Beef and Broccolini Stir Fry
This 30-minute Beef and Broccolini Stir Fry is a fresh take on a takeout classic! Imagine tender steak, crisp broccolini spears, and colorful mixed vegetables like carrots, snow peas, and bell peppers sizzled to perfection in a rich homemade sauce. Gluten-free, Paleo, and Whole30 modifications included with over 30 grams of protein per serving.
My weeknights are typically a whirlwind, with very little time left to fuss over a fancy dinner, which is why I love this reimagined beef and broccoli recipe so much! It comes together quickly with straightforward ingredients, including strips of top sirloin steak, a simple umami-rich stir-fry sauce, and a mix of fresh vegetables, with broccolini taking the spotlight.
If you aren’t familiar with broccolini, it’s a cross between regular broccoli and Chinese broccoli, resulting in long, tender stalks and a slightly sweeter, more delicate flavor. I actually prefer broccolini over regular broccoli in stir-fries, as it offers a lighter, more refined bite without compromising the crunch, so go ahead and toss out the takeout menu because, in the end, this Chinese beef and vegetable stir-fry will be so much better tasting and better for you!
Recipe features
- Marinating lean and less tender cuts of steak in a simple, umami-forward sauce ensures the beef is ultra-tender and flavorful.
- Beyond the beef, this recipe is loaded with fresh vegetables. It’s as good for your body as it is for your taste buds!
- So much versatility! You can play around with the protein, veggies, and garnishes and even adapt it for gluten and grain-free eating plans.
Ingredients you’ll need
For the sauce:
- Soy sauce. I use low-sodium soy sauce for that classic, umami-rich Chinese takeout flavor. Regular soy sauce works, too, if you don’t mind the extra sodium. For a gluten-free option, go with Tamari or Bragg’s Liquid Aminos.
- Sugar. A touch of sweetness balances the salty, acidic, and spicy elements. Granulated sugar and light brown sugar both work fine, but if you prefer a more natural option, go with coconut sugar here.
- Lemon juice. Skip the bottled stuff! Freshly squeezed lemon juice’s brightness and acidity really do make a difference. If you’re out of fresh lemons, rice wine vinegar could also work.
- Garlic cloves. I always recommend using fresh minced garlic in marinades and sauces, but if you’re in a pinch, jarred minced garlic or garlic will do.
- Oyster sauce. This common Asian condiment is slightly sweet and rich in umami –it’s the secret to that deep, Chinese restaurant-style stir fry flavor.
- Red pepper flakes. Just a pinch goes a long way, but you can always leave them out entirely if you’re sentensive to spice. Alternately, stir in a spoonful of chili garlic sauce for heat.
For the stir-fry:
- Beef. I love top sirloin steak. However, ribeye, tri-tip, strip steak, tenderloin, ranch steak, flat iron steak, and shoulder petite center are all great in stir-fries. For less tender cuts (flank, skirt, top round, etc.), use the tenderizing technique I talk about below.
- Broccolini. This delicate, slightly sweeter broccoli-esque veggie melds beautifully with other veggies. If you can’t find broccolini, regular broccoli florets or Chinese broccoli (‘Gai Lan’) are excellent stand-ins.
- Carrots. Julienned carrots add a pop of color, sweetness, and crunch. Store-bought pre-cut matchstick carrots work too.
- Snow peas. These add some sweetness and snap! Sugar snap peas would also be great!
- Bell peppers. For subtle sweetness, crunch, and extra visual appeal, I like to use red bell peppers for a pop of color, but green, orange, or yellow works great here, too.
- Cooking oil. I typically use heart-healthy olive oil, but any neutral oil with a high smoke point (avocado, canola, grapeseed, etc.) is a good choice.
- Cornstarch. To thicken the reserved marinade, use it as the stir-fry sauce.
- Sesame seeds. Though optional, the subtle crunch and nutty aroma contrast the richness, glossy, and tender elements of this dish beautifully.
Quick time-saving tip! Instead of fussing over chopping all the fresh vegetables, take a store-bought shortcut and grab two (12 oz) bags of fresh mixed stir-fry vegetables (the kind you find in the produce section). You can just dump the veggies right in the steamer basket –no knife work needed.
