(This is an old recipe that has been archived on the website. I am leaving the printer-friendly recipe here so that people who have enjoyed this recipe will still be able to find it.)


  • 1 lb. beef sirloin, cut into thin strips
  • 1 T soy sauce (see notes)
  • 1 T Ponzu Sauce (see notes)
  • 2 tsp. rice vinegar
  • 2 tsp. cornstarch (see notes)
  • 4 cups broccoli florets, cut into same size pieces
  • 2 T peanut oil (depending on your pan)
  • 2-3 slices fresh ginger root
  • 2-3 sliced garlic cloves


  • 1 tsp. ginger puree (see notes)
  • 1 T soy sauce (see notes)
  • 1 T Ponzu sauce (see notes)
  • 1/4 cup chicken broth
  • 1 T cornstarch


  1. Trim all visible fat from beef and cut into strips (I bought beef already cut into strips because it was on sale!)
  2. Combine soy sauce, ponzu sauce, rice vinegar and 2 tsp. cornstarch in bowl and add the beef strips.
  3. Stir to coat meat with the mixture, then let marinate while you prep the other ingredients.
  4. Wash broccoli and cut into same-sized florets, keeping a few inches of stem on the pieces.
  5. Combine sauce ingredients in a small bowl, stirring to dissolve cornstarch in the liquid.
  6. Have all ingredients ready and turner and serving plate ready before you begin to stir-fry.
  7. Heat wok or heavy metal pan over high flame or hot burner about 1 minute, until it feels hot if you put your hand over it.
  8. Add 1 T peanut oil and heat until the oil looks shimmery, then add garlic and ginger root slices and cook about 30 seconds, just until you start to smell the garlic and ginger.
  9. Remove garlic and ginger and discard.
  10. Add broccoli and stir-fry, stirring often, for about 2-3 minutes, or until broccoli turns bright green and is barely getting tender. Remove broccoli to a plate.
  11. Add the other tablespoon of oil if needed, (heat about 30 seconds, if you add oil) then add beef and marinating liquid.
  12. Stir-fry beef about 2 minutes, stirring constantly and being careful not to overcook the meat at this point.
  13. When meat is not quite cooked through, add broccoli back to pan with sauce and cook about 2 minutes more, stirring until meat and vegetables are coated with sauce and sauce is slightly thickened.
  14. Serve hot.


Use gluten-free Ponzu sauce and gluten-free soy sauce if needed. I wouldn’t worry too much about such a small amount of cornstarch but you can use less if you prefer and have a slightly thinner sauce. The ginger puree in a jar that I used is also called ground ginger, or use finely minced fresh ginger root.

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