Spicy Broccoli with Beef

Mark Boughton
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 15 mins


Marinade, Meat and Vegetables:
2tablespoons dry sherry
1tablespoon reduced-sodium soy sauce
2teaspoons cornstarch
1teaspoon sugar
3/4pound flank steak, frozen 15 minutes, halved lengthwise, and sliced thinly across the grain
1tablespoon canola oil, divided
1/4cup thinly sliced green onions
1tablespoon minced garlic
1tablespoon minced ginger
1/2teaspoon red pepper flakes
6cups broccoli florets
1/4cup lower-sodium chicken stock
2tablespoons oyster sauce
2tablespoons reduced-sodium soy sauce
2tablespoons dry sherry
2teaspoons sugar
1teaspoon cornstarch
1teaspoon sesame oil


  1. To prepare marinade, combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 15 to 30 minutes.
  2. Heat a 12-inch skillet over high heat until very hot. Add 1 teaspoon canola oil; swirl quickly to coat pan. Add half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely.
  3. Add remaining 1 teaspoon oil to pan. Add green onions, garlic, ginger and red pepper; sauté until just fragrant, about 45 seconds. Add broccoli and 1⁄4 cup broth. Cover and steam 5 to 6 minutes.
  4. To prepare sauce, combine all ingredients in a small jar; shake well.
  5. When broccoli is crisp-tender, add beef and sauce. Toss gently, cooking until sauce thickens slightly.

Recipe by Laraine Perri.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 2
  • Fat 11g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 60mg
  • Sodium 710mg
  • Potassium 720mg
  • Carbohydrate 17g
  • Fiber 4g
  • Sugars 4g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 170%
  • Calcium 8%
  • Iron 15%