Beef and Broccoli Stir Fry
Beef and Broccoli Stir Fry with a simple 2-ingredient sauce is a fast and easy meal that satisfies those cravings for Chinese takeout. This dinner comes together in under 30-minutes, it tastes delicious, and it's packed with protein and heart healthy veggies. Low-carb options available.
Ingredients
- 3/4 pound top sirloin steak, cut against the grain and super thin flank steak and ribeye are also great options
- 1 tbsp corn starch
- 1 tbsp olive oil
- 4 cups broccoli florets
- 1/3 cup low-sodium soy sauce
- 3 tbsp granulated sugar or use sugar substitute
- toasted sesame seeds for garnish
Instructions
- Add sliced beef to a large Ziploc bag and toss in the corn starch. Seal and give it a good shake until the beef is coated.
- Add the soy sauce and sugar to a small sauce pan and bring to a low simmer. Once simmering, cook for 1-minute or until it looks like syrup, being careful not to burn the sauce. Remove from the heat and set aside.
- Heat a large skillet to medium high heat and add olive oil. Place beef in a somewhat single layer (some of the beef strips will overlap) and cook turning a couple time in between for 4-5 minutes. You still want to see some pink throughout the beef. Remove and place on a plate.
- To the hot skillet add broccoli or other veggies you might be using and pour over the beef stock. Turn the heat down to medium low and cook the veggies until tender crisp, about 8-10 minutes. NOTE: The liquid may evaporate before the veggies are cooked and that's okay. Continue to cook and stir occasionally until desired doneness.
- Add the beef back to the pan and pour in the sauce. Toss to combine and cook another 1-2 minutes. Top with toasted sesame seeds and serve immediately.
Notes
Tips:
Variations -
If you don’t like broccoli or want to add more veggies, feel free! Common veggies that work well with beef broccoli stir fry are carrots, zucchini, mushrooms, snap peas, baby corn, and bell peppers.
Add other flavor boosters like- fresh ginger (just a touch because it’s strong) garlic, toasted sesame oil (also just a touch) and red pepper flakes for heat.
Make this meal LOW-CARB by adding your favorite sugar substitute. We love powdered swerve and it works really well in the sauce.
How to get the most tender beef-
To ensure that the beef is tender and not tough or chewy starts with the cut of beef. I mentioned above that top sirloin, flank steak, and a ribeye are all great choices for beef and broccoli stir fry, but it’s equally important that the the beef if cut right.
- Make sure the steak is cold and fresh out of the fridge. Sometimes I’ll even pop it in the freezer for 10-minutes before slicing. Slicing the beef cold will make it so much easier.
- Use a large sharp knife. This will help create even thin slices of beef.
- Cut against the grain. It’s pretty easy to see which direction the fibers of the meat are laying. You’ll want to slice the meet against the grain for the most tender results after it’s cooked. Here is a short video if you need a visual like I do when it comes to learning something new.
- Slice the steak super thin. I aim for paper thin but 1/4 inch is pretty standard.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 551 |
| % Daily Value* | |
| Total Fat 18.4g | 24% |
| Saturated Fat 6g | 30% |
| Cholesterol 209mg | 70% |
| Sodium 1385mg | 60% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 2.8g | 10% |
| Total Sugars 11.1g | |
| Protein 75.1g | |