Omnivore's Cookbook · by Maggie Zhu★ 5.0 (52)
Chinese Beef and Broccoli (牛肉炒西兰花)
NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 100%
CARBS 29G18% OF CAL
6G FIBER9G SUGAR14G OTHER
FAT 31G44% OF CAL
9G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender sliced beef and crisp broccoli coated in a savory brown sauce with ginger and garlic. A healthier homemade version of Chinese takeout, best served over hot rice.
mainchinesestir frybeef🍳 skilletdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 lb flank steak (, skirt steak, or other cut (*see footnote 1))
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil ((or vegetable oil))
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda ((Optional) (*see footnote 1))
- 1/2 cup chicken stock ((or beef stock))
- 2 tablespoons Shaoxing wine ((or dry sherry))
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce ((*footnote 2))
- 2 teaspoons brown sugar ((or white sugar))
- 1 head broccoli (, cut to bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
- 3 garlic cloves (, minced)
- 2 teaspoons ginger (, minced)
At a glance
PER SERVING · TIME 30M
CAL 32%·PRO 100%
CARBS 29G18% OF CAL
6G FIBER9G SUGAR14G OTHER
FAT 31G44% OF CAL
9G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1746mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1606mg
- Calcium
- 174mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.