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.
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.
- 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!
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!
- Beef. This recipe uses sirloin, which is a lean and tender cut of beef. It’s also packed with protein, vitamins, and minerals.
- 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.
- 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.
- Simmer the Mongolian sauce on the stove.
- Marinate the beef for at least 10 minutes, then saute in a skillet. Add the beef to the Mongolian sauce.
- Make the broccoli rice in a food pressor. Microwave with broth, salt, and pepper for 45 seconds to 1 minute to steam it lightly.
- 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!
- 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.
Recommended Tools to Make this Recipe
- Nonstick Skillet. Makes cleanup a breeze.
- Splatter Screen. While this isn’t necessary for the recipe, it was helpful when I was cooking the beef.
- Food Processor. Easily turns the broccoli into “rice.”
Frequently Asked Questions
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.
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.
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
- 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.
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