Beef and Chinese Broccoli (芥蓝牛肉)
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Omnivore's Cookbook · by Maggie Zhu★ 4.8 (6)

Beef and Chinese Broccoli (芥蓝牛肉)

NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 39%
CARBS 7G12% OF CAL
2G FIBER0G ADDED0G INTRINSIC4G OTHER2G TOTAL SUGAR
FAT 14G54% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Silky sliced steak and crisp Chinese broccoli in a rich, savory brown sauce. Quick-cooking and elegant, served over rice.

mainchinesestir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 12 oz (340 g) beef flank steak (, sliced to 1/4” (4mm) pieces against the grain (or skirt, or flat iron))
  • 2 teaspoons Shaoxing wine ((or dry sherry))
  • 1/2 tablespoon oyster sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon peanut oil ((or canola oil))
  • 1/4 cup beef broth ((or chicken broth, or water))
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce ((Optional) (*Footnote 1))
  • 2 teaspoons homemade chili oil ((Optional, but highly recommend))
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper ((or black pepper))
  • 1 teaspoon cornstarch
  • 2 tablespoons peanut oil ((or canola oil))
  • 2 cloves garlic (, sliced)
  • 8 oz (225 g, or 6 to 8 stalks) gai lan (, stem thinly sliced, leaves cut to big bite size pieces)
  • 1 ” (2 cm) ginger (, minced)
PREP
15M
SODIUM
525MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.