Beef and Broccoli Stir Fry

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Beef and Broccoli Stir Fry

Need dinner on the table in no time and on a budget? Then this Beef and Broccoli Stir Fry is for you!

Prep Time20

Cook Time8

Total Time28

Course: Main Dish

Cuisine: Asian

Servings:

Calories: 249kcal

Author: Catherine McCord

Ingredients

1/3 cup soy sauce
1/2 teaspoon sesame oil (i like to use toasted)
1 tablespoon honey
1 clove garlic, finely chopped or grated
1 teaspoon fresh ginger, finely chopped or grated
1 teaspoon corn starch
1 teaspoon water
1 pound boneless sirloin, tri tip, flank or skirt steak (sliced into 2 x 1/2 inch strips)
1 package (14 ounces) frozen or fresh broccoli florets
2 tablespoons vegetable oil

Instructions

Whisk together the soy sauce, sesame oil, honey, garlic and ginger.
Place the beef in a Ziploc bag (or glass bowl), pouring in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.
Whisk the cornstarch and water together and add to the remaining sauce mixture.
Heat a wok or large sauté pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.
Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.
Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.
Serve over brown rice.

Video

Notes

Cut the Beef Against the Grain: Slicing the beef against the grain ensures tender, melt-in-your-mouth pieces.
Don’t Overcook the Broccoli: You want the broccoli to remain crisp-tender, so keep an eye on it to avoid overcooking.
Use a Hot Pan: Make sure your wok or pan is nice and hot before adding the beef. This will give it that beautiful sear.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a sauté pan or microwave.

Nutrition

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