Today’s Healthy Beef and Broccoli is a dead ringer for the beef and broccoli stir fry at your favorite Asian takeout joint, but it’s better for you.

A bowl of healthy beef and broccoli stir fry

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When a craving strikes for authentic Chinese beef and broccoli, I typically turn to one of my delicious healthy beef recipes with broccoli (a.k.a. Crockpot Beef and Broccoli and Instant Pot Beef and Broccoli).

Today’s recipe for skinny beef and broccoli is for those days when I’m craving beef and broccoli and need it to be extra veggie-packed.

After seeing this recipe in my friend Lindsay’s beautiful new cookbook, Nourishing Superfood Bowls, I knew I needed to make it.

  • Like my Cauliflower Fried Rice, this recipe uses vegetables as “rice” instead of traditional rice, making the dish low carb and light.
  • Serving this healthy beef stir fry with broccoli rice created the exact healthy beef and broccoli effect that I was after, without my needing to sauté the broccoli separately.

It perfectly satisfied my beef and broccoli cravings too!

A food processor of riced vegetables

5 Star Review

“This. Was. AMAZING. Love your recipes and this is certainly not a disappointment!”

— J’enay —

How to Make Healthy Beef and Broccoli

From the healthy beef and broccoli sauce to the tender beef, this recipe doesn’t disappoint.

It’s full of rich, savory flavors, keeps me full for hours, and comes together in just 30 minutes!

The Ingredients

  • Beef. This recipe uses sirloin, which is a lean and tender cut of beef. It’s also packed with protein, vitamins, and minerals.

Substitution Tip

If you are looking for a ground beef and broccoli recipe, I think you could experiment with sautéing the ground beef separately, then use the marinade from this recipe to make a sauce and stir it with the cooked ground beef.

  • Cornstarch. Helps absorb excess moisture and creates a crispy coating on the outside of the beef.
  • Mongolian Sauce. A delightfully sweet, salty, and zippy mixture of soy sauce, chicken broth, coconut sugar, oil, garlic, and ginger.
  • Broccoli. Like cauliflower rice, broccoli florets transform into a delicious, low-carb, fiber-packed swap for rice. It plays double duty by providing the broccoli flavor that we know and love in this dish, and it also helps soak up the scrumptious sauce.

Substitution Tip

For those who want traditional rice, serve this dish along with Instant Pot Brown Rice or Homemade Fried Rice.

  • Red Pepper Flakes. Adds just a hint of spice. If you like your beef and broccoli with a kick, you can add more to taste.

The Directions

  1. Simmer the Mongolian sauce on the stove.
  2. Marinate the beef for at least 10 minutes, then saute in a skillet. Add the beef to the Mongolian sauce.
  3. Make the broccoli rice in a food pressor. Microwave with broth, salt, and pepper for 45 seconds to 1 minute to steam it lightly.
  4. Add the rice, beef, and sauce to bowls, topping each one with green onions and red pepper flakes. Finish with sesame seeds and cilantro. DIG IN!
Healthy beef stir fry in a bowl with broccoli rice

Storage Tips

  • To Store. Refrigerate leftovers in an airtight container for up to 3 days. 
  • To Reheat. Gently rewarm beef and broccoli in a skillet on the stovetop over medium-low heat or in the microwave. 
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. If possible, freeze the broccoli rice and beef separately. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Up to 1 day in advance, slice the beef. Refrigerate it until you’re ready to finish the recipe.

Low calorie beef and broccoli recipe in a bowl

What to Serve with Healthy Beef and Broccoli

Pair this dish with any of your favorite vegetables. I think snap peas, snow peas, green beans, carrots, mushrooms, or bell peppers would be tasty.

Recommended Tools to Make this Recipe

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Healthy Beef and Broccoli! Easy, low carb recipe made with broccoli rice, and the most incredibly tender beef and delicious Mongolian sauce. Tastes like an authentic Chinese beef and broccoli recipe, but is made with clean eating ingredients. Perfect for busy families and meal prep dinners!

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Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

What Can I Use instead of Coconut Sugar?

You can use light brown sugar or raw turbinado sugar instead of the coconut sugar. Honey would also work, but the beef will be stickier.

Can I Make this Recipe with Tofu?

I’ve only tested this recipe with beef, so I can’t recommend any protein swaps. However, if you’d like a takeout-inspired vegetarian recipe, I suggest checking out my Broccoli Tofu Stir Fry instead.

Is Beef and Broccoli Healthy?

Chinese-American beef and broccoli is not healthy in when it is made with large amounts of oil, sugar, and salt. However, this is a healthy beef and broccoli stir fry. By using a lean cut of meat, less sugar, and broccoli instead of rice, this is a low calorie beef and broccoli recipe compared to most. If you’re wondering how many calories are in homemade beef and broccoli, it’s only 336 calories per serving!

