This Beef and Broccoli Stir-fry takes minutes to cook, but like all stir-frys, you need to have everything ready ahead of time. Have everything prepped and chopped before you even turn on the stove.
A few weeks ago I bought a new cookbook, called Deliciously Organic and I love it. I have made a few recipes out of this book and they all were delicious, (as the title states) healthy, and organic. I have bought organic products for many years. Long before the cool kids did; my friends made fun of me for paying more for our food. “Let them laugh” I used to think to myself. I have always believed that what we put into our bodies should be free of harmful chemicals and pesticides. I strongly believe that we are what we eat and I choose to eat organically. I remember when my now 7-year-old was a baby, I would drive an hour to buy his organic milk. Times have changed, and organic products are so much easier to obtain. I am grateful that I can now buy my organic milk at Costco just a few miles away. While I still do not buy everything organic, I live by the 80/20 rule.
This beef and broccoli stir-fry takes minutes to cook, but like all stir-frys, you need to have everything ready ahead of time. Have everything prepped and chopped before you even turn on the stove. In fact, I knew that I had a busy afternoon ahead of me on the day that we were having this for dinner, so I did all of my prep in the morning and dinner was on the table in less than 20 minutes.
Beef and Broccoli Stir-Fry Ingredients //
- 1 1/2 pounds sirloin thinly sliced (I use grass-fed beef)
- 1 Tablespoon soy sauce
- 1 Tablespoon sherry
Ginger and Garlic Mixture:
- 2 cloves minced garlic
- 1 Tablespoon minced ginger
- 1 teaspoon coconut oil (see note at the bottom of this post)
- 3 Tablespoons sherry
- 3 Tablespoons chicken stock
- 3 Tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 2 cloves minced garlic
- 1 teaspoon arrowroot
- 1 teaspoon honey
- 3 Tablespoons coconut oil
- 1 1/2 pounds of broccoli cut into small chunks
- 3 carrots thinly sliced
- 1 large red pepper sliced thinly
How to Make // The Steps
Step 1: Toss together the sliced sirloin, soy sauce, and sherry. Set aside.
Step 2: Stir together the garlic, ginger, and coconut oil in a small bowl and set aside.
Step 3: Whisk together the sherry, chicken broth, soy sauce, sesame oil, garlic, arrowroot, and honey in a bowl. Set aside.
Step 4: Have everything ready to go before you start cooking the stir-fry. Put 2 Tablespoons of water in a small bowl next to the stove and a lid for your skillet.
Step 5: Heat the skillet over medium-high heat for 2 minutes. Add 2 Tablespoons of coconut oil. Place the sirloin in a single layer in the pan. Brown for one minute. Flip the beef and cook on the other side. I had too much beef in my pan and I did not get the browning that I would have liked, you may want to do this in two batches. Take the beef out of the skillet and set it aside.
Step 6: Your pan should now be empty. Add the other Tablespoon of coconut oil to the pan. Add the broccoli and carrots. Stir for 1 minute. Add the water and cover the skillet with the lid for about 30 seconds.
Step 7: Take the lid off and add the peppers and cook until the water has evaporated completely.
Step 8: Make a well in the middle of the pan. Add the garlic and ginger mixture. Stir for about 45 seconds.
Step 9: Add the reserved sirloin and the garlic sauce to the pan. Toss until the sauce begins to thicken.
Step 10: Serve over brown or jasmine rice.
This is the kind of coconut oil that I use. Make sure that when you buy coconut oil that it is unrefined and centrifuged. One of the best things about this book was introducing me to coconut oil. It can be used over fairly high heat making it good (and healthy) to cook with. When you open the jar, it has the sweet aroma of coconut, but I cannot taste it when I have cooked with it.
Saturday 23rd of January 2016
This looks like a great recipe, cannot wait to try it. I just have one question: can you recommend any substitute for the sherry ? Thank you!
Sunday 24th of January 2016
I think that the sherry is what makes this recipe, but if you don't want to use it, I'd skip it.
Thursday 23rd of February 2012
Thank you so much for sharing this recipe, pictures of products you used & the extra info on the coconut oil. I used regular steak (not grass fed), a different brand of sherry, sesame oil, & arrowroot & frozen stir-fry veggies from Birds Eye, & the rest of my ingredients were the exact brands you used. It turned out great! Your pictures helped me find the ingredients at Whole Foods. This was my first time using ginger, sherry, sesame oil, arrowroot, & coconut oil. I'm trying to get pregnant & your recipe was a bit of a starter kit for organic products I should have in my pantry. I look forward to cooking more of your recipes & trying out recommended products. I'm a total amateur in the kitchen & I'm so happy I was able to cook this so easily.
Thursday 1st of March 2012
I am so glad that you found it helpful. If you are on the path to organic eating, you should buy the book. A great resource.
Sunday 18th of September 2011
Looks delicious... is there something I could use n place of arrowroot? I have all the other ingredients needed :)
Friday 23rd of September 2011
cornstarch would work.
Thursday 3rd of March 2011
I made a version of this dish last night. I didn't get to eat any of it, but my family reports that it was good. I'd like to make it again!
Thursday 3rd of March 2011
Good to hear!
Thursday 24th of February 2011
Gonna try this one this weekend! I'm curious....I bought this same brand of coconut oil at Whole Foods a while back and I definitely could taste and smell coconut in the one and only dish I made with it. I couldn't even eat it! I love coconut.....but not in enchiladas! Do you think I used too much?? Am I just not used to it?? I know it's really good for you, but honestly can't seem to muster up the nerve to use it again!
Friday 25th of February 2011
I am not really sure to be honest with you. I have used it in dishes like stir fry and curry where coconut would go well. I am not afraid to try it in other things, and I tend to use a very small amount. It for sure smells like coconut, but I love coconut so I don't mind.