Beef-Broccoli Stir-Fry

This delicious beef-broccoli stir-fry brings all the flavors of your favorite takeout right to your kitchen! Families love how quick and healthy this colorful dish is, plus it’s ready in just 30 minutes on busy weeknights.

Recipe Details

Timing & Servings: Prep Time: 30 minutes, Total Time: 30 minutes, Serves: 4 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Immunity, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 205 Calories, 6g Fat, 17g Carbs, 22g Protein.

Ingredients You’ll Need

Reduced-sodium soy sauce: You’ll need 2 tablespoons of this lighter version, which keeps the dish healthy while still giving you that amazing umami flavor we all love.

Cornstarch: Just 1 tablespoon helps thicken the marinade and makes the beef extra tender. It’s like magic in your stir-fry!

White vinegar: One tablespoon adds the perfect tangy brightness that balances all the savory flavors beautifully.

Fresh ginger: You’ll need 1 tablespoon grated, and trust me, fresh ginger makes such a difference compared to the powdered stuff.

Crushed red pepper: Just ¼ teaspoon gives a gentle kick of heat. Feel free to add more if your family loves spicy food!

Garlic: Two cloves minced will fill your kitchen with the most amazing aroma as it cooks.

Beef top sirloin steak: You’ll need 12 ounces of boneless steak, which gives you plenty of protein for the whole family.

Broccoli: One small bunch (about 1 pound) provides all those healthy vitamins and that perfect crisp-tender texture.

Cooking oil: Just 2 teaspoons is all you need for this lighter version of stir-fry.

Carrots: Two medium carrots bias-sliced add beautiful color and sweet crunch to every bite.

Reduced-sodium beef broth: ¾ cup helps steam the vegetables perfectly and adds extra savory flavor.

Green onions: Four green onions bias sliced give a fresh, mild onion taste that ties everything together.

Spaghetti squash or angel hair pasta: 2 cups hot cooked makes the perfect base for this colorful stir-fry.

How to Make Beef-Broccoli Stir-Fry

Step 1: Mix up your marinade in a medium bowl with soy sauce, cornstarch, vinegar, ginger, red pepper, and garlic. Trim any fat from your beef and cut it across the grain into super thin 1/8-inch slices. Toss the beef in the marinade and let it sit for 10 minutes at room temperature. Then drain the meat and toss the marinade.

Step 2: While the beef marinates, cut your broccoli florets from the stems. You can peel the stems if you want and slice them into ¼-inch pieces too – no waste!

Step 3: Heat 1 teaspoon oil in your wok or large skillet over medium-high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until it’s just slightly pink in the center. Remove the beef from the pan and set aside.

Step 4: Add the remaining teaspoon of oil to your hot pan. Toss in the broccoli and carrots and stir-fry for 1 minute. Pour in the beef broth and keep cooking and stirring for 5 to 7 minutes until the vegetables are crisp-tender. Make sure to scrape up any tasty browned bits from the bottom!

Step 5: Return your cooked beef to the pan and add the green onions. Stir everything together and heat through for about a minute. Serve immediately over your hot spaghetti squash or pasta.

Easy and Quick Beef-Broccoli Stir-Fry Version

Want to make this even faster? You can use pre-cut stir-fry beef from the grocery store and skip the marinating step! Just season 12 ounces of stir-fry beef with 1 tablespoon soy sauce and ½ teaspoon garlic powder. Also, grab a bag of pre-cut broccoli florets to save even more prep time. Your dinner will be ready in just 15 minutes!

Serving Ideas

This colorful stir-fry is already a complete meal with protein, vegetables, and your choice of pasta or spaghetti squash. For extra filling sides, try some steamed brown rice or crispy egg rolls. A simple cucumber salad with rice vinegar makes a refreshing addition too!

Storage

Store any leftovers in the fridge for up to 3 days in a sealed container. To reheat, just pop it in the microwave for 1-2 minutes or warm it up in a skillet over medium heat for 3-4 minutes. The vegetables might get a little softer, but it still tastes great!

Substitutions

No beef? You can swap in chicken breast, pork tenderloin, or even firm tofu cut the same way. Don’t have broccoli? Try snap peas, bell peppers, or baby bok choy instead. If you’re out of fresh ginger, use ½ teaspoon ground ginger. Regular soy sauce works fine if that’s what you have on hand.

Pro Tips

• Super Tender Beef: Always cut your beef across the grain for the most tender bites
• High Heat is Key: Keep your pan nice and hot so the vegetables stay crisp and colorful
• Don’t Overcrowd: If you double the recipe, cook the beef in two batches for best results
• Prep Everything First: Stir-frying goes fast, so have all your ingredients ready to go before you start cooking

FAQs

Can I make this stir-fry ahead of time?

You bet! You can prep all your ingredients and even marinate the beef up to a day ahead. Just keep everything in the fridge until you’re ready to cook. The actual stir-frying is so quick, I recommend doing that part fresh for the best texture.

What if I don’t have a wok?

No worries at all! A large skillet or even a big saucepan works perfectly fine. Just make sure it’s big enough to toss everything around without overcrowding.

Can I freeze this stir-fry?

Sure! It freezes for up to 2 months, though the vegetables will be softer when you reheat it. Let it cool completely first, then freeze in portions. Thaw overnight in the fridge and reheat gently.

How do I know when the vegetables are done?

Perfect timing question! The vegetables should be crisp-tender, which means they still have a little crunch but aren’t raw. The broccoli will be bright green and the carrots will be slightly softened but still firm.

I hope your family loves this healthy and delicious stir-fry as much as mine does! Let me know in the comments how yours turned out, and feel free to share any fun variations you tried. Happy cooking, friends!