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The Simple Skillet | Chinese Beef and Broccoli



Chinese Beef and Broccoli

Serves: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Difficulty: Easy


Family favorite by itself or served over brown rice or low carb Shirataki noodles.


1 pound flank steak, lean, or other steak

1 1/2 pounds broccoli, fresh, tough stem removed, cut into small florets

2 teaspoons soy sauce, low sodium

1 1/2 teaspoons corn starch

3 teaspoons sesame oil, dark, divided

2 cloves garlic, fresh, chopped

3 tablespoons oyster sauce

2 teaspoons vinegar, rice, seasoned

2 teaspoons vinegar, balsamic

1/4 cup beef broth or vegetable broth

1 tablespoon canola oil or vegetable oil

1/4 teaspoon pepper, black, ground

1 teaspoon baking soda, optional to tenderize meat

3 green onion(s) , chopped


To marinate steak: lice flank steak into 2 inch wide strips then slice into thin strips across the grain. Place in a shallow baking dish. Mix garlic, soy sauce, 2 teaspoons of sesame oil, baking soda and corn starch in a small bowl. Pour mixture over the steak, toss to coat and set aside for 10 minutes. For sauce: mix black pepper, oyster sauce, one teaspoon sesame oil, rice vinegar, balsamic vinegar and beef broth in a small bowl. Place 2 to 3 cups of water into a large skillet or wok and bring to a boil over medium high heat. Add broccoli. Place cover on skillet and cook for about 2 to 3 minutes until crisp tender and bright green. Remove the broccoli to a plate (it will continue cooking) and drain water from skillet. Dry skillet and return to stove top. Increase heat to medium high, and add canola oil to coat pan. Add steak to the skillet in a single layer and brown for about 30 seconds per side. Cook in batches if necessary and remove to a plate. Return cooked steak and juices to the skillet. Pour sauce mixture over steak. Stir and simmer for 1 minute. Add cooked broccoli and gently toss to coat. Top with green onions and serve.


Per Serving About: 300 calories, 14 g fat, 3.5 g saturated fat, 0 g trans fat, 29 g protein, 15 g carbohydrates, 5 g dietary fiber, 550 mg sodium; WW Points plus value 7