Beef, Broccoli & Carrot Stir-Fry

Beef, Broccoli & Carrot Stir-Fry 🥩🥦🥕

Serves

2–3

Ingredients

Stir-fry

• 1 lb beef sirloin, flank, or ribeye, sliced into bite-size strips

• 2 cups broccoli florets

• 1½ cups carrots (baby carrots or sliced carrots)

• 2 tbsp neutral oil (vegetable, avocado)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated (optional)

• Salt & black pepper, to taste

Sauce

• ¼ cup soy sauce (or tamari)

• 2 tbsp oyster sauce

• 1 tbsp hoisin sauce (optional, adds sweetness)

• 1 tbsp rice vinegar

• 1–2 tsp brown sugar or honey

• 1 tsp sesame oil

• 2 tbsp water

• 1 tsp cornstarch

To finish

• Sesame seeds

• Chopped parsley or scallions

Instructions

1. Make the sauce
   Whisk all sauce ingredients together in a small bowl. Set aside.

2. Prep the beef
   Pat beef dry and season lightly with salt and pepper. This helps it sear instead of steam.

3. Sear the beef
   Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
   Add beef in a single layer and sear 2–3 minutes per side until browned.
   Remove beef from the pan and set aside.

4. Cook the veggies
   Add remaining oil to the pan.
   Toss in carrots and cook 2–3 minutes until slightly tender.
   Add broccoli and cook another 2 minutes until bright green and crisp-tender.

5. Aromatics
   Add garlic and ginger. Stir for 30 seconds until fragrant.

6. Bring it together
   Return beef to the pan. Pour in sauce and toss everything together.
   Cook 1–2 minutes until sauce thickens and coats everything beautifully.

7. Finish & serve
   Sprinkle with sesame seeds and herbs. Serve hot.

Serving Ideas

• Over steamed jasmine rice or brown rice

• With noodles (lo mein or rice noodles)

• Low-carb: serve as-is or over cauliflower rice