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Beef and Broccoli + RECIPE VIDEO

Skinny Beef and Broccoli stir fry – skip the takeout when that craving hits! This easy and flavorful dish is healthier and way better than any restaurant version.
Course Main Course
Cuisine Asian, Chinese
Keyword beef and broccoli recipe easy, easy chinese dinner, weeknight meal asian
Prep Time 14 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 26 minutes
Servings 4 servings
Calories 191 kcal


  • 3/4 pound flank steak or sirloin, trimmed of fat, very thinly sliced against the grain
  • 1 Tablespoon cooking oil
  • water for blanching broccoli (omit if not blanching)
  • 2 cloves garlic finely minced
  • 1/4 teaspoon grated fresh ginger
  • 3-1/2 cups broccoli florets about 1 head

For the Beef Marinade:

  • 1 teaspoon cornstarch or arrowroot or tapioca starch for paleo
  • 1 teaspoon low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
  • 1/4 teaspoon dark soy sauce optional for color & extra flavor(leave out for gluten free or paleo version)
  • 1/2 teaspoon toasted sesame oil
  • 1/8 teaspoon black pepper

For the Sauce:

  • 1-1/2 Tablespoons oyster sauce or vegetarian flavored oyster sauce, leave out for paleo version
  • 1-1/2 Teaspoons low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
  • 1/4 teaspoon dark soy sauce optional, but recommended
  • 2 teaspoons granulated sugar or 1 teaspoon raw honey for paleo
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon Mirin Chinese cooking wine or dry sherry (omit for paleo version)
  • 2 teaspoons cornstarch can substitute with arrowroot or tapioca starch for paleo
  • salt and black pepper to taste
  • 1/3 cup cold water sodium free chicken broth for extra flavor, plus more as needed to thin out the sauce

Serving Suggestions:

  • cooked rice, quinoa, or noodles


  1. Marinate the beef: In a medium bowl, mix together all of the ingredients for the marinade. Add the beef slices and stir until coated. Set aside for at least 10 minutes.
  2. Meanwhile blanch the broccoli: (skip if not blanching) In a large non-stick saute pan or wok on high heat, bring the water to a boil. Add the broccoli florets and cook for about 30 seconds. Drain and immediately rinse with cold water to stop the cooking process. Set aside.
  3. Make the sauce: Combine all the sauce ingredients together in a small bowl. Set aside.
  4. Heat cooking oil over high heat, for about 2 minutes - using the same non-stick pan or wok you used for your broccoli. The pan needs to be hot enough that you start seeing a little bit of smoke rising.
  5. Quickly add the beef to the smoking pan and spread the pieces out to a single layer allowing them to sear and brown. Add the garlic and continue cooking until the meat is no longer pink (about 1-2 minutes making sure not to overcook). Pour in the sauce, stirring constantly, until the sauce boils and thickens - about 30 seconds. Add more water if needed to thin out the sauce. Quickly stir in the broccoli and toss everything together to coat well. Salt and pepper to taste.
  6. Sprinkle with sesame seeds and chopped green onions if desired. Serve hot over rice or noodles.
  7. For meal prep: Divide evenly into lunch containers with your favorite carb - rice, quinoa or noodles.

Recipe Video

Nutrition Facts
Beef and Broccoli + RECIPE VIDEO
Amount Per Serving (1 serving (1/4 recipe))
Calories 191 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 51mg17%
Sodium 228mg10%
Potassium 397mg11%
Carbohydrates 6g2%
Sugar 2g2%
Protein 19g38%
Vitamin A 215IU4%
Vitamin C 30.9mg37%
Calcium 37mg4%
Iron 1.6mg9%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.