This recipe is actually probably the closest to take out Beef and Broccoli that I've found.
I made no modifications of this recipe, it was done as-is below.
3/4 lb beef top round, trimmed of all visible fat, cut into strips
2 tablespoons corn starch
1/2 cup low sodium beef broth
2 tablespoons oyster sauce
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
1 lb broccoli crowns cut into florets (4 cups)
2 teaspoons canola oil
1 tablespoon minced, peeled fresh ginger
3 garlic cloves, minced
Combine beef with 1 tablespoon of the cornstarch, toss well to coat, set aside. Combine remaining 1 tablespoon cornstarch, the broth, oyster sauce, honey, soy sauce and sherry in small bowl and set aside.
Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 3-4 minutes and drain.
Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until just cooked trough, 3-4 minutes, transfer to a plate.
Add the ginger and garlic and stir-fry until fragrant, about 20 seconds. Add the beef broth mixture, and cook, stirring constantly until it boils and thickens, about one minute. Add the beef and broccoli and cook until heated through.
WW Points: 4 (without rice, I served mine over brown rice)
(I will try and calculate the calories and the like later on)