Beef with Broccoli

I like to go out for Chinese food as much as the next girl, but every once in a while I get this strange yearning deep in my Irish-American heart to Make It Myself.  This is often a bad, bad idea, but sometimes I do get lucky…and for some reason it is usually with a beef stir fry of some sort.  Last time I went down this road it was with a recipe for beef with sugar snap peas, but this time I opted for the old classic beef with broccoli.  Because sometimes you just want to stick with the traditional dishes, Chinese-Irish-American-wise.

In even better news, this recipe actually comes from the Weight Watchers site.  As those of you who have witnessed me making this and this and this know, I’m usually not one to seek out, um, low-calorie recipes, but this particular one sang out to me, and not just because it is only 5 points (all you WW folks know what that means, and everyone else, never mind).  It’s because it has just the right amount of simple ingredients to let the beef and broccoli stand out without being overwhelmed by a thick sauce.  There’s a sauce, but it’s a nice light concoction of garlic, ginger, red pepper and soy sauce with just enough chicken broth to hold it all together.  So not only was it scrumptious, but it made me feel angelically healthy and low-calorie.  

That is, until I break the bacon out again tomorrow.

Beef with Broccoli, from Weight Watchers

Beef with Broccoli
  • 1½ tablespoons cornstarch
  • ¼ teaspoon salt
  • ¾ pounds sirloin steak, thinly slices against the grain
  • 2 teaspoons canola oil
  • 1 cup chicken broth
  • 5 cups borccoli florets
  • 1 tablespoon fresh ginger root, minced (do this in your food processor)
  • 2 teaspoons minced garlic
  • ¼ teaspoon red pepper flakes
  • ¼ cup soy sauce
  • ½ cup water
  1. Combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
  3. Add ½ cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  4. In a cup, stir together soy sauce, remaining ½ cup broth, remaining ½ tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
  5. Return beef and accumulated juices to pan; toss to coat, and serve.


Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. Joanne says

    I've generally just given up on trying to make Chinese (American) food because it just never tastes as good as good take-out is, probably because I'm not willing to use enough oil. So I'm super happy you're sharing this healthier version!

  2. FramedCooks says

    Yes, Chinese-American food can be a challenge, but this one is actually worth a try (IMHO, as my teenager would say!) :)


Let's Talk!

Your email address will not be published. Required fields are marked *