Chinese · Lunch · Dinner
Beef and Broccoli
芥蘭牛肉 (Gai Lan Ngau Yuk)
Thin, tender strips of lean flank steak and crisp-tender broccoli are tossed in a glossy garlic-ginger sauce. It is a lighter take on the takeaway favourite, with less oil and plenty of greens.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 19% · Fat 37% · Protein 44%
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Ingredients
For 4 servings- 1 lb450 gLean flank steak, trimmed
- about 5 cups500 gBroccoli florets
- 3 tbsp48 gLow-sodium soy sauce
- 1 1/2 tbsp12 gCornstarch
- 2 tbsp36 gOyster sauce
- 1 tbsp15 gShaoxing rice wine or dry sherry
- 1 tsp5 gToasted sesame oil
- 1 tbsp14 gVegetable oil
- 3 cloves9 gGarlic, minced
- 1 tbsp6 gFresh ginger, grated
- 1 tspBrown sugar
- 1/4 tspGround black pepper
- 2/3 cup150 gWater
- 230 gSpring onions, sliced (optional)
Steps
- 1
Slice the flank steak thinly against the grain into strips about 5 mm thick.
- 2
Toss the beef with 1 tbsp soy sauce, 1/2 tbsp cornstarch, the rice wine and the black pepper, then leave to marinate for 10 minutes.
- 3
In a small bowl, whisk the remaining 2 tbsp soy sauce, remaining 1 tbsp cornstarch, oyster sauce, brown sugar, sesame oil and 120 ml (1/2 cup) of the water until smooth.
- 4
Heat 1/2 tbsp vegetable oil in a wok or large non-stick pan over high heat.
- 5
Add the broccoli and stir-fry for 1 minute.
- 6
Pour in the remaining 2 tbsp water, cover and steam for 2–3 minutes until bright green and crisp-tender, then tip onto a plate.
- 7
Heat the remaining 1/2 tbsp oil in the wok over high heat.
- 8
Spread the beef in a single layer and sear for 1 minute without stirring, then stir-fry for 1–2 minutes until browned and no longer pink (at least 63 °C / 145 °F).
- 9
Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
- 10
Stir the sauce again, pour it into the wok and cook for 1–2 minutes, stirring, until thick and glossy.
- 11
Return the broccoli to the wok and toss to coat everything in the sauce.
- 12
Scatter over the spring onions, if using, and serve hot.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use tamari instead of soy sauce, a gluten-free labelled oyster sauce, and dry sherry labelled gluten-free or extra water in place of the Shaoxing wine, which contains wheat.
- Swap the flank steak for thinly sliced chicken breast, cooking it until no longer pink in the centre (74 °C / 165 °F).
- For a vegan version, replace the beef with pressed, cubed firm tofu and use a vegan mushroom-based oyster sauce labelled that way.
- If you can't find Shaoxing rice wine, use dry sherry or simply leave it out.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. It can be frozen, but the broccoli goes soft, so it is best enjoyed fresh or from the fridge.
Make ahead
Slice the beef and whisk the sauce up to a day ahead, keeping them covered in the fridge, and cut the broccoli into florets; marinate the beef just before cooking.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyMolluscsSesameSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (312 g) | Per 100 g | |
|---|---|---|
| Calories | 271 kcal | 87 kcal |
| Protein | 29.4 g | 9.4 g |
| Carbohydrates | 13 g | 4.2 g |
| of which sugars | 2.9 g | 0.9 g |
| Fiber | 3.1 g | 1 g |
| Fat | 11.3 g | 3.6 g |
| of which saturated | 3.1 g | 1 g |
| Sodium | 776 mg | 249 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
