Beef and Broccoli

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	49%	36%
sweetener	18%	11%
thickener	1%	2%
aromatics	2%	2%
vegetables and beans	150%	80%
fat	9%	3%

Where it stands out

• #4 of 37 for saltiness
• #35 of 37 for sear char

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound flat iron steak,
64 g	1/4 cup soy sauce
46 g	1/4 cup Shaoxing wine ((Chinese rice wine) or dry sherry)
5 g	2 teaspoons cornstarch
68 g	1/4 cup oyster sauce
80 g	1/3 cup low-sodium chicken broth
12 g	1 tablespoon sugar
4 g	1 teaspoon sesame oil
	4 scallions, (whites finely sliced, greens cut into 1/2-inch (13-mm) segments on the diagonal, reserved separately)
9 g	3 cloves garlic, (minced)
6 g	1 tablespoon finely minced fresh ginger ((see note))
41 g	3 tablespoons vegetable oil
680 g	1 pound bite-size broccoli florets, (from about 1 1/2 pounds (680 g) broccoli crowns)
79 g	1/3 cup water
	Rice (for serving)

Method: 7 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Terrific flavor and so easy! I didn’t have oyster sauce so I substituted hoisin which worked fine. I like to add extra vegetables like thinly sliced red bell pepper and mushrooms (Trader Joes had beech mushrooms which were delicious.) I added these when I cook” — a cook, 5.0★

“Another 5-star recipe that my kids adore. I always make a double batch in my carbon steel paella pan (bigger than a wok with better surface area)! My teenage son can eat two giant bowls of this in one sitting. I usually use the prime NY strip and the 2 lb b” — a cook, 5.0★