One of my favorite weeknight dinners to cook is an Asian stir-fry, I have been making this cashew chicken stir-fry for a few years now and it is always a hit. I’ve been wanting to experiment with a beef version for a while now and settled on creating a recipe using beef sirloin. A ton of recipes I read used skirt or flank steak (so you could definitely sub that), but I thought top sirloin, pounded thin, would be the optimal selection and man did this recipe turn out DELICIOUS.
I also strayed from the typical beef and broccoli and added thin sliced carrots and celery to this dish, the more vegetables the better, right?
The BEST Beef and Broccoli (and carrots and celery) Stir -Fry
- Yield: 4 servings
Ingredients
For the Marinade
- 1 tablespoon coconut aminos or low-sodium soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- ½ tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce
- 1/3 cup coconut aminos or low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons red chili paste
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 3 cloves of garlic, minced
For the Stir-Fry
- 1 pound of sirloin steak, ponded to about ¼ inch thick and cut into thin strips
- 2 tablespoons canola oil
- 2 cups carrots, cut into matchstick size pieces
- 2 cups celery, cut into matchstick size pieces
- 1 large head of broccoli, leaves and stem removed and cut into small pieces
- 1 bunch green onions, thinly sliced
- Toasted white sesame seeds for garnish
Instructions
- In a small bowl combine all the ingredients for the marinade
- Place the strips of steak into a plastic ziplock bag and pour marinade over. Shake to combine. Best if steak can sit in the marinade in the fridge for a few hours prior to cooking
- Combine all the ingredients for the sauce and set aside
- Heat 2 tablespoons of canola oil in a large wok or high-sided skillet
- Add the steak and cook for about 4 minutes, stirring constantly
- Remove steak and set aside
- Add the broccoli and cook for about 3 minutes, then add the carrots and celery and continue cooking for about 5 minutes or until the vegetables are tender. You may need to add a little more oil to the skillet while cooking the vegetables
- Add the steak back to the skillet and stir to combine with the vegetables
- Reduce heat to low and add the sauce, stir well to combine and continue cooking on low for about 2 minutes
- Add the sliced green onion and sesame seeds
