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Beef and Broccolini Stir Fry

Learn how to make this homemade beef and broccolini stir fry. This stir fry is easy to prepare, delicious and brimming with flavour. Lean cuts of seasoned beef paired with broccolini, bell peppers and vegetable noodles.
Course Main Entree
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Calories 499kcal
Author Charla

Equipment

  • tongs
  • knife
  • spiraliser
  • Spatula
  • Mixing Bowl
  • sauce bowl
  • chopping board
  • large frying pan or wok

Ingredients

For the beef

  • 1-1½ lb lean beef strips (680g)
  • 2 tablespoon beef seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon parsley
  • 1 teaspoon pink salt
  • 1 teaspoon chilli flakes

For the sauce

  • 1 tablespoon browning sauce
  • ¼ cup coconut aminos (60ml)
  • 1½ tablespoon tomato puree
  • 1 teaspoon chinese 5 spice
  • 3 tablespoon water

To make the stir fry

  • 3 tablespoon coconut oil
  • 1 small onion sliced
  • 4 garlic cloves minced
  • 1 teaspoon fresh ginger minced
  • 1 yellow bell pepper sliced
  • 1 red bell pepper sliced
  • 3-4 cups broccolini
  • 2 zucchini (courgette) peeled and spiralised
  • black pepper and pink salt to taste

Instructions

  • Place the beef in a medium sized bowl.
  • Season with the beef seasoning, parsley, black pepper, pink salt and chilli flakes.
  • Use your hands to thoroughly coat the beef and then set aside.
  • In a small bowl prepare the sauce my combining the browning, coconut aminos, tomato puree Chinese 5 spice and water, mix togther then set aside.
  • Melt coconut oil in a large skillet or wok on medium-heat.
  • Add the beef, spread it out in the pan (try not to overcrow, do this in batches if necessary).
  • Allow the first side of the beef to sear without stirring (you can shake and rotate the pan from side to side),
  • Once the first side has browned, start to flip the beef over with tongs and sear to your preference (I like my meat well done, so this took several minutes along with cooking the juices off)
  • After the given time, switch off the stove, remove the beef from the pan and set aside.
  • In the same pan (use a kitchen towel to wipe out the beef residue), melt 2 tablespoon of coconut oil on medium heat.
  • Saute onion, garlic and ginger until soft and translucent.
  • Add the bell peppers and broccolini and cook for a few minutes.
  • Drizzle the vegetable with the sauce and continue to cook for a few more minutes
  • Fold in the beef with the vegetables and the sauce.
  • Finally fold in the zucchini/courgette noodles and cook for another 2- 3minutes.
  • Do a taste test and add more black pepper and pink salt, if needed.

Video

Notes

  • Broccolini is known as baby broccoli or tenderstem broccoli in the UK.
  • This is the recipe link that you need for my Beef Seasoning
  • You will need coconut oil for this recipe because it has a high smoke point.
  • If possible I reccomend using a wok because it has sloping sides, if you don't have one just use a large skillet instead.
  • Feel free to add additional vegetables if you want to.
  • You can prep the sauce and cut the vegetables ahead of time to save even more time.
  • It is best to eat this recipe immediately in order for the beef to remain tender.
  • I don't recommend freezing or refrigerating this dish.
  • To keep the meat tender, don't overcook the beef, as soon as it is cooked immediately remove it from the pan.
  • I highly recommend using beef strips (flank) as this cut of meat is ideal for stir frying.
  • Coconut aminos is an alternative to soy(a) it also has less sodium.
  • Keep an eye on the salt levels through this recipe, do a taste test where possible.

Nutrition

Calories: 499kcal | Carbohydrates: 34g | Protein: 47g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 1099mg | Potassium: 1174mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4635IU | Vitamin C: 277mg | Calcium: 323mg | Iron: 9mg