Beef and Broccoli stir fry makes the perfect dish when that takeout craving hits! Best of all, this skinny-version is SO easy and flavorful and much healthier and way better than any restaurant version.
He could totally rock the wok and still makes the best Beef and Broccoli ever….shhhh but promise not to tell my mom 😉
Along with fried rice, lo mein and this sweet and sour chicken, it was one of the very first dishes my parents taught all three of us kids how to make. It’s a favorite Chinese dish that still shows up at my own family’s dinner table regularly since my husband and kids love it.
Plus, there’s also an option to make this gluten-free or paleo friendly if you are trying to incorporate more of those recipes into your diet.
To ensure that the broccoli stays nice and crisp and the beef still tender and juicy, you should blanch the broccoli in boiling water for about 30 seconds prior to cooking the beef. Then rinse under cold water to stop the cooking process. It’s one extra step but totally worth it.
Tips for cooking the beef:
The key to getting that nice restaurant sizzle is to get the pan really, really hot before adding the beef.
Let the pan sit on high heat with the cooking oil for about 2 minutes. Or until you see enough steam rising before adding the beef and garlic.
Cutting the beef nice and thin and coating it with cornstarch seals in that rich flavor. It also adds a nice and juicy coating to the marinated beef strips. And you won’t have to worry about tough and chewy pieces.
So juicy, succulent and you can’t beat how quickly this dish comes together. Who needs take-out when this Skinny Beef and Broccoli comes together in just under 30 minutes!