Healthy Beef and Broccoli

4.78 from 9 votes
Healthy beef and broccoli is an easy, low carb, healthy beef stir fry recipe made with tender beef and a delicious, sticky Mongolian sauce.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 3 – 4 servings



  • 1/4 to 1/3 cup low-sodium soy sauce or tamari use coconut aminos to make soy free (60 to 80 ml)
  • 1/3 cup chicken broth or water (80 ml)
  • 1/4 cup coconut sugar (50 g)*
  • 1 tablespoon avocado oil or sesame oil (15 ml)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated fresh ginger


  • 1 pound beef sirloin (454 g) sliced thin, 1/4- to 1/3-inch (6- to 8-mm) thick
  • 1 teaspoon avocado or sesame oil plus 2 tablespoons (30 ml) for frying
  • 1 teaspoon cornstarch arrowroot starch, or potato starch, plus 1/4 cup (45 g) more**
  • 1 head broccoli
  • 1 tablespoon chicken broth or water (15 ml)
  • Sea salt and pepper to taste
  • 2 green onions sliced
  • 1 teaspoon red pepper flakes
  • Sesame seeds for garnish
  • Fresh cilantro for garnish


  • To make the Mongolian sauce, whisk together the tamari, broth, and coconut sugar in a small bowl. Set aside.
  • In a small saucepan, add 1 tablespoon oil, garlic, and grated ginger. Stir fry until fragrant, about 2 to 3 minutes. Add the tamari mixture to the saucepan, bring to a boil, then reduce heat and simmer on low until thickened, about 10 minutes.
  • For the bowls, toss the beef in 1 teaspoon of oil and then 1 teaspoon of cornstarch. Place in a bowl or Ziploc bag with the Mongolian sauce and marinate in the fridge for 10 minutes or up to 1 hour.
  • Once marinated, remove the beef from the marinade to a clean bowl and lightly coat the beef strips in an extra 1/4 cup (45 g) cornstarch.
  • Heat a large skillet with 2 tablespoons (30 ml) of oil, then place the beef strips in the pan. Stand back to avoid the splatters, and use a splatter screen if you have one. Fry in the oil for about 1 minute on each side, browning each steak strip. Set the beef strips on a paper-towel-lined plate and drain the oil from the pan.
  • Place the beef strips back in the pan with the Mongolian sauce. Reduce the heat, and then cook the meat for 1 minute, stirring to coat. Remove from the heat and set aside.
  • Cut the broccoli head into 3 or 4 parts. Working in batches, process in a blender or food processor until a riced texture is achieved. Place in a large microwave-safe bowl. Add 1 tablespoon broth, and salt and pepper to taste. Lightly steam in the microwave for 45 seconds to 1 minute.
  • Divide the broccoli rice among each of the bowls. Add the beef to each bowl and drizzle the sauce on top. Top with the green onions and red pepper flakes. Garnish with the sesame seeds and cilantro.


  • For an extra-spicy bowl, add 1 sliced red Thai pepper to your sauce or to the beef when frying.
  • *The sauce also works great with coconut palm sugar or raw turbinado sugar. Honey will work in place of coconut sugar, but the beef will be stickier.
  • **TO MAKE PALEO: Use cornstarch.
  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
  • TO REHEAT: Gently rewarm beef and broccoli in a skillet on the stovetop over medium-low heat or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 3)Calories: 336kcalCarbohydrates: 21gProtein: 37gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 84mgPotassium: 918mgFiber: 3gSugar: 11gVitamin A: 845IUVitamin C: 83mgCalcium: 90mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Oh how did I not know that you lived in Ben’s old house. so fun! And I’m glad you all enjoyed this. It LOOKS AMAZING!! THank you thank you!5 stars

  2. Since I live alone and only cook for one I would like to know which recipes can be made and then frozen? For instance can the broccoli rice be frozen and used in other recipes?

    1. Hi Marian! I have freezing directions at the bottom of many of my recipes. Soups, casseroles, and stir fries all usually freeze well. For this, you can freeze the rice before it is cooked. It will become a little soggy when reheated, so I’d suggest lightly sauting it to warm it through. I hope you enjoy the recipe!

  3. I made this tonight and served it over brown rice. Very delicious!
    My husband said,  “This dinner is so good, I just want to hug it”5 stars

  4. Made this tonight, yowza yummy! Doubled the sauce, did not rice broccoli (left as florets) and served with rice. Really fast, which is so nice. I used meat that was in the freezer so I pounded it thinner just in case it was tough. Scared the kitties, but that’s what they get for being on my counter!

