Description
A quick and easy beef and broccoli stir fry recipe perfect for a low sodium diet.
Ingredients
Scale
- 1 pound (450 g) beef sirloin, thinly sliced across the grain
- 1 medium head broccoli, cut into florets
- 3 green onions, sliced
- ¼ cup (60 ml) low-sodium soy sauce
- ⅓ cup (80 ml) water
- ¼ cup (55 g) brown sugar, preferably dark
- 1 tablespoon (15 ml) canola oil, plus 2 tablespoons (30 ml) canola oil, divided
- 1 teaspoon (5 ml) minced fresh garlic
- 1 teaspoon (5 ml) minced fresh ginger
- 1 teaspoon (5 ml) sesame oil, preferably toasted sesame oil
- 2 teaspoons (10 ml) cornstarch
- ⅛ teaspoon (0.5 ml) kosher salt
- ½ teaspoon (1 ml) red pepper flakes (optional)
- Sesame seeds (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Step 1: Whisk the Sauce: In a bowl or measuring cup, whisk together ¼ cup low-sodium soy sauce, ⅓ cup water, and ¼ cup brown sugar until well combined. Set aside.
- Step 2: Sauté Garlic and Ginger: Heat 1 tablespoon canola oil in a large skillet or wok over medium heat. Add 1 teaspoon minced garlic and 1 teaspoon minced ginger and sauté for 1 to 2 minutes, stirring continuously, until fragrant. Be careful to avoid burning; if garlic or ginger begins to burn, reduce heat immediately and continue stirring for about 1 minute more.
- Step 3: Slice and Marinate Beef: Slice the sirloin thinly across the grain. In a bowl, toss the sliced beef with 1 teaspoon sesame oil and 2 teaspoons cornstarch. Let marinate for at least 10 minutes; marinating up to 1 hour is recommended for tenderness.
- Step 4: Stir-Fry the Beef: Heat 1 tablespoon canola oil in the same pan over high heat until hot. Using tongs, carefully stir-fry the marinated beef for about 2 minutes, or until browned but not fully cooked. Remove the beef from the pan and set aside.
- Step 5: Cook Broccoli Until Tender: Add the remaining 1 tablespoon canola oil to the pan. Toss in the broccoli florets and add 2 to 3 tablespoons water. Stir-fry and cover briefly if needed, for about 4 minutes, until broccoli is crisp-tender and bright green. If broccoli is not vibrant after cooking, blanch in boiling water for 1 to 2 minutes before stir-frying.
- Step 6: Combine Everything: Return the beef to the pan with broccoli. Pour the prepared sauce over the mixture and toss together for about 1 minute. The sauce will thicken and coat the beef and broccoli evenly. Add ⅛ teaspoon kosher salt, sliced green onions, and ½ teaspoon red pepper flakes, if using. Taste and adjust seasoning if needed. If the sauce thickens too quickly, add 1 to 2 tablespoons hot water during this stage to adjust consistency.
- Step 7: Serve and Garnish: Serve the beef and broccoli stir fry over steamed jasmine rice or cauliflower rice. Garnish with sesame seeds and fresh cilantro if desired.
Notes
- Room Temperature: Store leftovers in an airtight container away from direct sunlight and heat for up to 2 days.
- Refrigeration: Keep the dish in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly in a skillet before serving.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Fresh broccoli should have bright green florets with no yellow spots for best texture and color.
- For tender beef, slice thinly across the grain and marinate for at least 10 minutes; extending marination to 30 minutes improves tenderness.
- Use fresh minced garlic and ginger for better flavor; pre-minced or powdered substitutes do not provide the same aroma.
- Toasted sesame oil adds a nutty finish; regular sesame oil is not recommended for this recipe.
- Avoid burning garlic and ginger by controlling heat and stirring; reduce heat immediately if signs of burning appear.
- Adding broccoli after beef is cooked and stir-frying an additional 2 to 3 minutes yields crispier broccoli.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg