Healthy Beef and Broccoli Recipe : A Guilt-Free Treat!

beef

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Lean beef is lower in fat; chicken thighs are often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for a healthier profile.

Tenderize the flank steak with the flat end of a tenderizer until it is about an inch thick.

Slice the steak into one to one and a half inch wide bite-sized pieces.

Season the meat with a thin layer of kosher salt and black pepper, pressing the seasoning into the flesh.

In a large bowl, whisk together 3 tablespoons of water with 2 tablespoons of cornstarch.

Add the beef to the bowl and toss to combine.

Peel and grate the ginger until you have 2 teaspoons.

In a separate small bowl, whisk together the remaining cornstarch with soy sauce, brown sugar, garlic, and ginger until well combined, then set aside.

Cut the onions lengthwise into thin slices.

Cut the broccoli into small bite-sized pieces.

Heat a large sauté pan over medium heat (about 350°F or 176°C).

Add 1 tablespoon of vegetable oil to the pan, and once hot, add the beef, cooking and stirring constantly until almost cooked through (little to no red left in the steak).

Using a slotted spoon or spatula, transfer the beef to a plate and set aside.

Add the remaining 1 tablespoon of vegetable oil and sesame oil to the pan.

Once hot, add the broccoli florets and sliced onions, cooking and stirring occasionally until the broccoli is tender (about 4 minutes).

Cut down larger broccoli pieces with a knife to ensure even cooking.

Return the beef to the pan and add the prepared sauce.

Bring the mixture to a boil and cook, stirring occasionally for about 1 minute or until the sauce thickens slightly.

Season the top of the dish with a thin dusting of kosher salt and black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens