Beef and Broccolini Stir Fry
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Unrated
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Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
449 kcal
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Course
Main Course
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Cuisine
American
Beef and Broccolini Stir Fry
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This Beef and Broccolini Stir Fry is a quick, flavorful dinner that tastes even better than takeout. Perfect for busy weeknights!
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Ingredients
Sauce:
- ½ cup beef broth
- ¼ cup rice vinegar
- ¼ cup water hot
- ¼ cup soy sauce low sodium
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1 ½ tablespoons light brown sugar packed
- 3 cloves garlic minced
- 1 teaspoon ginger grated, fresh
- ¼-½ teaspoon red pepper flakes
Stir Fry:
- 1 ½ pound flank steak thinly sliced into bite-sized strips
- 2 tablespoons neutral cooking oil peanut, avocado, olive, plus more as needed, generic cooking oil
- 8 ounces broccolini cut into bite-sized pieces
- 1 yellow onion thinly sliced, small
- 1 red bell pepper thinly sliced
- green onion thinly sliced, for garnish
- sesame seeds for garnish
Instructions
- In a large bowl, add the sauce ingredients, whisking well to combine and dissolve the sugar. Place the sliced steak strips into the sauce to marinate while you prepare the vegetables.
- When ready to cook, heat 1 tablespoon of oil in a wok or large skillet set over high heat. Stir fry half of the steak, reserving the sauce, for 1-2 minutes until no longer pink. Transfer to a clean bowl or plate and repeat with remaining steak, adding more oil if needed.
- Heat 1 tablespoon of oil in the wok. Add broccolini and onion and stir fry for 3-4 minutes. Add the bell pepper and continue frying for another 2-3 minutes.
- Add the cooked steak and reserved sauce and stir fry for about 2 minutes until sauce thickens and steak is warmed through.
- Serve over rice or noodles, garnished with green onions and sesame seeds as desired.
Notes
- Leftovers stay fresh in the fridge for up to 3 days.
- Broccoli florets or snow peas work well as alternatives to broccolini.
- For gluten-free, swap soy sauce for coconut aminos.
- Delicious served over rice, noodles, or cauliflower rice.
- Leftovers stay fresh in the fridge for up to 3 days.
- Broccoli florets or snow peas work well as alternatives to broccolini.
- For gluten-free, swap soy sauce for coconut aminos.
- Delicious served over rice, noodles, or cauliflower rice.
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
18g
(6%)
Protein
41g
(82%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.03g
(2%)
Cholesterol
102mg
(34%)
Sodium
743mg
(31%)
Potassium
819mg
(17%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1970IU
(39%)
Vitamin C
93mg
(103%)
Calcium
99mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 41g | 82% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 102mg | 34% |
| Sodium | 743mg | 31% |
| Potassium | 819mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1970IU | 39% |
| Vitamin C | 93mg | 103% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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