Crisp-tender broccoli and lean sirloin is quickly stir-fried with a flavorful ginger, garlic and soy sauce mixture to create this easy weeknight dinner.
If there is one dinner our family tends to gravitate towards on a weekly basis it is most definitely an Asian stir fry of some sort. It’s a great way to place vegetables on the center stage of the dinner plate while still incorporating lean protein such as sirloin, chicken breasts or ground turkey.
Throughout the year, I will change up the vegetables based on what is fresh and in season that week. In the spring, I love using asparagus in place of broccoli as I did with this simple Pork and Asparagus Stir Fry. In the summer, green beans are overflowing from farm stands which inspired my Szechuan Green Beans and Ground Turkey, a popular dish and reader favorite. Come winter, napa cabbage is my veggie of choice in a simple Sesame Chicken and Napa Cabbage Stir Fry.
By eating seasonally, your body naturally gets a wide variety of nutrients throughout the year. Not only is eating seasonally more cost effective but it’s a great way to keep from getting bored with the same dinners week after week. As always, my recipes are more of a method than a strict rule book. I encourage you to use whatever meat and whatever veggies you have on hand. If you want to kick the spice up a notch, add more chili paste. To make the dish on the sweeter side, add another teaspoon of sugar. Make it your own and have fun.
Your fork is waiting.
- 16 oz lean sirloin steak thinly sliced in 2 in. pieces
- 2 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 2 tablespoons grated ginger root
- 2 cloves garlic grated
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 tablespoon sambal oelek chili paste optional
- 1 cup chicken broth low sodium
- 6 cups broccoli florets
- 1/4 cup oyster sauce
- brown rice to serve optional
- black roasted sesame seeds optional garnish
Place sirloin steak in a glass bowl or resealable plastic bag.
In a small bowl. whisk together soy sauce, rice vinegar, ginger, garlic, sugar, cornstarch and sambal oelek. Pour over sirloin steak and marinade for 20 minutes or up to overnight in the refrigerator.
Pre-heat wok or large non-stick skillet over high heat. Spray with cooking spray and place steak in pan - careful not to overcrowd.
After the beef starts to brown on one side, toss to the other side to brown. Should take about 2-3 minutes per side.
When beef is nicely browned, remove from pan and reserve for later.
Add chicken broth to the hot pan and use a wooden spoon to scrape up the browned bits at the bottom. Bring to a simmer then add broccoli. Cover and let broccoli steam for 3-4 minutes until bright green and crisp-tender.
Place the beef and any accumulated juices back in the pan along with the broccoli and stir in the oyster sauce. Toss until well combined and cook until warmed through, about 2-3 minutes.
Serve with brown rice and black roasted sesame seeds if you wish.
While cooking the beef, don't be afraid to walk away for a minute so that it can caramelize and brown. Home stoves are rarely as hot as restaurant cooktops which is why I don't suggest continually stir-frying/moving the beef around like you see with restaurant woks.