Stir-Fried Beef and Broccoli with Ginger

Stir-Fried Beef and Broccoli with Ginger is a delicious and easy week-night dinner! This tasty stir-fry uses just a little arrowroot or cornstarch, but it’s still pretty low-glycemic, and it’s also gluten-free (with gluten-free ingredient choices) and dairy-free. Use Stir-Fry Recipes to find more recipes like this one.

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The Olympic Games are captivating the world, and I’m especially interested because 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. I guess 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. 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. I used Ponzu sauce because I had it in the fridge, but you could easily substitute some other type of Asian sauce here.

Stir-Fried Beef and Broccoli with Ginger and Ponzu Sauce found on

Cut beef into thin strips and marinate in mixture of soy sauce, Ponzu sauce, rice vinegar, and arrowroot starch (or cornstarch.) 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 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.

Stir-Fried Beef and Broccoli with Ginger and Ponzu Sauce found on

Add a tiny bit 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:

Stir-Fried Tofu with Garlic, Scallions, Ginger, and Soy Sauce ~ Kalyn’s Kitchen
Beef and Broccoli Stir-Fry from The Perfect Pantry
Mongolian Lamb Stir-Fry from Appetite for China

Stir-Fried Beef and Broccoli with Ginger

Stir-Fried Beef and Broccoli with Ginger is a delicious week-night dinner!



  • 3/4 lb. beef sirloin, cut into thin strips (or use a bit more if you prefer)
  • 1 T soy sauce
  • 1 T Ponzu Sauce (see notes)
  • 2 tsp. rice vinegar
  • 2 tsp. arrowroot starch or cornstarch (see notes)
  • 4 cups broccoli flowerets, cut into same size pieces
  • 1-2 T peanut oil (depending on your pan)
  • 2-3 slices fresh ginger root
  • 2-3 sliced garlic cloves

Sauce Ingredients:

  • 1 tsp. ginger puree (also called ground ginger, or use finely minced fresh ginger root)
  • 1 T soy sauce (see notes)
  • 1 T Ponzu sauce
  • 1/4 cup chicken stock
  • 1 T arrowroot starch or 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. arrowroot starch 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 flowerets, keeping a few inches of stem on the pieces.
  5. Combine sauce ingredients in a small bowl, stirring to dissolve arrowroot starch 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.
  11. Remove broccoli to a plate.
  12. Add a bit more oil if needed, (heat about 30 seconds, if you add oil) then add beef and marinating liquid.
  13. Stir-fry beef about 2 minutes, stirring constantly and being careful not to overcook the meat at this point.
  14. 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.
  15. Serve hot.


Use gluten-free Ponzu sauce if needed. Use gluten-free soy sauce if needed. Arrowroot Starch is a bit better for low-carb or low-glycemic diets, but I wouldn’t worry too much about such a small amount of cornstarch.

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Arrowroot starch is a low-glycemic thickener which is great for low-glycemic diets. However, this dish is probably phase 2 or 3 for South Beach even with the arrowroot starch because Ponzu sauce does have a small amount of sugar. If you wanted to make this for a low-carb diet or South Beach Phase One, substitute another type of seasoned soy sauce or Chinese cooking sauce without sugar.

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