Description
This Authentic Beef and Broccoli Stir Fry recipe delivers a quick and flavorful dish featuring tender beef flank steak and crisp broccoli sautéed in a savory sauce made with coconut aminos, garlic, and aromatic sesame oil. Perfect for a wholesome weeknight dinner, it combines vibrant vegetables with protein-rich beef in a simple yet delicious stir-fry that you can serve over rice or your favorite grain.
Ingredients
Scale
Beef Marinade
- 1 – 1.2 lb Beef Flank Steak or steak tip, thinly sliced
- 2-3 tbsp coconut aminos
- 1/2 tsp baking soda
- 1 tbsp arrowroot flour
Vegetables
- 1/2 head of broccoli (~1 heaping cup)
- 1/3 cup carrot slices (optional)
- 1/4 cup red bell pepper slices (optional)
- 1 clove garlic, minced
Stir Fry Sauce
- 1/3 cup coconut aminos
- 1/4 cup water or beef stock
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tbsp arrowroot flour
Additional
- 1/4 cup cooking oil, divided for stir-frying
Instructions
- Prepare the beef: Cut the flank steak into medium-thin strips to ensure quick and even cooking during the stir-fry process.
- Marinate the beef: In a bowl, combine the sliced beef with 2-3 tablespoons of coconut aminos, 1/2 teaspoon baking soda, and 1 tablespoon arrowroot flour. Mix well to coat evenly. Allow the beef to marinate for at least 30 minutes to tenderize and absorb flavor.
- Make the stir-fry sauce: In a small bowl, whisk together 1/3 cup coconut aminos, 1/4 cup water or beef stock, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and 1/2 tablespoon arrowroot flour. Set the sauce aside until needed.
- Sauté garlic and vegetables: Heat half of the cooking oil (about 2 tablespoons) in a skillet over medium-high heat. Add the minced garlic, followed by the broccoli and carrots. Stir-fry until the vegetables become tender-crisp, approximately 3-5 minutes. If using, add the red bell pepper slices and cook for an additional 1-2 minutes.
- Cook the beef: Push the cooked vegetables to one side of the skillet. Add the remaining cooking oil and add the marinated beef slices to the empty side. Sear the beef until golden brown, about 2-3 minutes per side depending on thickness.
- Combine and finish the stir-fry: Reduce heat to medium, pour the prepared stir-fry sauce over the beef and vegetables. Stir continuously to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens and glazes the ingredients well.
- Serve: Remove from heat and serve the beef and broccoli stir-fry hot over steamed rice. Optionally, garnish with sesame seeds or sliced green onions for added flavor and presentation.
Notes
- Marinating the beef with baking soda helps tenderize the meat, resulting in a more tender texture.
- The arrowroot flour acts as a thickening agent in both the marinade and the sauce, providing a glossy finish.
- The red bell pepper and carrot slices are optional but add nice color and sweetness to the dish.
- You can substitute beef stock with water if preferred for a lighter sauce.
- For a gluten-free and paleo-friendly alternative to soy sauce, coconut aminos is used throughout the recipe.
- Ensure not to overcook vegetables to retain their crispness and vibrant color.
- This stir-fry is best served immediately to enjoy the fresh texture of the ingredients.
