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Savory Kosher Beef Stir-Fry with Broccoli

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Meat (Fleishig)

Beef and broccoli stir-fry: thinly sliced beef seared over high heat with broccoli and garlic in a savory-sweet glaze of soy sauce, honey and sesame oil, thickened with a little cornstarch.

Quick, Hot Cooking

Slice the beef thinly against the grain and sear it in batches in a very hot pan so it browns instead of steaming. Set it aside, stir-fry the broccoli until bright green and crisp-tender, then add the garlic, sauce and beef and toss until glossy. Red pepper flakes add heat.

Kosher Notes

This is a meat (fleishig) recipe. Sirloin comes from the hindquarter and is rarely sold kosher outside Israel, so use thinly sliced rib eye, skirt or minute steak. Use soy sauce with a reliable hechsher, and check broccoli for insects.

Leftovers

Leftovers keep 3 days.

Serving and Variations

Serve the stir-fry over steamed white or brown rice, or toss it with cooked noodles. Add sliced red bell pepper, snow peas or mushrooms along with the broccoli for more color, and finish with sliced scallions and toasted sesame seeds. To make it spicy, add a teaspoon of chili garlic sauce to the glaze. Prep tip: freeze the beef for 20 minutes before slicing; it firms up and is much easier to cut into thin, even strips.

Savory Kosher Beef Stir-Fry with Broccoli
This savory kosher beef stir-fry with broccoli features a perfect blend of flavors, making it a delightful addition to any dinner table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless rib eye or skirt steak thinly sliced
  • 2 tablespoons vegetable oil divided
  • 3 cups broccoli florets
  • 3 cloves garlic minced
  • 1/4 cup kosher soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 1/2 teaspoon ground black pepper

What I use for this recipe

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Method
 

  1. In a large wok or skillet, heat 1 tablespoon of vegetable oil over high heat.
  2. Add the beef slices and stir-fry until browned, about 3-4 minutes. Remove from the wok and set aside.
  3. In the same wok, add the remaining tablespoon of oil.
  4. Add the broccoli florets and stir-fry for about 2 minutes until they are bright green and tender-crisp.
  5. Add the minced garlic and stir-fry for another 30 seconds until fragrant.
  6. Return the beef to the wok, then pour in the soy sauce, honey, and sesame oil.
  7. Stir in the cornstarch mixture and black pepper, tossing everything together until the sauce thickens, about 1-2 minutes.
  8. Serve hot, garnished with additional sesame seeds if desired.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 320
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 600mg 26%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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