Stir-Fried Beef and Broccoli with Ginger
Stir-Fried Beef and Broccoli with Ginger is a delicious and easy week-night dinner that’s ready in a few minutes! This tasty stir-fry uses a little cornstarch, but it’s still pretty low in net carbs, and it’s also dairy-free and can be gluten-free.
I went to Beijing in 2001, thanks to my brother Rand who was in China helping the Hong Kong office of DDB, where he worked in those days. Then having the Olympics in China got me in the mood for stir-fry dishes, and this Stir-Fried Beef and Broccoli with Ginger seems like the perfect quick option for a healthy meal!
Now before the Asian Food Police swoop in here and reprimand me, let me make it clear that this is not an authentically Chinese dish, in fact one ingredient I’m using is Ponzu Sauce, which is Japanese. Ponzu sauce does have some carbs too, so switch that out for soy sauce or use a lower-carb stir-fry sauce if you prefer.
Tips for Stir-Frying:
If you’re not familiar with stir-fry cooking, you might want to read the basic rules for stir-frying that I learned when I took Chinese Cooking many years ago.
How to Make Stir-Fried Beef and Broccoli with Ginger:
(Scroll down for complete recipe with nutritional information.)
- Cut beef into thin strips and marinate in mixture of soy sauce, Ponzu sauce, rice vinegar, and cornstarch. Use Gluten-Free Soy Sauce (affiliate link) and Gluten-Free Ponzu Sauce (affiliate link) if you need this recipe to be gluten-free.
- It’s important that meat and vegetables are cut into same-size pieces for stir-fry cooking.
- Some people like to blanch broccoli in boiling water for 1-2 minutes before cooking it in the wok. I never do this because I like raw broccoli and prefer it kind of crispy in stir-fries, so take your choice on whether to do that or not.
- Heat pan until it’s very hot, then heat half the oil until it’s shimmering and “season the oil” by stir-frying a few slices of ginger root and garlic for just about 30 seconds. Discard ginger root and garlic.
- Stir-fry broccoli for about three minutes, or until it has turned bright green and is barely starting to soften. Remove broccoli to a plate.
- Add more oil if needed, then add beef and stir-fry for about 2 minutes. (Don’t overcook the beef at this point. It will cook more with the broccoli.)
- Add broccoli back to pan along with sauce mixture and stir-fry about 2 minutes more, or until sauce has thickened slightly and all ingredients are hot and cooked through.
- Serve hot.
More Stir-Fry Recipes to Make at Home:
- 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
- Trim all visible fat from beef and cut into strips (I bought beef already cut into strips because it was on sale!)
- Combine soy sauce, ponzu sauce, rice vinegar and 2 tsp. cornstarch in bowl and add the beef strips.
- Stir to coat meat with the mixture, then let marinate while you prep the other ingredients.
- Wash broccoli and cut into same-sized florets, keeping a few inches of stem on the pieces.
- Combine sauce ingredients in a small bowl, stirring to dissolve cornstarch in the liquid.
- Have all ingredients ready and turner and serving plate ready before you begin to stir-fry.
- 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.
- 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.
- Remove garlic and ginger and discard.
- 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.
- Add the other tablespoon of oil if needed, (heat about 30 seconds, if you add oil) then add beef and marinating liquid.
- Stir-fry beef about 2 minutes, stirring constantly and being careful not to overcook the meat at this point.
- 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.
- 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.
This recipe created by Kalyn.
Amount Per Serving: Calories: 414Total Fat: 24gSaturated Fat: 7.6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 105mgSodium: 739mgCarbohydrates: 16gFiber: 5.3gSugar: 3.1gProtein: 35g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is relatively low in net carbs, but the cornstarch and Punzu Sauce both have some carbs. If you wanted to make this for a stricter low-carb diet, substitute another type of seasoned soy sauce or Chinese cooking sauce without sugar. The cornstarch adds 3 carbs per servings but you can use less if you don’t mind a thinner sauce. This dish is probably phase 2 or 3 and would be a personal choice for the original South Beach Diet, but it wouldn’t be too bad to eat occasionally.
Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.