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Easy Healthy Beef & Broccoli - A Weeknight Favorite Made Lighter

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) flank steak or sirloin, thinly sliced against the grain
  • 1 large head of broccoli, cut into small florets (about 5–6 cups)
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional but adds depth; use a vegetarian version if needed)
  • 1 tablespoon hoisin sauce (or reduce to 2 teaspoons for less sweetness)
  • 1 tablespoon rice vinegar (or apple cider vinegar in a pinch)
  • 1 tablespoon cornstarch (divided: some for marinade, some for slurry)
  • 1 teaspoon sesame oil
  • 1 tablespoon avocado or canola oil (for high-heat searing)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced or grated
  • 1/2 cup low-sodium beef or chicken broth (or water)
  • 1–2 teaspoons honey (to taste; optional)
  • 1/4 teaspoon red pepper flakes or a splash of chili oil (optional)
  • Freshly ground black pepper, to taste
  • Sesame seeds and sliced scallions, for garnish (optional)
  • Cooked brown rice, white rice, or cauliflower rice, for serving

Method
 

  1. Prep the beef: Freeze the steak for 15–20 minutes to firm it up. Slice thinly against the grain. Pat dry.
  2. Marinate briefly: In a bowl, combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon rice vinegar, a pinch of pepper, and 1/2 teaspoon sesame oil. Toss beef to coat. Let sit 10–15 minutes while you prep everything else.
  3. Mix the sauce: In a cup, whisk 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin, remaining 2 teaspoons rice vinegar, broth, 1 teaspoon honey, red pepper flakes (if using), and 2 teaspoons cornstarch. Adjust sweetness and salt to taste. Set aside.
  4. Prep the broccoli: Cut into small, even florets. Peel and slice the stems if you like—they’re great when tender.
  5. Blanch or steam quickly: For bright green, crisp-tender broccoli, steam or microwave with a splash of water until just tender, 2–3 minutes. Drain well. This step keeps the stir-fry speedy and prevents overcooking.
  6. Heat the pan: Use a large skillet or wok over medium-high to high heat. Add the avocado or canola oil and swirl to coat.
  7. Sear the beef in batches: Add beef in a single layer. Cook 60–90 seconds per side until browned but not fully cooked through. Transfer to a plate. Do not crowd the pan.
  8. Sauté aromatics: Lower heat slightly. Add garlic and ginger. Stir 20–30 seconds until fragrant, scraping up browned bits.
  9. Add broccoli: Toss broccoli into the pan and stir to coat with aromatics. Cook 1–2 minutes.
  10. Combine with sauce: Whisk the sauce again (cornstarch settles) and pour it in. Stir as it thickens and turns glossy, about 1 minute.
  11. Finish the beef: Return beef and any juices to the pan. Toss 1–2 minutes until beef is just cooked and coated. Add a drizzle of sesame oil to finish.
  12. Taste and adjust: Add a splash of broth if too thick, more soy for salt, or a touch of honey for balance. Serve over rice and top with scallions and sesame seeds.