This Beef and Broccolini Stir Fry features a light Asian twist, vibrant fresh flavours and makes a delicious low‑carb one‑pot meal.
This recipe is taken from my latest eBook.
Here’s a link if you’d like to take a look: 25 One Pot Meals eBook.
Beef and broccoli are two of my favourite savoury flavours, and they combine beautifully in this quick stir fry. Toasted sesame oil, soy sauce and red chilli add a gentle Asian note that lifts the dish without overpowering the fresh vegetables and tender beef.
In this recipe I use broccolini (also sold as Tenderstem broccoli), but regular broccoli works just as well—see the recipe notes below for simple substitutions and preparation tips to ensure perfectly cooked vegetables.
What is Broccolini or Tenderstem Broccoli?
Broccolini, sometimes labelled Tenderstem broccoli, is a hybrid vegetable created by crossing broccoli with Chinese kale. It’s not genetically modified—just a cultivated cross that produces long, tender stalks and small florets. The stalks are more delicate than regular broccoli and cook quickly, making broccolini ideal for stir fries, steaming, roasting or even eating raw.
Before cooking, trim any dry ends from the stalks and give them a thorough rinse under cold water. You can leave the stems whole for an elegant presentation or chop them into bite‑sized pieces if you prefer.
How Do I Cook Broccolini or Tenderstem Broccoli?
Broccolini cooks quickly and turns bright glossy green when done. You can steam, boil (briefly to avoid a soft texture), roast, barbecue or stir‑fry it. My favourite method is a quick sauté in a hot pan or wok—this keeps the stalks crisp‑tender and retains colour and flavour. If you’re using regular broccoli, cut the head in half, separate bite‑sized florets and slice the stalk into thin strips so everything cooks evenly.
What Cut of Beef Should I Use in a Stir Fry?
I use sirloin in this recipe because it produces very tender slices, but rump or other steaks are also fine if you slice them thinly and cut against the grain. Cutting against the muscle fibers shortens them, so the cooked beef feels tender instead of chewy. Aim for thin slices—about 2–3mm—so the meat cooks in just a minute or two on each side.
How to Best Cook Steak in a Stir Fry
Choose a steak about an inch thick and slice it while still cold with a sharp knife for the cleanest cuts. Let the slices come up to room temperature while you prepare the other ingredients. Heat your wok or frying pan until very hot, add a little oil, then lay the beef slices in a single layer. Each piece will sear quickly; flip when it releases from the pan and you’ll have lovely caramelisation and a juicy interior. Remove the beef and keep warm while you finish the vegetables.
How do I Make a Quick, Asian Style Stir Fry Sauce?
This sauce is simple and effective—just three ingredients. Mix a level teaspoon of cornflour (cornstarch) with soy sauce and toasted sesame oil, stirring until smooth. Add this mixture at the end of cooking to coat the meat and vegetables and to create a glossy, slightly thickened sauce. It adds depth and brings the whole dish together.
If you’d like to see the process in action, there’s a video demonstration where I prepare this dish in my VW campervan.
Watch this recipe video on YouTube!
Beef and Broccolini Stir Fry
If you enjoy quick, satisfying one‑pot meals, this recipe is a great addition to the rotation. It’s low in carbs, quick to prepare and full of texture and flavour. The method is flexible—serve it on its own for a light dinner or with steamed rice if you prefer.
Feel free to tag me if you try the recipe—I’m @hedgecomber on social platforms.
Main Course
Asian
beef and broccolini, low carb, one pot
-
2
tsp
toasted sesame oil -
200
g
sirloin steak
trimmed of fat and/or gristle -
150
g
Broccolini
Tenderstem broccoli, or broccoli -
100
g
pak choi -
1
tbsp
soy sauce -
1
tbsp
toasted sesame oil -
1
level tsp
cornflour
or cornstarch -
1/2
red chilli
thinly sliced
-
Preheat a wok, large frying pan or sauté pan over high heat.
-
Slice the steak into thin strips, cutting against the grain.
-
Add 2 tsp sesame oil to the hot pan, then carefully lay the steak slices in a single layer. Cook for 1 minute, turn and cook for another minute. Remove and keep warm.
-
Add the broccolini and stir‑fry quickly until bright green and glossy, adding a touch more oil if the pan gets dry. Add the pak choi and cook until wilted.
-
Mix the cornflour, soy sauce and 1 tbsp toasted sesame oil in a small bowl until smooth. Pour into the pan and toss with the vegetables to thicken and coat evenly.
-
Return the steak and the sliced chilli to the pan, toss once more and serve immediately.
If using regular broccoli:
- Cut the head of broccoli in half.
- Snip or cut small florets so they are bite‑sized.
- Slice the stalk into thin strips to match the florets so everything cooks evenly.
As a guide, half a regular‑size head of broccoli provides roughly the right amount for the two servings in this recipe.
Calories from Fat 144