  5. I made this last night. The beef was absolutely DELICIOUS. Definitely going to be a repeat for me!
    The broccoli rice, although it looked pretty, was really bland and dry, but that was probably my fault. Next time I’ll probably just make it with regular rice or regular broccoli, or both! Haha.4 stars

    1. I’m so happy you loved the beef!! And I think the regular rice/broccoli rice sounds like a great combo. I hope you love the recipe even more next time around.

  6. This. Was. AMAZING. I served this with brown rice for my husband and steamed broccoli florets for me – my husband has been begging to have this again so we’re having it this evening. Toward the end of the cook time for the beef, I . hit the pan with a splash of red wine vinegar which really kicked the flavour element up a knotch here. Love your recipes and this is certainly not a disappointment!5 stars

    1. Ciara, I didn’t measure the exact amount, but you can estimate it to about 1/4 of the recipe. Divide the total amount in half twice, and you’ll have it!

  7. Hi Erin, I love your recipes. I was looking to make a beef and broccoli dinner so I thought I’d search your site before resorting to google or Pinterest! I just have a question. In step 6, the Mongolian sauce mentioned, is it the same sauce that the beef marinated in? So it goes from.the Ziploc/container back into the pan? I’m very excited to try this!

    1. Sarah, so nice to e-meet you!!! Yes, it is the same sauce as the marinade (you are getting twice the bang with it!). I hope you love the recipe!

  8. Do you reserve some of the sauce for cooking?  I’m assuming you arent reusing the marinating sauce.  Is that correct?  Looks wonderful!

    1. I actually reused the marinading sauce and just made sure to raise the temperature to a boil when adding everything back together, by the way. I think it helped the sauce thicken more too, since I didn’t do a great job waiting for it to thicken the first go round. :)

  9. I had a bit of a tough time with the frying and oil splatter, because I’m not used to it, but after eating this tonight, I guess I’ll have to learn how to deal! It was really tasty! Dinner was just me and my boyfriend, and I used a bigger cut of beef than the recipe called for. Didn’t matter, there was nothing left. I think next time I’ll probably experiment a little more with the broccoli rice, like adding garlic or sautéing instead of microwaving like I’ve seen with cauliflower rice, but the beef was absolutely phenomenal.5 stars

    1. Jessi, I am so happy to hear that you enjoyed this! And yes, practice definitely makes perfect. I hope you love it next time even more next time!

  10. Are you supposed to marinade the beef while the mongolian sauce is still hot? Wouldn’t that start the cooking process?

  11. Made this last night. Flavor of the beef was wonderful. My picky 6 year old even ate this!  Here are a few thoughts about the recipe:

    Next time I’m going to double or triple  the sauce and use less cornstarch because it became too thick and globby and there was no extra sauce to coat the broccoli.

    I had to put the sauce in the freezer for 15 minutes to cool down before marinading which added time I wish I had known about before doing the recipe. 

    If you mean that we should hold some marinade to add to the mixture later you should mention that in the recipe instructions. Doubling or Tripling the sauce is even more necessary if we are supposed to not reuse the juice that the meat had been sitting in.  I just used the marinade from the bowl and boiled it on a low simmer for a bit and it came out fine. 

    I laugh whenever I see 1 teaspoon garlic or one clove garlic in a recipe. One is never enough. I used four large and healthy cloves of garlic.  Also I agree with other posters, riced broccoli is a huge letdown and doesn’t add much flavor. Next time I’ll make additional sauce, use broccoli florets and put it over rice. Will definitely be making this again. 4 stars

  12. Does the 11 fat grams include the 4 saturated fat grams or is there a total of 15 fat grams?Also, does the 21 grams of carbs include the 15 grams of sugar or is there a total of 36 grams of carbs? Would love to try this recipe but need answers to the above. This matters to people with heart conditions and diabetes.

    1. Hi Carly! The saturated fat and sugar amounts are separate from the other two. I hope this helps!

  13. I was planning to make this . . . then I saw your instant pot beef and broccoli . . . which one to make??? I don’t need fast, I need delicious! Which sauce is better in your opinion?
    I used half my beef to make your teriyaki beef earlier this week, so I’m wondering if I cut the recipe in half due to not having as much beef on hand would it alter the instant pot cooking time or process at all (sometimes the thing turns to “burn” if I reduce recipes)
    Thanks for any answers you can give and thanks for posting recipes!

    1. Hi Erin! Just to be clear, are you wondering if the cook time would change on this recipe or a different one if using half the beef? And I equally like both sauces. Thanks!

  14. Delish! I didn’t know beef and broccoli could be “light”, but this hit the mark! Thank you Erin.5 stars

  15. Absolutely delicious. The flavours Are better than a takeaway. I added some mushrooms but kept everything else to the recipe…Will be sharing this on my food blog page. Thank you Delicious5 stars