Beef and Broccoli Stir-fry

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  • Each serving
  • 370 cal
  • 25g fat (8g sat)
  • 60mg chol
  • 340mg sodium
  • 11g carb
  • 4g fiber
  • 0g sugars
  • 27g protein


  • 1 pound broccoli florets
  • 2 tablespoons toasted sesame oil, divided
  • 1 pound sirloin steak, trimmed and thinly sliced against the grain
  • 1/2 cup sliced shallots
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1/4 cup chicken or beef stock
  • 2 tablespoons oyster sauce
  • 1 teaspoon cornstarch mixed with water, to form a loose paste
  • 1/2 teaspoon red pepper flakes (optional)
  • Cooked brown or white rice, for serving (optional)
  • Sesame seeds, to garnish


Bring a large pot of salted water to a boil. Cook broccoli until just tender, about 3 minutes. Drain and run cooked broccoli under cold water to cool. Set aside.

Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Add half the steak and cook until browned, about 2 minutes. Remove from the pan and add remaining oil and steak. Remove second batch of steak from the pan and set aside.

Add shallots, garlic and ginger to the pan and cook, stirring constantly, for 1 minute. Return steak to the pan and add broccoli, stock and oyster sauce. Bring to a boil. Tilt pan so accumulated juices are on one side. Stir in cornstarch mixture and let boil for 1 minute. Toss steak and broccoli with sauce to heat through. Stir in red pepper flakes. Serve immediately over rice, garnished with sesame seeds.

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