Chinese Beef & Broccoli Stir-Fry Recipe {Skinnytaste Cookbook}

This Chinese Beef and Broccoli Stir-Fry recipe from The Skinnytaste Cookbook is just what every family needs…healthy, delicious and easy.

I’m not sure how to start this post – whether I should tell you about the recipe, the cookbook or the cookbook author. This is a good problem to have because they are each worthy of their own post.

This awesome, healthy stir-fry recipe is one that my family is demanding to see in our regular dinner rotation. It is straight out of The Skinnytaste Cookbook, written by my friend, Gina Homolka, who is the recipe developer, photographer and writer behind the wildly popular food blog, Skinnytaste.

I’ve read Gina’s blog for years and made many of her recipes, which are true to the tagline of her book…light on calories, big on flavor. Each one of Gina’s recipes is accompanied by nutritional data and serving sizes. Quite honestly, you stop thinking about the calories because the flavors are so satisfying. She knows how to do “healthy” the right way, without sacrificing flavor.

Admiration for Gina’s blog and recipes turned to respect and fondness for her as a person when we roomed together at a blogging retreat last year. She is just as she seems…kind, talented, thoughtful, humble and smart as a whip. This all comes through in her no-nonsense recommendations and recipes in her cookbook. From thoughts on creating a “good-for-you kitchen and lifestyle” to recipes that range from quick breakfast ideas to dishes worthy of entertaining, The Skinnytaste Cookbook has it all…not to mention beautiful photography by the talented Penny de Los Santos.

It would make a fantastic holiday gift for family and friends who are trying to eat well and love their food with plenty of flavor.

So, let’s get down to business with this recipe (scroll to the bottom for the recipe). The flavors are perfectly balanced without being complicated and there is a great balance between protein, veggies and carbs, particularly when the stir-fry is served on a bed of brown rice.

If you have never cooked with oyster sauce before, there’s no need to worry. Your stir-fry will NOT taste like oysters. Rather, the sauce adds another layer of flavor that is common in Chinese cooking. You can find the sauce in the international aisle of most supermarkets.

I have one very important tip for this recipe. In fact, it applies to any stir-fry you make.

Prepare, prepare, prepare…it’s so important that I needed to say it three times.

Stir-fries are popular because they’re quick and easy to make. But quick cooking time means…well, quick cooking time. Things are going to move fast, so you want to have everything ready to go.

Chop everything ahead of time and line them up in the order you’ll need them (that’s just a little quirky preference of mine). I even whisked together the sauce ingredients in a small bowl (the soy sauce, brown sugar and oyster sauce) so that they could all be added in one fell swoop.

This recipe can be made in less than 30 minutes, so it’s perfect for those busy weeknights. There are plenty more recipes in Gina’s cookbook that fit the bill for busy families. Trust me…you want this in your cookbook library.

Chinese Beef & Broccoli Stir-Fry Recipe {Skinnytaste Cookbook}

This Chinese Beef & Broccoli Stir-Fry recipe is just what every family needs...healthy, delicious and easy.

4.62 from 13 votes

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Course: Entrees

Cuisine: Chinese

Keyword: Beef and Lamb Recipes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 266kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 2 teaspoons cornstarch
• 3 tablespoons + 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice wine
• 4 teaspoons sesame oil
• 1 pound sirloin steak trimmed of fat, thinly sliced against the grain
• 1/4 teaspoon kosher salt
• 4 cups broccoli florets
• 4 medium scallions cut into 1-inch pieces; white & greens separated
• 1 tablespoon minced garlic
• 1/2 teaspoon minced fresh ginger
• 2 tablespoons packed dark brown sugar
• 1 tablespoon oyster sauce

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Instructions

• In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.
• Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.
• Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it’s cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.
• Heat the remaining 1 teaspoon of the sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.
• Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce and oyster sauce. Cook, stirring constantly, for 30 seconds.
• Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.
• Serve over brown rice.

Notes

Weight Watchers Points: 7 (SmartPoints), 7 (Points+), 6 (Old Points)
From The Skinnytaste Cookbook by Gina Holomka (re-printed with permission)

Nutrition

Serving: 1.33Cups | Calories: 266kcal | Carbohydrates: 16g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 855mg | Potassium: 735mg | Fiber: 3g | Sugar: 8g | Vitamin A: 685IU | Vitamin C: 84.1mg | Calcium: 92mg | Iron: 3mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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