Make restaurant quality (& better than takeout!) beef and broccoli stir-fry at home but healthier and even more delicious, in just 20 minutes. A quick, delicious lunch or dinner with rice or noodles!
20ozbeeflean, tender cuts like flank steak or skirt steak; more info in notes
23ozbroccoli2 small heads
2Tbspvegetable oildivided; OR another neutral, high-heat oil like grapeseed/canola
Sauce Ingredients
3/4-1cupwateradd more for more sauce; for more flavor, use beef broth
1/3cupsoy sauceuse tamari/coconut aminos if gluten-free
0.9ozbrown sugar3 Tbsp; OR honey, added to taste
2tspgingergrated/minced
0.7ozgarlic2 large cloves
2Tbsptoasted sesame oil
2Tbspcornstarchuse arrowroot or tapioca starch for a corn-free, paleo, whole-30 version
1/4tspblack pepper
Garnish
1/2Tbspsesame seedsoptional (plus green onions) for garnish; cashews or peanuts would also work
Instructions
Transfer the beef to the freezer for 30 minutes. This makes it easier to cut.If you want to serve the beef broccoli stir-fry with rice, start cooking that now.
Slice the meat against the grain into bite-sized pieces or ¼-inch strips and separate the broccoli into small, even-sized broccoli florets (cut them if needed).
Mince or grate the garlic and ginger. Then combine all the sauce ingredients in a small bowl, and whisk well.Combine the cornstarch with a little water first before adding it so it doesn't create lumps.
Heat half the oil in a large skillet or wok over medium heat. Once hot, sauté the broccoli, covered, for 4-5 minutes, then set it aside.
Increase the heat to high, add the remaining oil, and add the beef in a single layer (cook in batches if necessary). Sear the beef for 2-3 minutes per side until browned and ‘just’ cooked through.
If you prefer, drain out any excess liquid from the beef as it cooks.
Add the sauce and reduce the heat to medium/low, then simmer for 3-4 minutes, stirring often, until the sauce thickens. Finally, add the broccoli back in and toss well to combine.If it becomes too thick, add more water, one tablespoon at a time.
Serve the stir-fry garnished with sesame seeds. Enjoy!
Storage Information
Once cooked, allow it to cool and store it in an airtight container in the fridge for 3-4 days or 3 months in the freezer (thaw overnight in the fridge before reheating).Reheat on the stove over low heat or in the microwave at 50% in 30-second increments, stirring between.
Notes
For super tender beef: Marinate it for 30 minutes (method below).
Ensure the skillet is HOT: To sear the meat quickly and seal in the juices.
Don't overcrowd the pan: Stir-fry the beef in a single layer, in batches if needed. Avoid adding too much, or the meat will steam rather than sear.
Tweak flavors: You can adjust any of the sauce ingredients to your liking.
To guarantee bright broccoli: Use small, even-sized pieces to cook quickly and/or blanch the broccoli in boiling water for 30-60 seconds before stir-frying it. Also, make sure not to overcook it.
Adjust the sauce consistency: Add more cornstarch slurry for a thicker sauce or more water/broth for a thinner one.
What cut of beef to use? The best cut for this recipe is tender and lean, like flank steak (my favorite option - especially when marinated), skirt steak, flat iron, or sirloin steak. These cuts cook quickly and soak up the flavors of the sauce wonderfully.When using any tougher cut of beef (like chuck, brisket, round roast, etc.), it's best to marinate the beef for 30-60 minutes in an acidic solution (lemon juice, lime juice, apple cider vinegar, or 4tbsp water combined with ¼ tsp baking soda, etc.) OR add ½ tsp baking soda to the sauce and marinade for 30 minutes.Check the blog post for more tips and serving recommendations.