Steak and Broccoli Stir Fry

Ingredients

• 2garlic cloves
• 2.5 mlgrated ginger (or ginger paste)
• 80 mlcoconut aminos (or low-sodium soy sauce)
• 5 mlsesame oil
• 2.5 mlhot sauce (optional)
• 0.6 mlblack pepper
• 3.75 mlcornflour (or arrowroot powder)
• 454 gflank steak (skirt steak or sirloin strip steak)
• 450 gbroccoli florets
• 80 mlwater
• 30 mlavocado oil (or another high-heat oil)
• 2.5 mlsesame seeds (optional, for garnish)
• 1spring onion (optional, for garnish)

Instructions

1. 1

   Mix the marinade

   Mince the garlic and 2.5 ml grated ginger. In a medium bowl, whisk together the 80 ml coconut aminos, 5 ml sesame oil and, if using, 2.5 ml hot sauce. Stir in the garlic, ginger and 0.6 ml black pepper.

2. 2

   Make the sauce

   Divide the marinade in half. Whisk 3.75 ml cornflour into one half to make the stir-fry sauce, then cover and refrigerate it.

3. 3

   Slice the steak

   While the 454 g steak is cold, cut it into slices about 6 mm thick, across the grain.

4. 4

   Coat the beef

   Put the steak strips in a large resealable bag or lidded container. Pour the remaining marinade over the beef, mix gently and seal or cover.

5. 5

   Marinate the steak

   Leave the beef at room temperature for 30 minutes, or refrigerate it for up to 10 hours.

6. 6

   Steam the broccoli

   Cut the 450 g broccoli into bite-sized florets. Put it in a large covered frying pan with 80 ml water and bring to a simmer. Steam lightly for about 3 minutes, until it is just turning bright green, then remove it and set aside.

7. 7

   Heat the oil

   In the same pan, heat 30 ml avocado oil over a medium-high heat until shimmering.

8. 8

   Sear the steak

   Lift the steak slices out of the marinade and transfer them to the hot oil. Sear for about 2 minutes on each side. Discard the used marinade.

9. 9

   Finish the stir-fry

   Add the reserved stir-fry sauce and broccoli to the pan. Cook together for about 4–5 minutes, stirring occasionally, and take care not to overcook the broccoli.

10. 10

    Garnish and serve

    If desired, finish with 2.5 ml sesame seeds and the sliced spring onion before serving.

What is steak and broccoli stir-fry?

Stir-frying is a Chinese cooking method that cooks ingredients quickly over high heat, usually in a wok or frying pan. Steak and broccoli is a familiar combination in Chinese-American takeaway cooking, bringing together savoury beef, green vegetables and a glossy sauce.

This version uses coconut aminos or low-sodium soy sauce for its salty, savoury base, with ginger, garlic and sesame oil for fragrance. The sauce is thickened with a small amount of cornflour, and the recipe contains no refined sugar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 28g protein, 13g carbs, 14g fat.

The steak supplies most of the protein, while the broccoli and sauce contribute carbohydrates. Avocado oil and sesame oil provide most of the fat; serve with a measured portion of rice and extra vegetables if you want a more balanced plate.

Choose and slice the steak

Cut: Flank steak is lean and flavourful, while skirt steak or sirloin strip steak can also be used. Whichever cut you choose, slice it across the grain to help keep each piece tender.

Temperature: Slicing the steak while it is cold makes it easier to cut into even strips about 6 mm thick. Keeping the slices similar in size helps them cook at a similar rate.

Make the two-part marinade

Reserved sauce: Divide the marinade before it touches the raw beef, then mix cornflour into one half. Keep this portion covered in the fridge so it can be added safely to the pan at the end.

Beef marinade: The other half coats the steak while it rests. Discard it after marinating rather than adding it to the finished stir-fry.

Steam broccoli just briefly

The broccoli gets a short steam in the covered pan with water before the beef is seared. Stop at about 3 minutes, when the florets are turning bright green; they will cook a little more when returned to the pan.

Cutting the florets to bite-sized pieces helps them warm through quickly. If they are already very soft before the final stir-fry, they can become mushy.

Sear in a hot pan

Wait for the avocado oil to shimmer before adding the steak. A properly heated pan helps the beef sear rather than slowly stew in its juices.

Cook the slices for about 2 minutes per side, as directed, and avoid crowding the pan. If the meat does not fit in a single layer, sear it in batches.

Finish without overcooking

Once the beef is seared, return the broccoli to the pan with the reserved sauce. Stir occasionally for 4–5 minutes, until the sauce coats the ingredients and the broccoli is heated through.

Serve as soon as it is ready. Prolonged cooking can soften the broccoli and make the steak less tender.

What to serve alongside it

Rice is a straightforward accompaniment that soaks up the savoury sauce. For a lighter plate, serve the stir-fry with extra steamed vegetables or a smaller portion of rice.

The recipe also works on its own as a beef-and-vegetable meal. Add the optional sesame seeds and spring onion just before serving for a fresh finish.

Recipe notes & tips

• Slice the steak across the grain so the cooked strips are easier to bite through.
• Keep the marinade for the sauce separate from the start, before it touches raw beef.
• Pat the steak dry if it is very wet after marinating, to help it sear.
• Cook the steak in batches if the pan is crowded.
• Watch for the broccoli to turn bright green during its brief steam, then remove it promptly.
• Have the sauce and broccoli ready before you start searing, as the final cooking moves quickly.

Variations

• Use soy sauce: Swap the coconut aminos for low-sodium soy sauce as listed.
• Change the steak: Try skirt steak or sirloin strip steak in place of flank steak.
• Adjust the heat: Leave out the hot sauce for a milder stir-fry.
• Add a garnish: Finish with the optional sesame seeds and sliced spring onion.
• Try another thickener: Use arrowroot powder instead of cornflour as listed.

Common mistakes to avoid

• Cutting with the grain: The beef can seem tougher; slice across the visible muscle fibres.
• Over-steaming broccoli: It may turn soft in the final pan; remove it after about 3 minutes, once bright green.
• Crowding the pan: The steak can lose its sear; cook it in batches if needed.
• Using the beef marinade as sauce: It has touched raw meat; discard it and use the reserved sauce.
• Adding steak to lukewarm oil: It may not sear well; wait until the oil is shimmering.
• Cooking the finish too long: The broccoli can become mushy; stop after about 4–5 minutes when everything is heated through.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan over a medium heat until piping hot, stirring gently; avoid prolonged heating so the broccoli does not become too soft.

Frequently asked questions