Beef and Broccoli Stir Fry

Ingredients

• 454 g (1 lb)sirloin or skirt steak, thinly sliced against the grain
• 1 tbsptapioca starch
• 1 tspbaking powder
• 19 ml (1¼ tbsp)sesame oil
• 180 g (2 cups)chopped broccoli florets
• 2 clovesgarlic, grated
• 2.5 cm (1 inch)ginger, peeled and grated
• 1 tbsptamari
• 1 tspapple cider vinegar
• 1 tbsphoney
• 60 ml (¼ cup)beef broth
• 2scallions, sliced
• 1 garnishsesame seeds
• to tastesalt and pepper

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the beef broth, tapioca starch and baking soda. Season with salt and pepper, then leave the mixture for 15 minutes.

2. 2

   Prepare the beef

   Rinse and drain the meat, then pat it dry with paper towels.

3. 3

   Char the broccoli

   Set a large frying pan over high heat. Add the sesame oil and broccoli, tossing until the florets start to cook and char.

4. 4

   Brown the beef

   Add the beef to the pan and cook for 3–5 minutes, until cooked through and beginning to brown at the edges. Turn the heat to low.

5. 5

   Add aromatics

   If the pan looks too dry, add a little more sesame oil. Stir in the garlic and ginger and cook for 1 minute.

6. 6

   Make the sauce

   Add the tamari, vinegar, honey and broth. Stir to combine and cook for about 3 minutes.

7. 7

   Finish and serve

   Add the scallions and cook for 2 more minutes. Take the pan off the heat and serve topped with sesame seeds.

8. 8

   Choose a base

   Serve over starch noodles or cauliflower rice, as suggested.

What is beef and broccoli stir-fry?

Beef and broccoli is a familiar Chinese-American-style combination, built around quickly cooked beef, green vegetables and a savoury sauce. This version brings together tamari, honey, ginger and garlic for a salty-sweet, aromatic finish.

The method uses a hot pan to char the broccoli before adding the beef, giving the vegetables a little colour while keeping the cooking sequence straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 40g protein, 12g carbs, 18g fat.

The beef supplies most of the protein, while the honey, broccoli and small amount of starch contribute carbohydrates. Sesame oil and sesame seeds provide much of the fat. Serve with broccoli-rich portions and choose noodles or cauliflower rice to suit the rest of your meal.

Choosing and preparing the beef

Cut: Sirloin or skirt steak both suit this dish when sliced thinly against the grain. That cut helps make each piece easier to chew.

Drying: The method calls for rinsing and draining the beef, then patting it dry. Dry the pieces thoroughly so excess surface moisture does not interfere with browning.

Getting colour on the broccoli

Hot pan: Heat the frying pan well before adding the sesame oil and broccoli. Toss the florets so they meet the pan and begin to char rather than sitting in one spot.

Batch size: If the broccoli is packed tightly into the pan, it may release moisture instead of browning. Cook in batches if needed, then bring it together again for the sauce.

Handling the sauce

Starch: Tapioca starch helps thicken the broth-based sauce, so stir the sauce ingredients together well as they go into the pan. Keep the heat low at this stage to give the sauce time to coat the beef and broccoli.

Aromatics: Garlic and ginger cook for just 1 minute before the liquids and honey are added. Stir constantly during that brief time to reduce the chance of scorching.

Checking doneness and timing

Beef: The recipe allows 3–5 minutes of cooking, until the beef is cooked through and starting to brown at the edges. Thin slices cook quickly, so watch the pan closely.

Finish: The sauce cooks for about 3 minutes, followed by 2 more minutes with the scallions. The stated total time is 60 minutes, including the 15-minute rest.

What to serve alongside

Noodles: Serve the stir-fry over starch noodles to make a filling bowl that catches the sauce.

Cauliflower rice: For the alternative named in the recipe, spoon the beef and broccoli over cauliflower rice. Add it to the plate just before serving so the stir-fry stays hot.

Recipe notes & tips

• Slice the beef thinly across the grain for more tender bites.
• Pat the beef dry thoroughly before it goes into the pan.
• Have the sauce ingredients measured and ready before you start stir-frying.
• Cook the broccoli in batches if your pan is crowded.
• Stir the garlic and ginger continuously during their 1-minute cook.
• Taste the finished sauce before serving and adjust the seasoning if needed.

Variations

• Add chilli: Stir in sliced fresh chilli with the garlic and ginger for heat.
• Use soy sauce: Swap tamari for soy sauce if that is what you have to hand.
• Try another green: Replace some of the broccoli with sliced green beans.
• Add mushrooms: Fry sliced mushrooms with the broccoli until they begin to brown.
• Make it noodle-based: Toss cooked starch noodles through the finished stir-fry.

Common mistakes to avoid

• Crowding the pan: The broccoli can steam instead of charring; cook it in batches.
• Wet beef: Surface moisture can hinder browning; pat the slices dry well.
• Overcooking the beef: Thin strips cook quickly; check them during the 3–5-minute window.
• Scorching the aromatics: Garlic and ginger burn easily; stir them for only 1 minute before adding the sauce.
• Lumpy sauce: Tapioca starch can clump if not stirred in; combine the sauce ingredients thoroughly as they are added.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan over medium heat until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions