Gingered beef and broccoli

PersonalPoints™ per serving
Total Time
16 min
6 min
10 min
Think beyond the usual rice accompaniment and consider serving this savory stir-fry with soba noodles. Ginger, dark sesame oil, and garlic add a rich and delicious Asian flavor to this beef and broccoli stir-fry. We opted to cook this dish in a wok because it heats so quickly and its concave shape makes it perfect for cooking stir-fry. Because a wok radiates such intense heat, it transforms the sides of the wok into a dynamic cooking surface. A well heated wok ensures that the ingredients won't stick to the side of the pan so make sure the drop of water evaporates before cooking so you'll know the wok is hot enough.


Dark sesame oil

2 tsp

Uncooked lean trimmed sirloin beef

10 oz, trimmed and cut into strips

Ginger root

1 Tbsp, fresh, peeled and minced

Garlic clove(s)

2 medium clove(s), minced

Frozen chopped broccoli

10 oz, florets, thawed

Uncooked scallion(s)

4 medium, cut into 1-inch lengths

Low sodium soy sauce

1 Tbsp

Garlic chili paste

½ tsp, (optional)


  1. Heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the steak and stir-fry until lightly browned, about 2 minutes. Transfer to a plate.
  2. Add the ginger and garlic to the skillet and stir-fry until fragrant, about 30 seconds. Add the broccoli and scallions and stir-fry until just softened, about 2 minutes longer.
  3. Return the steak to the skillet along with the soy sauce and chili paste, if using. Stir-fry until the beef is just cooked through, about 2 minutes longer. Yields 1 1/2 cups per serving.