Ginger Garlic Beef and Broccoli Stir Fry

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Sometimes the most delicious foods are not the prettiest. That is the case with this Ginger Beef and Broccoli Stir Fry. I absolutely love the way it tastes, but it isn’t the prettiest meal.

This Ginger Garlic Beef and Broccoli Stir Fry brings together tender slices of steak, broccoli, red bell pepper, mushrooms, scallions, and rice in a sweet, spicy, and salty ginger garlic sauce.

This is a meal that you can customize to include your favorite vegetables, and you have the option to make it as spicy as you desire. The stir fry’s biggest selling point is that it can be prepared in just 30 minutes.

Most of the effort in preparing this meal is in chopping up all the ingredients. I recommend starting off by getting the rice going – I just used a box of Rice-A-Roni. Next I chopped the bell pepper, and broccoli and I thinly sliced the steak.

Once everything is prepped it is time to start cooking. First you want to sauté the mushrooms in a touch of toasted sesame oil. Then you add the garlic, bell pepper, and broccoli and let it cook for a few minutes until it is nearly done.

You put the veggies aside, and quickly sear both sides of the beef. Then you add the garlic, ginger, soy sauce, rice wine vinegar, sugar, honey, and sriracha to create the sauce. Once the sauce thickens you add the vegetables and the rice and let everything cook for a few more minutes.

The total preparation time is just about 30 minutes. The rice takes the longest to cook, so it is key to get that going first.

I added my favorite veggies to the stir fry. You may want to try adding carrots, snow peas, baby corn, onions, bok choy, or water chestnuts. You could also opt to use quinoa instead of rice.

Ginger Garlic Beef and Broccoli Stir Fry

Yield: serves 3-4

Active Time: 30 minutes

Total Time: 30 minutes

This Ginger Garlic Beef and Broccoli Stir Fry brings together tender slices of steak, broccoli, red bell pepper, mushrooms, scallions, and rice in a sweet, spicy, and salty ginger garlic sauce.

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Ingredients

• 2 cups of Cooked Rice
• 2 tablespoons Toasted Sesame Oil
• 2 cups of Sliced Mushrooms
• 2 cups of Chopped Broccoli
• ½ cup Red Bell Pepper
• 1 pound of Steak
• 3 tablespoons Corn Starch
• 3 cloves of Garlic, minced
• 1 tablespoon of minced Fresh Ginger
• 1/4 cup Soy Sauce
• 1 tablespoon Rice Wine Vinegar
• 3 tablespoons Sugar
• 1 tablespoon Honey
• a dash of Sriracha
• 1 tablespoon Thinly Sliced Scallions

Instructions

Get the rice going - you can use whichever rice you like. Cooking the rice will take the longest amount of time, so get that going first. You are going to need 2 cups of cooked rice.

Next year 1 tablespoon of toasted sesame oil in a skillet to wok and heat over medium heat. Add the mushrooms and sauté for 3 minutes before adding 1 clove of minced garlic, the bell pepper, and the broccoli. Sauté for another 3 minutes, and then set aside.

Thinly slice the steak and place it in a bowl. Add the corn starch and stir to evenly coat the beef.

Using the same wok or skillet heat the remaining sesame oil over medium high heat. Add the beef and sear each side for 1 minute. Then add the remaining garlic, and the ginger, soy sauce, rice wine vinegar, sugar, honey, and a dash of sriracha. Stir together and let the sauce thicken for 1 minute.

Add the sautéed vegetables and the rice to the skillet, and stir to mix everything together. Let cook for 2 minutes, then serve topped with scallions.

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