Beef and Broccoli Low-Carb Bowl
Tender strips of flank steak and crisp broccoli in a savory garlic-ginger sauce—a Chinese takeout favorite made healthy with 40g of protein.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 4 days.
- Batching: Slice beef against the grain and as thinly as possible for maximum tenderness.
- Reheat: Reheat in a skillet over medium-high heat for 3-4 minutes for best texture. Microwave works but broccoli may soften.
EXECUTION STEPS
THE MACRO PREP
Toss sliced flank steak with 1 tablespoon soy sauce and cornstarch. Let sit for 5 minutes.
HIGH HEAT SEAR
Whisk together remaining soy sauce, oyster sauce, sesame oil, rice vinegar, and beef broth.
HIGH HEAT SEAR
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Sear steak in batches (do not crowd the pan) for 1-2 minutes per side. Remove and set aside.
HIGH HEAT SEAR
Add remaining oil and stir-fry broccoli for 3-4 minutes until bright green and crisp-tender.
STEP 5
Add garlic and ginger, stir for 30 seconds.
STEP 6
Return beef to the pan, pour sauce over everything, and toss to coat. Cook 1-2 minutes until sauce thickens.
STEP 7
Serve in bowls garnished with sesame seeds and green onions.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 450g (1 lb) flank steak, sliced against the grain
- 3 cups (270g) broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup (60ml) beef broth
- Sesame seeds and sliced green onions for garnish