Beef and Broccoli Stir-Fry
Enjoy a delicious and nutritious beef and broccoli stir-fry, a perfect blend of wholesome ingredients that offers an appetizing aroma and delightful taste. This quick and straightforward recipe combines grass-fed beef and nutrient-rich broccoli for a meal that's both tasty and healthy.
Equipment
- Large skillet or wok
- Mixing bowls
- Whisk
- Tongs or spatula
Ingredients
- 1 lb grass-fed beef thinly sliced
- 2 cups broccoli florets
- 1 tbsp olive oil or avocado oil
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 1/4 cup tamari or gluten-free soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp cornstarch or arrowroot powder optional, for thickening
- 1/4 cup water
- Salt and pepper to taste
- Sesame seeds and green onions for garnish optional
Instructions
- Prepare the Sauce: In a mixing bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, and cornstarch or arrowroot powder (if using). Set aside.
- Cook the Beef: Heat a large skillet or wok over medium-high heat. Add olive oil and swirl to coat. Add the thinly sliced beef and season with salt and pepper. Stir-fry for 3-4 minutes until the beef is browned. Remove the beef from the skillet and set aside.
- Stir-Fry Broccoli: In the same skillet, add a bit more oil if needed. Add minced garlic and grated ginger, and sauté for 30 seconds until fragrant. Add broccoli florets and stir-fry for 3-4 minutes until they are tender-crisp.
- Combine Ingredients: Return the cooked beef to the skillet with the broccoli. Pour the sauce over the beef and broccoli mixture. Add 1/4 cup of water to the skillet and stir everything together, ensuring the sauce evenly coats the beef and broccoli. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
- Serve: Remove from heat and transfer to serving plates. Garnish with sesame seeds and sliced green onions if desired. Serve hot and enjoy!
Frequently Asked Questions About Beef and Broccoli
Flank or sirloin, sliced thin against the grain. Both stay tender in a fast, high-heat stir fry. Slicing across the grain shortens the muscle fibers and is what separates tender strips from chewy ones.
This version is 300 calories a serving. Restaurant beef and broccoli often runs double, mostly from the oil and a sauce thickened with sugar and cornstarch. Coconut aminos or low-sodium soy cuts both.
A 60-second blanch gives you bright green florets that are tender-crisp without overcooking in the pan. You can skip it and add a splash of water to the wok to steam them instead.
