That popular Chinese takeout dish has all the flavor you love but none of the carbohydrates.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup beef broth
- ¼ cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons sesame oil, divided
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar
- 1 ¼ pounds New York strip steak, thinly sliced into bite-sized pieces
- 2 tablespoons butter
- 2 (10 ounce) bags frozen broccoli rice
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon toasted sesame seeds, or to taste (Optional)
- ⅛ teaspoon red pepper flakes, or to taste (Optional)
Instructions
- Whisk together beef broth, hoisin sauce, soy sauce, 1 tablespoon sesame oil, oyster sauce, cornstarch, and brown sugar in a bowl until cornstarch and sugar are dissolved.
- Place sliced steak in a separate bowl and drizzle with remaining 1 tablespoon of sesame oil. Stir until evenly coated.
- Melt butter in a large skillet over medium-high heat. Add broccoli rice, garlic, salt, and pepper. Cook for 5 minutes; stirring occasionally. Divide broccoli rice into serving bowls.
- Add beef to the skillet. Cook over medium-high heat, stirring continually, for 5 minutes. Pour sauce over beef and cook for 5 more minutes or until sauce has thickened.
- Spoon beef over broccoli rice. Garnish with sesame seeds and crushed red pepper.
- Feel free to substitute rib eye steak for the New York strip, if desired.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 10 g |
| Sodium | 2391 mg |
| Sugars | 9 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
less noodles, more garnish like in the picture,
I loved this! The sauce tastes exactly like the sauce in the beef and mixed vegetables I get from my local Chinese restaurant. The only thing I couldn’t find was riced broccoli so I used cauliflower instead.
Sauce wound up a bit too thick, but the flavor was awesome!