Beef and Broccoli Stir-Fry
Fast, saucy, and better than takeout, this Beef and Broccoli Stir-Fry delivers bold flavor in every bite. Tender Heritage Shaved Ribeye cooks up in minutes, soaking in a rich, savory-sweet sauce with garlic, ginger, and a hint of sesame. Crisp-tender broccoli and a touch of heat (if you want it) bring the balance, all piled over fluffy rice and finished with fresh green onions and sesame seeds. It’s weeknight easy with serious wok-style payoff.
Ingredients
- 2 12oz. packages of Heritage Shaved Ribeye Steak
- 2 tablespoons dark brown sugar, packed
- 1/2 cup low-sodium beef broth, warmed
- 1/3 cup low-sodium soy sauce
- 2 cloves garlic, grated
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
- 1 small head broccoli, cut into florets
- 1 jalapeno pepper, seeded and thinly sliced, optional
- Kosher salt and freshly ground black pepper, to taste
- 4 cups cooked long-grain white rice, for serving
- Chopped fresh green onion, for garnish
- Toasted sesame seeds, for garnish
Prep time: 15 minutes
Cook time: 11 minutes
Ready in: 26 minutes
Serves: 4
Directions
- Combine sugar and broth in a small bowl until dissolved. Add soy sauce, garlic, cornstarch sesame oil and ginger, and whisk until smooth. Set aside.
- Heat oil in a large skillet over medium heat. Add broccoli and pepper and cook, stirring occasionally, until tender, about 5-7 minutes. Remove from skillet and set aside.
- Add shaved steak to skillet in a single layer and season with salt and pepper. Cook until completely browned, about 2 minutes per side.
- Add sauce to skillet and bring to a simmer. Reduce heat to low and simmer until thickened, about 2 minutes. Return the broccoli and pepper to the skillet and toss to coat with sauce.
- Divide rice among serving bowls. Top evenly with beef and broccoli mixture. Garnish with green onions and sesame seeds, and serve.
