Chinese Beef with Broccoli (Food Network Magazine)

Chinese Beef with Broccoli (Food Network Magazine)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 386.2
  • Total Fat: 9.8 g
  • Cholesterol: 56.7 mg
  • Sodium: 1,318.4 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 10.6 g
  • Protein: 34.9 g

View full nutritional breakdown of Chinese Beef with Broccoli (Food Network Magazine) calories by ingredient
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Adapted from the Food Network's June 2011 Volume 4. Adapted from the Food Network's June 2011 Volume 4.
Number of Servings: 4


    2 tablespoons cornstarch
    4 tablespoons soy sauce
    2 teaspoons sugar
    5 tablespoons peanut oil
    1 pound flank steak, thinly sliced against the grain
    1 tablespoon oyster sauce
    1 1/4 cups low-sodium chicken broth
    4 thin slices peeled ginger
    1 head broccoli, cut into florets
    1 large onion, halved and sliced 1/2 inch thick
    3 plum tomatoes, quartered lengthwise
    2 cloves garlic, minced
    Cooked white rice, for serving (optional)


Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.

Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.

Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.

Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user RACHAELK247.

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