How to make the best beef stir-fry with broccolini and mixed vegetables
Step 1: Marinate the steak. In a small bowl, whisk the sauce ingredients together (reserving 1 tbsp of oyster sauce), then pour this mixture into a large resealable bag or shallow airtight container. Add your sliced steak, seal the bag (or container), and let the steak marinate for at least 15 minutes.
Step 2: Steam the veggies. Place the broccolini, snow peas, and peppers in a steamer basket over a pot of boiling water, and steam them until they’re vibrant and tender-crisp. Drain and immediately submerge the vegetables in an ice bath to stop the cooking process. Drain well, pat dry, and set aside.
Step 3: Stir fry the steak. Heat oil in a large wok or pan over medium-high heat. Meanwhile, remove the beef from the sauce (but don’t discard it!), and pat the pieces dry. Once the oil is shimmering, add the beef and sear it on all sides until nicely browned.
Step 4: Bring it all together. In a small bowl, stir the cornstarch and remaining tablespoon of oyster sauce into the reserved marinade until mixed. Add the steamed vegetables, carrots, and sauce to the pan and cook for a few minutes more to mingle flavors and thicken the sauce, stirring frequently. Garnish with sesame seeds and crunchy garlic with chili oil (if using), and enjoy!
Recipe tips and FAQs
- Slice the steak against the grain. This is the #1 trick for melt-in-your-mouth meat. Look for the direction the muscle fibers run, then slice across them. Pro tip! Pop the steak in the freezer for 10-15 minutes first to firm it up just enough to cut clean, thin slices with ease.
- Consider tossing the sliced steak in 1/2 tsp of baking soda. Let it sit for 20-30 minutes (no longer!), then rinse the beef thoroughly in cold water, drain, and pat it dry before preparing as directed in the recipe. This trick is handy for tenderizing cheaper, less tender cuts of steak, so they’re better suited for stir-frying. I skip this when using top sirloin.
- Don’t overcook your vegetables. No one likes mushy veggies in their stir-fry. The goal is to steam the broccolini and mixed vegetables just until tender so they maintain a slight snap in the stir-fry. Also make sure to drain them well after the ice bath so they don’t water down the sauce. You can pat them dry or use a salad spinner for this.
- Make sure your wok is sizzling hot. You want the oil shimmering, not smoking, before adding the beef to the pan. High heat quickly sears the steak’s surface while locking in the juices. A carbon steel wok with good even heat distribution is essential for great stir-fry results. A large heavy-bottomed cast-iron or stainless steel pan can work well as a substitute.
Variations
- Mix and match the mixed veggies. Meat and veggie stir-fries are super forgiving. Don’t be afraid to toss in what’s fresh, seasonal, or already in your fridge –baby bok choy, mushrooms, zucchini, napa cabbage, green beans, you name it!
- Garnish with something crunchy. Toasted sesame seeds are classic, but you could always sprinkle on some sliced scallions, crushed peanuts, cashews, or even crispy fried shallots for extra flavor and flair.
- Switch up the protein. If beef isn’t really your thing, you can easily swap it for thinly sliced chicken breast or thighs, shrimp, pork, or even pressed firm tofu. Adjust cook time as needed.
Fresh vegetables are always the best option for stir-fry recipes, but you can absolutely substitute frozen stir-fry vegetables in a pinch. In this case, steam the veggies directly from frozen (no need to thaw first) before adding them to the wok.
Easy! The veggies and steak are naturally compliant, so all you have to do is swap the soy sauce for coconut aminos, the sweetener for coconut sugar or maple syrup (omit the sweetener entirely for Whole30), and the oyster sauce for a mix of fish sauce + additional coconut aminos. Use arrowroot starch or tapioca flour instead of cornstarch to thicken the sauce if needed.
Serving suggestions
I love serving this beef and broccolini over a bed of fluffy steamed jasmine rice. Still, it’s also delicious with slurpable stir-fried noodles or cauliflower rice if you need a grain-free option for Paleo or Whole30 purposes.
Storing
Storing: This stir-fried beef and vegetables recipe is excellent for meal prep and leftovers! Once cooled, I like to portion single meal-sized portions in airtight containers for quick grab-and-go meals during the week. They keep in the fridge for up to 4 days. I don’t suggest freezing.
