Healthy Beef and Broccoli Stir Fry is a flavorful and delicious meal that is kid-friendly and makes such amazing leftovers!
Why You Will Love This Recipe
- Flavor: the flavor here is just SO good! The beef is nicely seared and seasoned just lightly and then that sauce … so good!
- Kid-Friendly: My kiddos have officially approved this recipe!
- Healthier version of takeout: This is my healthier spin on your classic takeout version of Beef and Broccoli! We are using coconut aminos instead of soy sauce, orange juice instead of sugar and arrowroot to thicken instead of cornstarch.
What You Will Need
- sirloin steak
- arrowroot powder
- ghee or olive oil
- kosher salt and pepper
- coconut aminos
- broccoli florets
- sliced mushrooms
- Sauce Ingredients (see recipe card below)
How to Make Healthy Beef and Broccoli
Step One: Cut your beef into thin slices.
Step Two: Make your sauce and set aside.
Step Three: Lightly coat your beef in arrowroot before searing it.
Step Four: Season your beef with salt and pepper and sear on both sides.
Step Five: Set aside beef and deglaze your pan with coconut aminos. Then add your broccoli and mushrooms.
Step Six: Add sauce and cooked beef to the pan. Bring to a light simmer and the sauce will thicken up nicely!
Step Seven: Serve and enjoy!
Other Healthy Beef Recipes:
Beef and Broccoli Stir Fry – a flavorful, better-than-takeout dinner that your whole family will love!
- 1/4 cup chicken broth
- 1/2 cup coconut aminos
- 3 tablespoons rice vinegar
- 1 tablespoon orange juice
- 1 tablespoon arrowroot powder
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon sesame oil
- pinch of salt
Beef and Broccoli:
- 2–2.5 lb sirloin steak (remove fat and then slice against the grain into thin strips)
- 2–3 tablespoons arrowroot powder
- 4–6 tablespoons ghee (or olive oil)
- kosher salt and pepper
- 1/4 cup coconut aminos
- 4 heaping cups of broccoli florets
- 1 pint of sliced mushrooms
- In small mixing bowl, combine Sauce ingredients and whisk together; set aside.
- Take large cast iron skillet and bring to medium heat. Add 1 tablespoon of ghee. Let it melt and coat the pan.
- Place arrowroot in a medium-sized bowl. Place the steak and arrowroot on the counter next to your cast iron skillet.
- Working in batches, lightly place pieces of beef in the arrowroot and lightly coat them. Shake off any excess and add to the pan. Continue, spacing out the beef strips so they aren’t touching, until you have filled up the cast iron skillet. Lightly season with salt and pepper.
- Cook the strips approximately 1 minute per side then remove and place on a clean plate. Continue until all the beef is seared on both sides (this should take about 3-4 batches) adding a tablespoon of ghee (or more) in between each batch to keep the bottom of the skillet from drying out.
- Once steak is all cooked and set aside, add approximately 1/4 cup coconut aminos to pan to deglaze (scraping up all the bits from the bottom).
- Add broccoli and mushrooms and stir and cook for about 5 minutes.
- Add sauce (whisk the sauce again before adding as the arrowroot may sink to the bottom) and bring to a light simmer. Stir until it starts to thicken, about 2 minutes.
- Add steak (along with any juices that have settled on the plate) and stir to fully mix.
- Remove from heat and serve immediately.
- Searing the beef: When cooking the beef in the cast iron skillet, feel free to really just sear the strips on both sides. If you really don’t like more of a medium/medium-rare beef then of course cook it a bit longer.
- What to serve it with: If you are concerned with Paleo/Whole30 I would suggest eating it plain or with some cauliflower rice. If you aren’t concerned with Paleo/Whole30 then I would suggest serving it with some brown rice (love this Instant Pot version)!
- Storage: Store in refrigerator for up to 5 days in covered container.
Keywords: healthy beef and broccoli