Beef and Broccoli Stir Fry
A delicious and quick skillet dinner featuring tender beef and bright broccoli, ready in about 20 minutes!
Ingredients
Main Ingredients
- 1 lb beef (flank steak or sirloin), sliced thinly Slice across the grain for tenderness.
- 4 cups broccoli florets Bite-sized for even cooking.
- 2 tablespoons coconut aminos A soy-free, lower-sodium alternative to soy sauce.
- 2 tablespoons olive oil Or another neutral oil with a high smoke point.
- 2 cloves garlic, minced Fresh is best.
- 1 inch piece of ginger, minced Gives brightness; ground ginger won’t be as vibrant.
- 1 teaspoon sesame oil Used as a finishing oil for aroma.
- to taste salt and pepper
- optional red pepper flakes For heat.
- optional sesame seeds For garnish.
Instructions
Preparation
- Pat the beef dry and slice it thinly across the grain. Season lightly with salt and pepper.
- Heat a large pan or wok over medium-high heat until very hot. Add the olive oil and swirl to coat.
Cooking
- Add the sliced beef in a single layer. Sear without moving for 1–2 minutes, then stir and cook until browned, about 3–4 minutes total. Remove beef to a plate briefly if your pan is crowded.
- Reduce heat slightly, add the garlic and ginger to the pan, and stir for about 30–60 seconds until fragrant. Don’t let them burn.
- Add the broccoli florets and pour in the coconut aminos. Stir to combine and cook for 5–7 minutes, until broccoli is tender-crisp. If you removed the beef, return it to the pan now and warm through.
- Drizzle with sesame oil. Taste and season with salt, pepper, and red pepper flakes if you like heat.
- Serve hot and sprinkle with sesame seeds for a nutty finish.
Notes
Refrigerate leftovers within 2 hours of cooking and store in an airtight container for 3–4 days. To reheat, warm gently in a skillet over medium heat with a splash of water or a few drops of oil. Can also be frozen for up to 3 months.