Beef and Broccoli

Name: Beef and Broccoli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 3 Lb Flank Steak, Sliced Thin; 2 Lb Broccoli Florets; 0.3 Cup Soy Sauce; 3 Tbsp Oyster Sauce; 5 cloves Garlic Cloves, Minced; 2 Tbsp Cornstarch

Takeout vibes, hall timing

Prep: 15 min
Cook: 35 min
Serves 8
Difficulty: easy

Takeout vibes, hall timing. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for tight shifts — one line, real portions, no drama at the stove.

520Cal

48gProtein

12gCarbs

31gFat

Ingredients

3 Lb Flank Steak, Sliced Thin
2 Lb Broccoli Florets
0.3 Cup Soy Sauce
3 Tbsp Oyster Sauce
5 cloves Garlic Cloves, Minced
2 Tbsp Cornstarch

Instructions

Slice and marinate beef: Slice flank steak thin against the grain. Toss with soy, cornstarch, and a splash of oil.
Stir-fry beef in batches: Heat wok or large skillet until smoking. Sear beef in single layers 1–2 minutes until edges char; remove.
Char broccoli: Stir-fry broccoli 3–4 minutes with garlic until bright with charred edges. Return beef; add oyster sauce slurry; toss 1 minute until glossy.
Serve over rice: Serve Beef & Broccoli immediately over steamed rice — the sauce tightens if it sits.

Tonight's spread

Plate Beef and Broccoli with sides in separate pans so the crew can mix portions.
Line up Beef and Broccoli on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Prep all mise en place before the bell — this meal wins on organization, not speed hacks.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Meal prep

Minimal prep — chop aromatics before shift change so you can cook as soon as the board quiets.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large cast iron skillet or Dutch oven
Large sheet trays
Instant-read thermometer
Aluminum foil