Beef Broccoli Stir-Fry

alberta smith


Stay in take out. Faster than ordering and cost less too.


★★★★★ 1 vote

10 Min
20 Min


  • 2 Tbsp
    soy sauce, less sodium
  • 1 Tbsp
    soy sauce, less sodium
  • 1 Tbsp
    vinegar, white (i like rice vinegar)
  • 1 Tbsp
    ginger, fresh, grated
  • 1/4 tsp
    pepper, red, crushed
  • 2 clove
    garlic, minced, minced
  • 12 oz
    beef, top sirloin steak
  • 1 bunch
  • 2 tsp
    oil, cooking
  • 2 medium
    carrot(s), bias-sliced 1/8 inch thick
  • 3/4 c
    broth, beef, less sodium
  • 4
    (green onions), bias-sliced
  • 2 c
    squash, spaghetti, cooked, or angel hair pasta

How to Make Beef Broccoli Stir-Fry


  1. For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.
  2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
  3. In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.
  4. Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over hot cooked spaghetti squash or pasta.

Printable Recipe Card

About Beef Broccoli Stir-Fry

Course/Dish: Beef Vegetables
Main Ingredient: Beef
Regional Style: Asian
Other Tag: Healthy

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