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Chinese
Beef and Broccoli Stir-Fry
25 min total15 prep10 cook2 servings380 cal
ClassicPaleoLow-CarbContains soy
Thin-sliced sirloin and crisp broccoli get seared hot and fast, then tossed in a glossy soy sauce that clings to every bite. A quick cornstarch marinade keeps the beef tender even over high heat.
Ingredients
meat
- 400 gsirloin steak
produce
- 300 gbroccoli florets
- 2 clovesgarlic
- 1 tbspfresh ginger
pantry
- 3 tbspsoy sauce
- 1 tbspsesame oil
- 2 tbspvegetable oil
- 1 tbspcornstarch
- 60 mlbeef broth
Steps
- Slice the sirloin steak thinly against the grain into bite-sized strips.
- Toss the beef with 1 tablespoon soy sauce and the cornstarch; let sit 10 minutes to tenderize.
- Cut the broccoli into small florets; mince the garlic and ginger.
- Whisk the remaining 2 tablespoons soy sauce with the beef broth in a small bowl.
- Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.
- Add the beef in a single layer and sear 1–2 minutes per side until browned but still pink in the center; transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the wok, then add the broccoli and stir-fry 3–4 minutes until bright green and crisp-tender.
- Add the garlic and ginger and stir-fry 30 seconds until fragrant.
- Return the beef to the wok, pour in the soy sauce mixture, and toss 1–2 minutes until the sauce thickens and coats everything.
- Drizzle with sesame oil and toss once more.
- Serve immediately over steamed rice.
Tips
- Slice the beef thinly against the grain — this shortens the muscle fibers and makes it far more tender.
- Sear the beef in batches if your pan is small; overcrowding keeps it from browning properly.
- Cook the broccoli until just crisp-tender so it still has bite and bright color.
- Have the sauce whisked and ready before you start — stir-frying moves quickly.
