Beef and Broccoli Stir-Fry
Thin strips of sirloin and crisp-tender broccoli in a glossy tamari, garlic and ginger sauce. A takeout-style dinner made in one skillet in 25 minutes.
- Prep12 min
- Cook13 min
- Total25 min
- Servings4
- Net carbs*7 g
- LevelEasy
This is the takeout favorite made at home with tamari, fresh ginger and plenty of garlic instead of a sugary brown sauce. Sirloin is sliced thin and seared fast, the broccoli steams in the same pan until bright green, and a splash of beef broth pulls it all together into a savory glaze. Spoon it over cauliflower rice or eat it straight from the bowl.
Slice the beef against the grain, and slice it thin. Look for the lines running through the steak and cut across them in strips no thicker than 1/4 inch. Short fibers mean tender bites even after a hot sear. Firming the steak in the freezer for 15 minutes makes clean, thin slices much easier.
Ingredients
Makes About 6 cups. Tap an item to check it off.
Equipment
- Large skillet or wok
- Small bowl
- Sharp knife
- Lid or baking sheet to cover the pan
Instructions
- Stir the tamari, beef broth, garlic, ginger, sesame oil and red pepper flakes together in a small bowl. Set aside.
- Heat 1 tablespoon avocado oil in a large skillet over high heat until shimmering. Add half the beef in one layer and sear 1 minute per side until browned. Move to a plate and repeat with the rest of the beef.
- Add the remaining 1 tablespoon oil and the broccoli to the pan. Stir-fry for 2 minutes over medium-high heat.
- Pour in 3 tablespoons of water, cover, and steam for 2 to 3 minutes, until the broccoli is bright green and a fork pierces the stems with a little resistance.
- Uncover and pour in the sauce. Let it bubble for 2 minutes, stirring, until it reduces by about half.
- Return the beef and its juices to the pan. Toss for 1 minute until the beef is coated and hot. Top with green onions and serve.
Estimated nutrition per serving
- Calories
- 425
- Total carbs
- 10.5 g
- Fiber
- 3.5 g
- Net carbs
- 7 g
- Protein
- 34.2 g
- Fat
- 27.8 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Have the sauce mixed and the broccoli cut before the pan goes on. The cooking moves too fast to stop and chop.
- If your broccoli has thick stems, peel and slice them into coins. They cook in the same time as the florets.
Substitutions
- Sirloin → flank steak Same weight. Slice it extra thin across the grain. Carbs stay the same.
- Beef broth → water Same amount. The sauce tastes a little lighter.
- Broccoli → green beans Same weight, trimmed. Steam 4 minutes. This adds roughly 1 g net carbs per serving.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 4 days.
- Freezer
- Freezes for up to 2 months, though the broccoli softens. Thaw in the fridge overnight.
- Reheat
- Microwave covered for 90 seconds, stirring halfway, or warm in a skillet over medium heat for 3 to 4 minutes.
Questions cooks ask
Is tamari the same as soy sauce?
Tamari is a Japanese-style soy sauce, usually made with little or no wheat. It tastes a bit richer. Regular soy sauce works the same way here.
