Whip up a chef-quality stir-fry recipe at home.
This beef and broccoli stir-fry packs in more vegetables and nearly halves the calories of what you would find in a restaurant. And this healthy dinner takes just 30 minutes to prep, so it’s about as quick as takeout too.
Ginger, which adds a lively kick to this stir-fry, has long been touted for its power to settle stomachs. But that’s not its only superpower: preliminary research suggests it may improve blood sugar and inflammation too.
- ⅓ cup reduced-sodium tamari or soy sauce
- ¼ cup low-sodium chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch, divided
- 1 pound sirloin steak, thinly sliced
- 3 tablespoons peanut or canola oil, divided
- 6 cups broccoli florets
- ½ cup sliced scallions, plus more for garnish
- 1 tablespoon finely grated ginger
- 1 teaspoon finely grated garlic
- 2 cups cooked brown rice
- Crushed red pepper for garnish
- Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl. Toss steak with the remaining 1 tablespoon cornstarch.
- Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate. Add the remaining 1 tablespoon oil and broccoli; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in scallions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the tamari mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute. Serve over brown rice and garnish with crushed red pepper, if desired.