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Chinese
Beef & Broccoli
Velveted flank steak, jade-green broccoli, glossy garlic-ginger sauce — the takeout box, upgraded.
452Calories
39.7gProtein
38.1gNet carbs
5.2gFiber
13.4gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 lb (450 g) flank steak, sliced thin across the grain
450 g
1¾ Tbsp (14 g) cornstarch, divided
14 g
4 cups (400 g) broccoli florets
400 g
3⅓ Tbsp (50 g) coconut aminos
50 g
½ cup (120 g) broth
120 g
1 Tbsp (12 g) allulose
12 g
2 tsp rice vinegar
10 g
3 cloves garlic, minced
9 g
2½ tsp (10 g) grated ginger
10 g
1½ tsp (6 g) toasted sesame oil
6 g
1⅔ cups (300 g) cooked brown rice
300 g
oil spray
4 g
Method
- Velvet the beef: toss the slices with 8 g cornstarch, a splash of the aminos, and 1 Tbsp water; rest 15 minutes. This is the takeout-tender secret.
- Whisk the sauce: remaining aminos, broth, allulose, vinegar, and the last 6 g cornstarch.
- Flash the broccoli in a covered misted pan with a splash of water, 2 minutes — bright green, still snappy. Remove.
- Sear the beef in a ripping-hot pan in one layer, 60–90 seconds a side. Add garlic and ginger for 30 seconds.
- Sauce in, 60 seconds to a gloss, broccoli back, sesame oil off-heat, over rice.
Nutrition facts
Per serving.
Calories452
Total fat13.4 g
Total carbohydrate47.3 g
Dietary fiber5.2 g
Allulose4 g
Net carbs38.1 g
Protein39.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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