Beef and Broccoli Stir-Fry - Bravabod
Recipes

Beef and Broccoli Stir-Fry

Valentina

There's something ultra comforting about a big plate of sauce-covered beef and broccoli over a bed of warm rice. This version of the beloved takeout classic is even better though, because it's made with all-natural ingredients that taste far fresher and that won't leave you woefully bloated the following day. The star of the show is the sauce. It's a simple and thick blend of beef broth, aminos, honey, garlic, and starch that comes together in under 1 minute. The final dish is a tad sweet, but not cloyingly so - with a sauce that clings beautifully to the meat and vegetables. A large wok makes this recipe even better, but don't sweat it if you don't have one.

How To MakeDiet Type: Paleo

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Shopping List
  • 1 pound flank steak, sliced into thin strips
  • 4 cups broccoli florets
  • 3/4 cup beef broth
  • 1/2 cup coconut aminos
  • 2 tablespoons honey
  • 1 1/2 tablespoons tapioca starch
  • 1 1/2 tablespoons cold water
  • 1 tablespoon rice vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • chili flakes, to taste

Instructions
  1. Step 1: Heat an oiled skillet or large wok over medium-high heat. Add the steak strips and sear them on both sides until cooked through, about 3 to 5 minutes depending on the thickness. If your pan is on the smaller side, do this in batches to avoid overcrowding the pan. Once cooked, remove from the pan and set aside.
  2. Step 2: Lightly steam the broccoli. You can do this in a microwave, a pot with a steamer attachment, or with a steamer. Cook the broccoli until it is bright green and just fork-tender. Avoid over-cooking it, as it should still have some crunch. Set the cooked broccoli aside.
  3. Step 3: Whisk together the cold water and the tapioca starch with a fork until a slurry forms. Set aside.
  4. Step 4: Combine the beef broth, aminos, honey, vinegar, garlic, ginger, and chili flakes in a wide frying pan over medium heat. Cook for 1 to 2 minutes, or until warmed.
  5. Step 5: Whisk the starch slurry once more in case it has settled. Pour the slurry slowly into the sauce, stirring constantly as you do so. Continue stirring it for 30 seconds to 1 minute, or until the sauce begins to thicken. Add the cooked steak and steamed broccoli back to the pan with the sauce. Toss everything together until warmed through and fully coated.
  6. Serve: Enjoy this served over a big bowl of warm rice or < a target="blank" href="/easy-cauliflower-fried-rice">cauliflower rice.

Recipe Notes

4 cups of broccoli florets is approximately equal to 1 very large or 2 small heads of broccoli.

Nutrition

There's something ultra comforting about a big plate of sauce-covered beef and broccoli over a bed of warm rice. This version of the beloved takeout classic is even better though, because it's made with ingredients that taste far fresher and that won't leave you woefully bloated the following day. The star of the show is the sauce. It's a simple and thick blend of beef broth, aminos, sweetener, garlic, and starch that comes together in under 1 minute. The final dish is a tad sweet, but not cloyingly so - with a sauce that clings beautifully to the meat and vegetables. A large wok makes this recipe even better, but don't sweat it if you don't have one.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 3-4 days


Shopping List
  • 1 pound flank steak, sliced into thin strips
  • 4 cups broccoli florets
  • 3/4 cup beef broth
  • 1/2 cup coconut aminos
  • 2 tablespoons low-carb syrup (1:1 sugar substitute)
  • 1 1/2 tablespoons tapioca starch
  • 1 1/2 tablespoons cold water
  • 1 tablespoon rice vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • chili flakes, to taste

Instructions
  1. Step 1: Heat an oiled skillet or large wok over medium-high heat. Add the steak strips and sear them on both sides until cooked through, about 3 to 5 minutes depending on the thickness. If your pan is on the smaller side, do this in batches to avoid overcrowding the pan. Once cooked, remove from the pan and set aside.
  2. Step 2: Lightly steam the broccoli. You can do this in a microwave, a pot with a steamer attachment, or with a steamer. Cook the broccoli until it is bright green and just fork-tender. Avoid over-cooking it, as it should still have some crunch. Set the cooked broccoli aside.
  3. Step 3: Whisk together the cold water and the tapioca starch with a fork until a slurry forms. Set aside.
  4. Step 4: Combine the beef broth, aminos, sweetener, vinegar, garlic, ginger, and chili flakes in a wide frying pan over medium heat. Cook for 1 to 2 minutes, or until warmed.
  5. Step 5: Whisk the starch slurry once more in case it has settled. Pour the slurry slowly into the sauce, stirring constantly as you do so. Continue stirring it for 30 seconds to 1 minute, or until the sauce begins to thicken. Add the cooked steak and steamed broccoli back to the pan with the sauce. Toss everything together until warmed through and fully coated. Taste a bit and adjust seasonings as needed, adding more sweetener or chili flakes if needed.
  6. Serve: Enjoy this served over a big bowl of warm rice or < a target="blank" href="/easy-cauliflower-fried-rice">cauliflower rice.

Recipe Notes

4 cups of broccoli florets is approximately equal to 1 very large or 2 small heads of broccoli.

Nutrition

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Beef and Broccoli Stir-Fry

PT20M 1 pound flank steak, sliced into thin strips 4 cups broccoli florets 3/4 cup beef broth 1/2 cup coconut aminos 2 tablespoons honey 1 1/2 tablespoons tapioca starch 1 1/2 tablespoons cold water 1 tablespoon rice vinegar 4 garlic cloves, minced 1 teaspoon fresh ginger, minced chili flakes, to taste Gluten Free Paleo Low-Carb 3 Servings Ingredients:

3 Servings

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