Go Back
–+ servings

Beef and Broccoli stir fry

Simple, easy and ready in a jiffy
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 14 minutes
Total Time 15 minutes
Servings: 4
Course: Lunch, Main Course, Sauce, Snack
Cuisine: American, Asian
Calories: 452
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/2 cup Soy Sauce Low Sodium
  • 1/2 cup Chicken Stock Low Sodium
  • 1/3 cup Honey Hot Honey works well here
  • 2 tbsp Rice Vinegar
  • 2 tbsp Brown Sugar
  • 1 tbsp Garlic Peeled, minced
  • 2 tbsp Sesame Oil Toasted is nice
  • 1 tbsp CornStarch
  • 2 tsp Hot Sauce "Rooster" Sauce
  • 1 tbsp Ginger Paste
  • 1/4 tsp Chili Flake To Taste
  • 1 tbsp neutral oil
  • 1 lb Flank Steak Slice Thinly and across the grain
  • 1 head Broccoli Cut into small florets
  • 1 ea Red Bell Pepper Washed, seeded, cut to thin strips
  • 1 ea Thai Chili Pepper Optional, stemmed, sliced

Method
 

  1. In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, hot sauce, ginger, red pepper flakes and 1/4 cup water; set aside.
  2. Heat oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
  3. Stir in broccoli, peppers, and soy sauce mixture until the veggies are tender and the sauce has slightly thickened, about 3-4 minutes.

Nutrition

Calories: 452kcalCarbohydrates: 45gProtein: 33gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 69mgSodium: 1833mgPotassium: 998mgFiber: 4gSugar: 33gVitamin A: 999IUVitamin C: 139mgCalcium: 113mgIron: 4mg

Notes

Another refrigerator velcro recipe.  In its favor, it is quick, tasty, and filling.  And healthier than takeaway.
To make this vegetarian-compliant, one can shuffle up the protein for tofu and swap the chicken stock for a veggie.
I'll serve hot over rice, or perhaps ramen
 

Tried this recipe?

Let us know how it was!