Beef and Broccoli Stir Fry combines fresh crunchy vegetables and tender beef all in a flavorful Asian sauce. This one-pan dish is on the table in 20 minutes and is better than take-out!
4tbspvegetable oilor another neutral oil like canola
Stir Fry Sauce
1tspginger
1tspgarlic2 cloves minced
1/2cupwater
1/2cupsoy saucewe use low sodium
2tbsphoisin sauce
1tbspbrown sugar
1/2tspcrushed red pepper flakes
Stir Fry Vegetables
4cupsbroccoli florets
1/2cuponionthinly sliced
2cupsmushroomswhite or cremni, sliced
Garnish
2green onionssliced thinly, green and white parts
Instructions
Meat
Dry meat with a paper towel and slice thinly cross the grain. It helps to put the meat in the freezer for 10 to 15 minutes first which firms the meat up and makes it easier to slice.
In a medium-sized bowl add the meat and the corn starch together.
Add 2 tablespoons of the cooking oil to a large skillet or wok over medium-high heat. When hot, add the meat. Cook on both sides until browned. Remove the meat back to the bowl.
Stir Fry Sauce
Add 1 tablespoon of neutral oil to a large skillet or a wok and add the Stir Fry Sauce ingredients. Once the sauce starts to boil, reduce the heat and cook for 2 minutes. Transfer the sauce to a small bowl. Don't worry if the sauce doesn't look thick at this point. It will thicken once the meat mixture is added.
Stir Fry Vegetables
Add the remaining tablespoon of oil to the large skillet or wok over medium-high heat. Cook until the vegetables soften slightly or are al-dente, approximately 5 to 7 minutes.
Finish
Add the cooked meat to the vegetables and pour the Stir Fry Sauce over the meat and vegetables. Cook over medium heat until the sauce is at your desired thickness.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.