Costco Beef and Broccoli Nutrition Facts

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Tender strips of steak with crisp broccoli in a rich chocolate-brown sauce, beef with broccoli is a weeknight favorite.

Beef and broccoli, or tender strips of steak and crisp broccoli florets in a rich brown sauce, is a popular Chinese restaurant dish, but it's easy to brand at domicile also. At most American Chinese restaurants, the dish is made with flank steak that has been tenderized with a blistering soda solution and marinated, but when I make beefiness and broccoli at home, I prefer to utilize flat iron steak. It'southward an affordable cut of meat that does not require tenderizing or marinating, and it's platonic for high-estrus, quick-cooking methods similar sautéing. This recipe comes together in just xl minutes with ingredients found at most supermarkets. Brand some rice and dinner is done!

What you'll need to make Beef and Broccoli

Stride-by-step Instructions

Begin by slicing the beef into ane/4-inch slices. Add 1 tablespoon each soy sauce and Chinese rice wine (or dry sherry) and let marinate while yous prepare the rest of the ingredients.

While the beef marinates, chop the scallions, garlic, and ginger. It'south of import to do this before you outset cooking considering the dish cooks very quickly.

Adjacent, ready the sauce by combining the the remaining 3 tablespoons of soy sauce with the cornstarch, and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.

When y'all're ready to melt, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add together the broccoli and stir-fry for 30 seconds, then add together the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about two minutes, then transfer to a newspaper towel-lined plate.

Wipe any excess water out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beefiness, so that information technology is in a single layer. Cook without moving until the beef is well seared, about 1-1/ii minutes. Go on cooking while stirring until the beef is lightly cooked merely however pink in spots, about thirty seconds. Transfer to a plate. Add together another tablespoon of oil to the pan and rut until smoking. Put in the remaining beef and cook without moving until the beef is well seared, about 1-i/2 minutes.

Next, add the garlic, ginger, and scallion whites. Cook, stirring constantly with the beef, for about 30 seconds. Render the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens.

Melt, tossing and stirring constantly until the sauce is slightly thickened, well-nigh 45 seconds. Serve with rice and enjoy.

Note: The sauce for this recipe (non the method) is adapted from one of my favorite food columns, The Food Lab on Serious Eats by J. Kenji López-Alt.

Video Tutorial

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Beefiness and Broccoli

Tender strips of steak with crisp broccoli in a rich chocolate-brown sauce, beef with broccoli is a weeknight favorite.

Ingredients

• i pound flat iron steak, cut into ¼-inch thick strips (flank steak, brim steak or hanger steak may be substituted, only won't exist as tender)
• ¼ cup soy sauce
• ¼ loving cup Shaoxing vino (Chinese rice vino) or dry out sherry
• 2 teaspoons cornstarch
• ¼ cup oyster sauce
• ⅓ cup low-sodium chicken broth
• 1 tablespoon sugar
• 1 teaspoon Asian/toasted sesame oil
• 4 scallions, whites finely sliced, greens cut into ½-inch segments on the diagonal, reserved separately
• 3 cloves garlic, minced
• 1 tablespoon finely minced fresh ginger
• 3 tablespoons vegetable oil
• i pound bite-size broccoli florets, from virtually 1½ pounds broccoli crowns
• ⅓ cup h2o
• Rice, for serving

Instructions

1. Combine the beef with 1 tablespoon of the soy sauce and one tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for xxx minutes at room temperature or 1 hr in the refrigerator.
2. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add together the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken goop, sugar, and sesame oil. Stir and set aside.
3. Combine the scallion whites, garlic and ginger in a bowl and set bated.
4. When yous're ready to cook, heat ane tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, and so add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, almost 2 minutes, then transfer to a newspaper towel–lined plate.
5. Wipe any excess water out of the pan. Increase the rut to high and heat some other tablespoon of oil in the pan until smoking. Add one-half of the beef, so that it is in a single layer, and cook without moving until the beefiness is well seared, nigh 1½ minutes. Continue cooking while stirring until the beefiness is lightly cooked only yet pink in spots, most xxx seconds. Transfer to a plate.
6. Add another tablespoon of oil to the pan and estrus until smoking. Add the remaining beef and melt without moving until the beef is well seared, near 1½ minutes. Add the scallion whites, garlic and ginger mixture and melt, stirring constantly with the beefiness, for nearly 30 seconds.
7. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.

Pair with

Diet Information

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• Per serving (4 servings)
• Calories: 369
• Fatty: 21g
• Saturated fat: 5g
• Carbohydrates: 17g
• Sugar: 6g
• Fiber: 4g
• Poly peptide: 28g
• Sodium: 1523mg
• Cholesterol: 77mg

This website is written and produced for advisory purposes simply. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or canonical past a nutritionist or the Food and Drug Administration. Nutritional data is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional figurer, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed modify the effective nutritional information in whatever given recipe. Furthermore, different online calculators provide dissimilar results depending on their ain nutrition fact sources and algorithms. To obtain the most authentic nutritional information in a given recipe, yous should summate the nutritional data with the bodily ingredients used in your recipe, using your preferred diet figurer.

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Comments

May 21, 2022

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