Beef & Broccoli Stir Fry



Prep Time

15 minutes

Cook Time

15 minutes


Calories 395, Carbs 38 grams, Fat 10 grams, Protein 38 grams



Ingredients for the marinade:

  • 1/2 teaspoon baking soda
  • 6 tablespoons water, divided
  • 1 pound sirloin, top round or flank steak, visible fat removed, frozen for 15 minutes then thinly sliced in 3 inch pieces

Ingredients for the sauce:

  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup hoisin sauce
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon crushed red pepper flakes, more or less to taste

Ingredients for the Stir Fry:

  • 1 tablespoon canola or grapeseed oil
  • 2 medium carrots, cut into thin coins
  • 1 head of broccoli, cut into small florets (about 3 cups)
  • 3 cups red or green cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 scallions, thinly sliced, divided
  • 2 cups steamed brown rice or steamed shirataki noodles, for serving



  1. For the marinade: In a medium bowl whisk together the baking soda and 2 tablespoons of water. Place the beef in the bowl and stir to coat; let sit for 5 minutes or up to 30 minutes in the refrigerator.
  2. To make the sauce: In a small bowl stir together the soy sauce, hoisin, garlic, ginger and red pepper flakes.
  3. For the stir fry: Heat a large wok or skillet over medium high heat with the oil. When the oil is almost smoking
  4. Add the beef and cook until crisp on the outside but still pink on the inside, about 2 to 3 minutes.
  5. Stir in 1 tablespoon of the sauce and allow it to cook for 30 seconds. Using a slotted spoon, scoop the beef onto a plate (any cooking juices left behind in the wok will cook away).
  6. Put the carrots, broccoli, cabbage and bell pepper into the wok and cook until crisp-tender, about 2 minutes. Stir in the remaining 4 tablespoons (1/4 cup) of water and let the vegetables steam until the broccoli turns bright green and most of the liquid has cooked away, about 2 minutes more.
  7. Stir in half of the green onions along with 2 tablespoons of the sauce and allow it to cook for about 1 minute.
  8. Reduce the heat to medium and return the beef to the wok, pouring the remaining sauce over the top.
  9. Divide the steamed brown rice or shirataki noodles between four bowls, top with the beef & broccoli (make sure to get all the sauce in there!). Garnish with the remaining scallions.