Thinly sliced beef and crisp-tender broccoli are coated in a glossy garlic-ginger coconut-amino sauce with bright lime and a hint of toasted sesame for aroma.
A Weeknight Stir-Fry That’s All Sauce and Sizzle
Quick to pull together and all about contrast — glossy, garlicky beef against charred, crisp-tender broccoli with a bright lime finish.
This is the kind of dinner that solves hunger and boredom at once: thin ribbons of beef that sear quickly, big green florets that stay snappy, and a punchy garlic-ginger sauce that glazes everything without weighing it down. It’s fast enough for a weeknight but flavorful enough to feel like an occasion — warm, savory, and just a little tangy from fresh lime.
The secret to tender meat here is simple and practical: slice the flank steak thinly across the grain, then toss it with a little coconut aminos, arrowroot, and pepper. The arrowroot gives the beef a light coating that browns beautifully and helps the sauce cling. Cook the strips in a screaming-hot wok or heavy skillet in thin batches (60–90 seconds a side) so they get a quick caramelized edge while staying slightly pink inside.
Broccoli gets the high-heat treatment too so it keeps a satisfying crunch. Whisk together the sauce — more coconut aminos, beef broth, lime juice, grated ginger, minced garlic, a pinch of red pepper flakes, and an arrowroot slurry — then add it to the pan so it thickens fast and becomes glossy. Finish with a few drops of toasted sesame oil and a scatter of sliced green onions for aroma and brightness.
If you want to streamline dinner, you can slice the steak and mix the beef toss and sauce ahead of time; just sear and finish when you’re ready. Serve over cauliflower rice for a paleo plate or plain steamed rice if you prefer. The final bite should be a little sticky, gingery, and bright — a satisfying balance of sizzle, tang, and savory depth.
Ingredients
How to Make Garlic Ginger Beef Broccoli Stir-Fry
- Slice the flank steak thinly across the grain into 1/8–1/4-inch strips; toss the sliced beef with 1 tablespoon coconut aminos, 1 tablespoon arrowroot starch, and 1/8 teaspoon black pepper; let sit while you prep the vegetables and aromatics (about 10 minutes).
- Trim and cut broccoli into bite-sized florets and slice the green onions on a bias; mince the garlic and grate the ginger so they’re ready to add quickly.
- Whisk the sauce in a small bowl: combine the remaining 2 tablespoons coconut aminos, beef broth, lime juice, grated ginger, minced garlic, red pepper flakes, and the remaining 1 tablespoon arrowroot mixed into 2 tablespoons cold water to form a slurry.
- Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon avocado oil and spread; working in one or two thin batches, sear the beef strips 60–90 seconds per side until just browned but still slightly pink inside, then transfer the beef to a plate (do not overcrowd the pan).
- Add the remaining 1 tablespoon avocado oil to the hot wok, add the broccoli and 2 tablespoons of the beef broth (or water) and toss, cover or press a lid on briefly for 2 minutes to steam until broccoli is bright green and tender-crisp.
- Return the beef and any accumulated juices to the pan with the broccoli, pour in the prepared sauce, and stir constantly for 1–2 minutes over high heat until the sauce thickens to a glossy coating and the beef is cooked through.
- Remove from heat and stir in the toasted sesame oil and lime juice to brighten the flavors; taste and season with up to the listed 1/2 teaspoon salt and remaining black pepper if needed.
- Transfer to a serving platter and garnish with sliced green onions and sesame seeds; serve immediately so the broccoli stays crisp-tender.
Recipe Card
Garlic Ginger Beef Broccoli Stir-Fry
Thinly sliced beef and crisp-tender broccoli are coated in a glossy garlic-ginger coconut-amino sauce with bright lime and a hint of toasted sesame for aroma.
- Prep
- 15 min
- Cook
- 10 min
- Servings
- 4
Ingredients
Instructions
- Slice the flank steak thinly across the grain into 1/8–1/4-inch strips; toss the sliced beef with 1 tablespoon coconut aminos, 1 tablespoon arrowroot starch, and 1/8 teaspoon black pepper; let sit while you prep the vegetables and aromatics (about 10 minutes).
- Trim and cut broccoli into bite-sized florets and slice the green onions on a bias; mince the garlic and grate the ginger so they’re ready to add quickly.
- Whisk the sauce in a small bowl: combine the remaining 2 tablespoons coconut aminos, beef broth, lime juice, grated ginger, minced garlic, red pepper flakes, and the remaining 1 tablespoon arrowroot mixed into 2 tablespoons cold water to form a slurry.
- Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon avocado oil and spread; working in one or two thin batches, sear the beef strips 60–90 seconds per side until just browned but still slightly pink inside, then transfer the beef to a plate (do not overcrowd the pan).
- Add the remaining 1 tablespoon avocado oil to the hot wok, add the broccoli and 2 tablespoons of the beef broth (or water) and toss, cover or press a lid on briefly for 2 minutes to steam until broccoli is bright green and tender-crisp.
- Return the beef and any accumulated juices to the pan with the broccoli, pour in the prepared sauce, and stir constantly for 1–2 minutes over high heat until the sauce thickens to a glossy coating and the beef is cooked through.
- Remove from heat and stir in the toasted sesame oil and lime juice to brighten the flavors; taste and season with up to the listed 1/2 teaspoon salt and remaining black pepper if needed.
- Transfer to a serving platter and garnish with sliced green onions and sesame seeds; serve immediately so the broccoli stays crisp-tender.
Nutrition
- Carbohydrates
- 15
- Saturated Fat
- 7
- Sodium
- 500
- Fiber
- 4
- Unsaturated Fat
- 16
- Protein
- 36
- Fat
- 24
- Cholesterol
- 100
- Trans Fat
- 0
- Calories
- 380
- Sugar
- 4.5