Make this easy beef and broccoli stir fry in less than 15 minutes! Way better than restaurant take-out and easier on the wallet. The addition of frozen, shelled edamame adds fiber, protein and heart-healthy fats!
This past Sunday, I needed an easy, simple dish that I could whip up in under 15 minutes. The sauce is whisked together in under a minute. The steak cooks quickly when it’s cut into thin strips. Broccoli and edamame sautee nicely with the sauce and by taking advantage of 90-second microwave brown rice, this meal was ready in under 15 minutes!
It’s a cheap meal to put together– flank steak is anywhere from $6-8 a pound and then all you need is a couple small heads of broccoli and some frozen edamame (I got mine at Trader Joe’s– they just opened a new location by us and I could have spend all day in there!). The sauce ingredients are all pantry staples, except for the fresh ginger.
Did you know you don’t have to buy the giant piece of ginger? You can tear off a little knob and just buy that. It costs me maybe 15 cents for a little knob of fresh ginger.
Nick really loved this dish. He said to “add it to my list of favorite meals”! Let me tell you, when he says that, you know it’s good. We both love Asian take-out, but we don’t love how it makes us feel afterward. This sauce is simple and uses lower sodium products and fresh ingredients– no preservatives or MSG.
I loved adding the edamame– it’s so nutritious AND tasty! One half-cup serving of edamame has 4 grams of fiber, 8 grams of protein, and 4 grams of heart-healthy fats. When sauteed and covered in sauce, it creates a juicy “pop” for this dish which contrasts nicely with the tender beef strips and broccoli.
Here’s the recipe for Beef and Broccoli Stir Fry with Edamame:
Beef, Broccoli & Edamame Stir Fry
For the sauce:
- 1/2 cup low sodium soy sauce
- 2 Tbsp corn starch
- 3 cloves garlic, minced
- 2 Tbsp rice vinegar
- 2 Tbsp honey
- 1 tsp fresh ginger, minced
- 2 Tbsp toasted sesame oil
- 1 pinch red pepper flakes
- 1/2 Tbsp sriracha
- 1/3 cup low sodium beef broth
For the dish:
- 1 Tbsp olive oil
- 1 lb flank steak, cut into thin strips against the grain
- 2 small heads of broccoli, cut into florets
- 1 cup frozen, shelled edamame
- brown rice for serving (about 1 cup cooked per person)
- sesame seeds for garnish
In a small bowl, combine all the sauce ingredients and whisk well. Set aside.
In a large skillet or wok, heat the olive oil over medium heat. Add the steak and cook for 2-3 minutes, let the sides just get brown. Add the sauce and stir well, cook for 1 minute.
Add the broccoli and edamame and cook for an additional 3-4 minutes until steak is cooked through and broccoli is tender.
Serve over brown rice and sprinkle with sesame seeds.
Get access to my free e-book, 15 Easy Veggie Sides!
You're going to love it!
Look in your inbox for a confirmation email along with a link to download the book.