Beef and Broccoli Stir-Fry

5 from 1 vote

Savory, sweet, and full of ginger, garlic, and sesame flavors, this is a delicious and easy Asian-inspired weeknight favorite.

Course Main Course

Cuisine Asian, Chinese

Keyword asian, beef, broccoli, chinese, dairy-free, dinner, easy, egg-free, lunch, main, nightshade-free, nut-free

Prep Time 15

Cook Time 20

Total Time 50

Servings

Calories 353kcal

Author Jenny Ross

Ingredients

Beef

1 pound skirt steak flank steak, or sirloin steak, sliced as thin as possible
2 tablespoons sake or Chinese cooking wine, optional
1/8 teaspoon baking soda

Sauce

1 teaspoon ginger fresh grated
2 garlic cloves minced
1/4 cup chicken stock
1/3 cup plus 2 tablespoons low sodium gluten-free soy sauce or coconut aminos
4 tablespoons allulose or 1/2 tablespoon monk fruit, powdered, or several drops stevia glycerite, omit if using coconut aminos
1 teaspoon gelatin

Broccoli

2 teaspoons avocado oil divided
2/3 pound broccoli florets 4 cups

To Finish

2 teaspoons toasted sesame oil

Get Recipe Ingredients

Instructions

Sprinkle the beef with the cooking wine and baking soda and set aside at room temperature for 15 minutes.
While the beef marinates, prepare the sauce by combining all sauce ingredients in a bowl. Set aside.
Heat a large nonstick pan over medium-high heat. When hot, add half the oil and the broccoli. Cook on high heat until light charred, stirring occasionally, 5-7 minutes. Add a tablespoon or two of water and cover with a lid to steam to desired consistency, about 1-2 minutes. Transfer to a plate and set aside.
Add the remaining half of the oil and the beef, cooking in a single layer and turning once, about 4-5 minutes total. Add the sauce and cook until reduced and thickened. Stir in the broccoli and off heat, drizzle with toasted sesame oil.

Notes

Freezing the steak for 30 minutes can help it stay firm, which makes slicing much easier. You can also ask your butcher to slice it for you for even easier prep. Often times, Asian markets will sell beef pre-sliced as well.

Protein:Energy Quotient [calories]: 1.26

Nutrition