Stir Fry Beef and Broccoli


For the Beef

1 lb. beef flank steak, thinly sliced

1 head broccoli, cut into florets

2 tablespoons vegetable oil

3 cloves garlic, thinly sliced or minced

one 1-inch knob fresh peeled ginger, grated or sliced

white rice, brown rice, or cauliflower rice for serving

thinly sliced green onions for topping

For the Sauce:

1/4 cup low sodium soy sauce

1/4 cup water

1/3 cup coconut sugar

1 tablespoon sambal oelek (sub Sriracha)

1 tablespoon rice vinegar (sub white vinegar)

1 tablespoon sesame oil

1 tablespoon cornstarch

For the beef

Freeze beef for 30 to 60 minutes for easier slicing, then slice against the grain, into thin strips.

Toss the beef strips with a pinch of sea salt and let it rest.

For the sauce

Whisk the sauce ingredients together and set aside.

Cook the beef

Heat a large heavy skillet over medium heat then add about 3 tablespoons of oil.

Working in batches, add the beef in a single layer.

Cook beef for 1 to 2 minutes.

Flip each piece over and cook until browned, then remove beef from pan.

Add about 3 tablespoons of oil to the same pan.

Add broccoli; stir fry for 2 to 3 minutes and add a splash of water to steam it until bright green.

Remove broccoli from pan.

Turn the heat down and let the pan cool some.

Add one last swish of oil then add ginger and garlic; sauté for 1 to 2 minutes.

Add the sauce; stir until a thickened and sticky sauce forms.

Add beef and broccoli back in, then toss gently to coat.

Serve with rice, then top with thinly sliced green onions and sesame seeds.
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