Reheating: Reheat the stir-fry in a hot skillet or wok, stirring occasionally, or reheat it in the microwave in 30-second intervals until heated through.
More easy lean beef recipes
- Asian Flank Steak with Cauliflower Fried Rice
- Asian Marinated Grilled Petite Tender Steak
- Easy Flank Steak Pho
- Garlic Lime Grilled Flat Iron Steak
- Grilled Top Sirloin with Balsamic Glazed Mushrooms
- Cobb Sirloin Steak Kebabs with Ranch Vinaigrette
If you love this Chinese Takeout-inspired Beef and Mixed Vegetables recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Beef Broccolini Stir Fry
Ingredients
- For the sauce:
- ¼ cup low-sodium soy sauce or regular soy sauce *use Tamari for GF
- 4 tsp sugar
- 1 tbsp fresh lemon juice
- 2 cloves garlic minced
- 2 ½ tbsp oyster sauce divided
- red pepper flakes to taste
- For the stir fry:
- 1 lb top sirloin cut into thin strips
- 12 oz broccolini or about 2 cups of broccoli florets
- 4 oz snow peas
- 1 bell pepper (red or green) sliced into thin, julienne, strips
- 2 tbsp olive oil or any high-heat oil of choice
- 1 cup matchstick carrots or very thinly julienne sliced carrots
- 2 tsp cornstarch
- sesame seeds and/or crunchy garlic with chili oil for garnish
Instructions
- In a small bowl, whisk the sauce ingredients together, reserving 1 tbsp of oyster sauce, then pour the mixture into a large resealable bag or an airtight container. Add the sliced steak, seal, and let the steak marinate for at least 15 minutes.
- Place the broccolini, snow peas, and peppers in a steamer basket over a pot of boiling water and steam until they are vibrant and tender-crisp, about 3 minutes. Drain and immediately submerge the vegetables in an ice bath to stop the cooking process. Drain well, pat dry, and set aside.
- Heat oil in a large wok or pan over medium-high heat. Meanwhile, remove the beef from the sauce (but don't discard it!), and pat the pieces dry. Once the oil is shimmering, add the beef and sear it on all sides until nicely browned.
- In a small bowl, stir the cornstarch and remaining tablespoon of oyster sauce into the reserved marinade until mixed. Add the steamed vegetables, carrots, and sauce to the pan and cook for a few minutes more to mingle flavors and thicken the sauce, stirring frequently.
- Garnish with optional sesame seeds, and crunchy garlic with chili oil. Serve immediately over Jasmine rice or your favorite low-carb option and enjoy!
Notes
- Slice the steak against the grain. This is the #1 trick for melt-in-your-mouth meat. Look for the direction the muscle fibers run, then slice across them. Pro tip! Pop the steak in the freezer for 10-15 minutes first to firm it up just enough to cut clean, thin slices with ease.
- Consider tossing the sliced steak in 1/2 tsp of baking soda. Let it sit for 20-30 minutes (no longer!), then rinse the beef thoroughly in cold water, drain, and pat it dry before preparing as directed in the recipe. This trick is handy for tenderizing cheaper, less tender cuts of steak, so they’re better suited for stir-frying. I skip this when using top sirloin.
- Don’t overcook your vegetables. No one likes mushy veggies in their stir-fry. The goal is to steam the broccolini and mixed vegetables just until tender so they maintain a slight snap in the stir-fry. Also make sure to drain them well after the ice bath so they don’t water down the sauce. You can pat them dry or use a salad spinner for this.
- Make sure your wok is sizzling hot. You want the oil shimmering, not smoking, before adding the beef to the pan. High heat quickly sears the steak’s surface while locking in the juices. A carbon steel wok with good even heat distribution is essential for great stir-fry results. A large heavy-bottomed cast-iron or stainless steel pan can work well as a substitute. Nonstick woks don’t get hot enough or distribute heat well and tend to steam instead of sear.
Nutrition
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dinner tonight. thank you for sharing and i am glad to see you arefeeling better. continue and smile…..
Thank you so much Anne!
30 minutes , I’m sold and what a delicious recipe thank you Amee you rock! xoxo
Thank you Beverly! You’re so kind! xo~
Thank you! This was so delicious! Lots of compliments from my family members who tend to be very picky!
I’m so glad that everyone enjoyed it!