Grammy's Kitchen · Beef and Broccoli · Beef and Broccoli
One of 37 beef and broccoli recipes we measured
It ranks #2 of 37 for sauce cling among the beef and broccoli recipes we compared. 34 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 67% | 36% |
| sweetener | 16% | 11% |
| thickener | 4% | 2% |
| aromatics | 68% | 2% |
| vegetables and beans | 100% | 80% |
| fat | 3% | 3% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound flank steak (or sirloin, flat iron, or skirt steak) |
| 14 g | 1 tablespoon vegetable oil (more as needed) |
| 455 g | 4 to 6 cups broccoli florets (bite-sized) |
| 9 g | 3 cloves garlic (minced) |
| 3 g | 1 1/2 teaspoons ginger paste (or fresh minced ginger) |
| 300 g | 2 green onions (thinly sliced, whites and greens separated) |
| sesame seeds (optional) | |
| 177 g | 3/4 cup water |
| 128 g | 1/2 cup less sodium soy sauce |
| 71 g | 1/3 cup brown sugar |
| 20 g | 2 1/2 tablespoons cornstarch |
| 9 g | 2 teaspoons toasted sesame oil |
| 2 g | 3/4 teaspoon red pepper flakes |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the best beef and broccoli recipe out there and much better than take-out. I can't find oyster sauce in my area (bummer), but I found online that soy sauce can be used as a substitute so that's what I did. I made it last Tuesday; we've not stopped thin” — a cook, 5.0★
“This is EXCELLENT!!!! Quick question Holly - how long would the sauce last in the refrigerator? I made a double batch of the sauce & only used half so I could make it later with chicken but I don’t know how long it will last. Thank you” — a cook, 5.0★