Beef and Broccoli Stir Fry
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This Paleo, Low Carb, and Whole30 Beef and Broccoli Stir Fry is absolutely amazing and made with only a few super clean ingredients. It will be on your table quicker than if you ordered takeout from your neighborhood Chinese restaurant. It’s a totally awesome, healthy dinner in a snap!
Beef and Broccoli Stir Fry Recipe
In this busy world, we need to remember to slow down and actually enjoy our food, even when what we’re eating is good for us. Most importantly, we can’t lose the soul-satisfying aspects of eating!
I’m a bit of a Whole30 copycat recipe ninja! I’ve been recreating healthy, Whole30 versions of classic takeout favorites for years — just check out my Orange Sesame Chicken, General Tso’s Shrimp, or Kung Pao Chicken recipes. They never miss the mark. They’re good for your body and your heart.
This Beef and Broccoli Stir Fry recipe is always a huge hit in my house! My family loves when I make this for dinner — my kids actually ask to have the leftovers for breakfast! So this Whole30 Beef and Broccoli fakeout will forever be better than takeout in my book!
Why You’ll Love This Recipe
When I recreate meals, I always try to make sure the healthy version fits the original. You’ll love this Beef and Broccoli Stir Fry recipe, for a few reasons:
- This one is so perfectly like your favorite takeout! And it comes together quicker than ordering DoorDash.
- It’s a healthy dinner. If you follow Paleo, Low Carb and Whole30 diets then you’ll be pleased with this one.
- Everyone in the family will gobble this one up!
Ingredients
Here’s what you’ll need to make this easy Broccoli Beef Stir Fry:
- Flank steak or skirt steak: You can use flank or skirt steak — they’re usually pretty interchangeable. Since flank and skirt steaks are both pretty lean cuts of meat and the flavor and texture is pretty similar, the method will be almost identical. I chose flank steaks simply because I had some in my freezer!
- Broccoli
- Avocado oil
- Sesame seeds
- Green onion
- Coconut aminos
- Toasted sesame oil
- Garlic
- Ginger
- Dates
- Black pepper
- Arrowroot powder
- Hot sauce
Variations and Substitutions
If you don’t like ginger: When I made this for a family member who doesn’t like it ginger, I completely left it out, and it was still awesome for all of us.
If you don’t have fresh garlic: Substitute about 1/2 tsp. garlic powder. it’s still really, really delicious.
For a low carb / keto-friendly variation: Just leave off the dates completely! It’ll still be mind-blowing.
To make it more budget friendly: Use ground beef instead of steak. It’ll have all the flavor of the dish at a fraction of the cost. I do this in my Poor Man’s Stew recipe, and it always gets rave reviews!
If you have leftovers, put an egg on it for some extra protein! Make a few air fried eggs to serve with leftovers.
How to Make Beef and Broccoli Stir Fry
First, make the marinade. Mince the garlic, ginger, and dates. Whisk the coconut aminos, sesame oil, and hot sauce (if using) together, then stir in the ginger, garlic, dates and black pepper. I sometimes add everything to a tall cup and let my immersion blender blend it all up for me — no chopping required!
Next, marinate the beef. While it’s still cold, slice the beef into 1/4 inch slices against the grain (slicing it while it’s cold is a little easier than when it’s room temperature). Pour half of the marinade over the beef, gently mix, and cover. Mix the arrowroot powder into the remaining sauce. Allow the beef to marinate at least 30 minutes on the countertop, or up to overnight in the fridge.
Then, prepare the broccoli. Cut the broccoli into bite-sized florets. Add 1/3 cup of water and the broccoli to a large skillet and cover. Bring to a simmer and lightly steam the broccoli until it’s just turning bright green, about 3 minutes. Remove the broccoli and set it aside. If you need a shortcut, you can microwave the broccoli, but it takes about the same amount of time.
Cook the beef. In the same large skillet (or wok), heat the oil until hot and shimmering. Add in the slices of beef and sear for about 2 minutes per side.
Assemble the dish. Add the remaining sauce and broccoli to the skillet and cook everything together, stirring occasionally, for about 4-5 minutes. Be careful not to overcook the broccoli! Divide the cooked beef and broccoli into bowls. Sprinkle them with sesame seeds and sliced green onion and serve!
Tips for Success
I really do hope you enjoy this recipe! I think it’s great for a quick and delicious dinner, even when there’s only a little time in your day to make it happen! Here are a few things you can do to make it even better:
- Be sure to slice the steaks thinly and against the grain, and always marinate them for at least 30 minutes before cooking. This helps to make the meat more tender.
- If you’re using Medjool dates, just use one because they’re larger. If you’re using Noor dates or some other smaller date, use two.
- Cook the steaks quickly over high heat. Nobody likes rubbery beef. These steaks only need a quick sear!
- Be sure to use an oil with a high smoke point, like avocado oil. You can substitute another compatible oil if you’d like, but oils with a high smoke point won’t burn over the high heat.
What to Serve with Beef and Broccoli
This stir fry can be a meal on its own, but I also understand adding a side dish! I like to throw on a pot of Instant Pot Jasmine Rice as soon as the beef is done marinating, so that everything comes out together.
Finish off a hearty Asian meal with some sweet taro buns or some orange pound cake.
More Fake-out Takeout Recipes
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Beef and Broccoli Stir Fry
Equipment
Ingredients
- 1 lb flank steak or sub skirt steak
- 4-6 cups broccoli
- 2 Tablespoon avocado oil or other high heat olive oil
- 1/2 teaspoons sesame seeds
- 1 green onion
Stir Fry Sauce + Marinade
- 1/3 cup coconut aminos
- 1 teaspoons toasted sesame oil
- 2 cloves garlic
- 1/2 teaspoons ginger optional
- 1-2 dates see note
- 1/8 teaspoons black pepper
- 1/2 teaspoons arrowroot powder separated
- 1/2 teaspoons hot sauce optional
Instructions
Make the Marinade
- Mince the garlic, ginger and dates. Whisk the coconut aminos, sesame oil, and hot sauce (if using) together, then stir in the ginger, garlic, dates, and black pepper.
Marinate the Beef
- While it's still cold, slice the beef into 1/4 inch slices against the grain (slicing it while it's cold is a little easier than when it's room temperature).
- Pour half of the marinade over the beef, gently mix, and cover. Mix the arrowroot powder into the remaining sauce.
- Allow the beef to marinate at least 30 minutes on the countertop, or up to overnight in the fridge.
Prepare the Dish
- Cut the broccoli into bite-sized florets. Add 1/3 cup of water and the broccoli to a large skillet and cover. Bring to a simmer and lightly steam the broccoli until it’s just turning a bright green color, about 3 minutes. Remove the broccoli and set it aside.
- In the same large skillet (or wok), heat the oil until hot and shimmering.
- Add in the slices of beef and sear for about 2 minutes per side.
- Add the remaining sauce and broccoli to the skillet and cook everything together, stirring occasionally, for about 4-5 minutes. Be careful not to overcook the broccoli!
- Divide the cooked beef and broccoli into bowls. Sprinkle them with sesame seeds and sliced green onion and serve!
