pot, combine with 475g (2 cups) water. Bring to a boil, then cover and simmer on low for 45 minutes. Let it rest off the heat for 5 minutes.
Beef PrepSlice the 454g (1 lb) flank steak against the grain into thin strips.
MarinadeIn a medium bowl, whisk together 15g (1 tbsp) Chinkiang vinegar, 7.5g (1/2 tbsp) honey, 5g (2 tsp) mushroom powder, and 0.3g (1/8 tsp) red pepper flakes. Add the beef and 16g (2 tbsp) tapioca starch. Toss to coat and let sit for 15 minutes.
Stir-Fry SauceIn a separate small bowl, mix the remaining 15g (1 tbsp) Chinkiang vinegar, 7.5g (1/2 tbsp) honey, 60g (1/4 cup) low-sodium beef broth, 7g (1.5 tsp) sesame oil, 18g (1 tbsp) reduced-sodium oyster sauce, and 0.3g (1/8 tsp) red pepper flakes.
SearHeat 28g (2 tbsp) oil in a Dutch Oven over high heat. Add the ginger and garlic, stirring for 30 seconds. Add the beef in a single layer. Let it sear undisturbed for 2 minutes to develop a dark crust, then stir-fry for 2 more minutes.
BroccoliAdd the broccoli florets and sliced stalks. Stir-fry for 4–5 minutes. If the pan gets too hot, add a tablespoon of water to create steam.
FinishPour in the stir-fry sauce. Stir for 1 minute until the sauce bubbles and thickens into a dark glaze.
ServeDivide the rice and beef between bowls. Top with the sliced almonds.