Savory Beef Broccoli Stir-Fry

This quick and flavorful beef and broccoli stir-fry brings restaurant-quality Asian cuisine to your dinner table in less than 30 minutes. The tender strips of beef paired with crisp broccoli create a satisfying meal that's both nutritious and delicious.

I first created this recipe when trying to recreate my favorite takeout dish without all the extra sodium and oils. My family now requests it weekly and I love that I can customize the vegetables based on what's in season.

Ingredients

• Beef sirloin: the tender cut creates melt in your mouth texture and absorbs flavors beautifully
• Broccoli florets: provides perfect crunch and nutritional value look for tight green florets without yellowing
• Red bell pepper: adds sweetness and vibrant color choose firm peppers with shiny skin
• Soy sauce or tamari: creates the umami base flavor low sodium versions work well too
• Sesame oil: provides that authentic Asian flavor use toasted sesame oil for more depth
• Fresh garlic and ginger: essential aromatics that create the foundation of flavor always use fresh for best results
• Cornstarch: creates the glossy sauce texture that clings to the ingredients arrowroot powder works as a keto alternative
• Olive oil: for cooking use a high quality oil that can withstand high heat cooking

Step-by-Step Instructions

Prepare the Marinade:

Combine soy sauce sesame oil minced garlic grated ginger and cornstarch in a medium bowl until well integrated. The cornstarch not only helps thicken the sauce later but also creates a protective coating on the beef that keeps it tender during cooking. Whisk until completely smooth before adding the beef.

Slice and Marinate the Beef:

Cut beef sirloin against the grain into very thin slices approximately 1/8 inch thick. Partially freezing the beef for 15 minutes makes this process much easier. Add the sliced beef to the marinade ensuring each piece is well coated. Allow to rest for at least 15 minutes at room temperature. For deeper flavor marinate in the refrigerator for up to 4 hours.

Prepare the Vegetables:

While the beef marinates wash and cut broccoli into even sized florets that will cook uniformly. Slice the red bell pepper into thin strips approximately the same size as the beef slices. Having all vegetables ready before cooking ensures the stir fry process goes smoothly and quickly.

Cook the Beef:

Heat a large wok or skillet over high heat until it begins to smoke slightly. Add one tablespoon of olive oil and swirl to coat the cooking surface. Add the marinated beef in a single layer working in batches if necessary to avoid overcrowding. Let the beef sear for 1 minute without stirring then toss quickly for another 2 minutes until the exterior is browned but the interior remains tender. Remove beef to a clean plate.

Stir Fry the Vegetables:

Add the remaining tablespoon of olive oil to the same pan. Add broccoli first and stir fry for 2 minutes until the color brightens. Add red bell pepper strips and continue stir frying for another 2 minutes. The vegetables should remain crisp tender with vibrant colors.

Combine and Finish:

Return the beef and any accumulated juices to the pan with the vegetables. Toss everything together quickly over high heat for about 1 minute allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.

Serve Immediately:

Transfer to a serving dish and enjoy hot. For a complete meal serve over cauliflower rice for a low carb option or with traditional steamed rice if preferred.

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The ginger in this recipe is my secret weapon for flavor. I discovered its importance when I once made the dish without it and my husband immediately noticed something was missing. Now I always keep fresh ginger root in my freezer it grates easily when frozen and stays fresh for months.

Perfect Beef Selection

The key to exceptional beef and broccoli lies in choosing the right cut of meat. While the recipe calls for sirloin which offers a great balance of tenderness and flavor you can also use flank steak ribeye or even tenderloin for a more luxurious version. The most important technique is slicing the beef thinly against the grain which breaks up the muscle fibers and ensures tenderness. If your beef seems tough try placing it in the freezer for 15 minutes before slicing this makes creating paper thin slices much easier.

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Make Ahead and Storage

This stir fry maintains its quality remarkably well making it perfect for meal planning. Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. When reheating add a splash of water to restore moisture and prevent drying out. For longer storage freeze individual portions for up to 2 months. While the broccoli may soften slightly after freezing the overall flavor remains excellent. I often make a double batch specifically to freeze half for emergency weeknight dinners.

Customization Options

The beauty of this recipe is its adaptability. Feel free to swap vegetables based on seasonal availability or personal preference. Snow peas snap peas carrots mushrooms or bok choy all work wonderfully. For added spice incorporate red pepper flakes or a drizzle of sriracha into the marinade. To make this dish even more substantial add water chestnuts for crunch or cashews for protein and texture. Vegetarians can substitute the beef with extra firm tofu or tempeh following the same marinating process for maximum flavor absorption.

Sauce Variations

The classic sauce in this recipe can be modified to create different flavor profiles. For a sweeter sauce add a tablespoon of honey or brown sugar to the marinade. Create a spicier version with chili garlic sauce or Szechuan peppercorns. For a richer umami flavor incorporate a tablespoon of oyster sauce or hoisin sauce. My family enjoys a citrus twist with the addition of orange zest and a splash of orange juice which brightens the flavors and complements the beef beautifully.

Frequently Asked Questions

→ How can I slice the beef thinly?

For the thinnest slices, place the beef sirloin in the freezer for 15-20 minutes before cutting. This firms up the meat, making it easier to slice. Then, cut against the grain using a sharp knife. This technique helps ensure tender beef in your stir-fry.

→ Can I substitute the beef with another protein?

Yes, this stir-fry works well with chicken breast, thinly sliced pork, shrimp, or firm tofu for a vegetarian option. Adjust cooking times accordingly—chicken and pork require similar timing to beef, while shrimp cooks in just 1-2 minutes per side, and tofu needs about 2-3 minutes per side to brown.

→ What other vegetables work well in this stir-fry?

This stir-fry is versatile and works with many vegetables. Try adding snow peas, sliced carrots, mushrooms, baby corn, water chestnuts, or bok choy. Just adjust cooking times based on vegetable density—add harder vegetables first and more delicate ones later in the cooking process.

→ Is this dish keto-friendly?

Yes, this beef and broccoli stir-fry is naturally low in carbs and keto-friendly, especially when using a keto-approved thickener instead of cornstarch. Xanthan gum (use 1/4 teaspoon) or glucomannan powder (1/2 teaspoon) are good alternatives. Serve over cauliflower rice instead of regular rice to maintain a low-carb meal.

→ How can I make this dish spicy?

To add heat, incorporate red pepper flakes or sliced fresh chilis to the stir-fry. Start with 1/2 teaspoon of red pepper flakes or one small sliced chili and adjust to your preference. You can also add a teaspoon of chili garlic sauce or sriracha to the marinade for a spicy flavor throughout the dish.

→ Can I make this ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Slice the beef and vegetables and store separately in the refrigerator. Mix the marinade separately and store. Combine and cook just before serving. If storing leftovers, they'll keep for 2-3 days in the refrigerator but the vegetables won't maintain their crisp texture.