Chinese Beef & Broccoli Stir Fry from Skinnytaste Cookbook
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5 from 3 votes

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entrees
Cuisine: Chinese
Keyword: Beef and Lamb Recipes
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

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