Beef and Broccoli Stir-Fry Recipe

Beef and broccoli stir-fry is a Chinese-American classic that is faster, healthier, and more flavorful than any takeout version you can order. Thin-sliced flank steak is velveted in baking soda for unbelievable tenderness, then wok-fried with fresh broccoli in a glossy, savory brown sauce. Each serving packs 33g of protein with only 16g of carbs, making it a standout gluten-free, low-carb dinner option.

Ingredients

Beef and Velvet Marinade

• 500g flank steak or sirloin, thinly sliced against the grain
• 1 tsp baking soda (for velveting)
• 1 tbsp cornstarch
• 1 tbsp soy sauce (gluten-free tamari)
• 1 tsp sesame oil

Stir-Fry Sauce

• 3 tbsp gluten-free tamari
• 2 tbsp oyster sauce (or hoisin for vegan)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp sugar
• 1/4 cup (60ml) beef broth or water

Stir-Fry

• 400g broccoli, cut into florets
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp neutral oil
• 2 spring onions, sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Slice beef thinly against the grain. Combine with baking soda, cornstarch, tamari, and sesame oil. Toss well and marinate for 15 minutes. Rinse the baking soda off with cold water and pat dry.
2. Whisk all sauce ingredients together in a small bowl and set aside.
3. Blanch broccoli in boiling salted water for 2 minutes. Drain and rinse under cold water to stop cooking. Set aside.
4. Heat 1 tbsp oil in a wok or large skillet over high heat until smoking. Add beef in a single layer. Cook for 1-2 minutes without stirring until browned, then flip and cook 30 seconds more. Remove and set aside.
5. Add remaining 1 tbsp oil to the same wok. Add garlic and ginger. Stir-fry for 30 seconds until fragrant.
6. Add broccoli and toss for 2 minutes until heated through and slightly charred at the edges.
7. Return beef to the wok. Pour sauce over everything. Toss for 1-2 minutes until sauce thickens and coats every piece.
8. Serve immediately, garnished with spring onions and sesame seeds. Pairs well with cauliflower rice for a low-carb meal.

Tips & Variations

• Velveting with baking soda is the Chinese restaurant technique that makes beef silky-tender; do not skip the rinse step after marinating.
• Freeze the beef for 20 minutes before slicing for much thinner, more uniform pieces.
• Do not overcrowd the wok; cook beef in two batches if necessary. Crowding steams instead of sears the meat.
• Add sliced shiitake mushrooms or snow peas with the broccoli for variety.
• Serve over cauliflower rice to keep carbs under 15g per serving, or over jasmine rice if not following a low-carb diet.

Nutrition Breakdown

Calories: 372 kcal

Protein: 32.6g

Fat: 20.9g

Carbs: 15.7g

Fiber: 3g

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