Mains,  Recipes

Beef and Broccoli Stir Fry with Red Cabbage

Beef and broccoli is a classic stir-fry. Growing up it was always my favorite. I love the way the broccoli soaks up all of the stir fry sauce and is cooked until just tender leaving the perfect amount of crunch.

The simplicity of this stir fry is the best.  Just beef, broccoli, water, gluten free soy sauce, and cornstarch are all it takes for delicious meal. Although,  in this recipe, I like to add red cabbage for some extra veggie. I know it’s not traditional, but one night I had some extra red cabbage so I decided to toss it in. It was so good and we loved the extra veg so much that I make it that way every time now!
With stir fry, you can put just about anything you want in it. Keep it traditional and just add the broccoli or get creative and use up what you have in the fridge. To get a good stir fry, it is more about technique than anything. If you have a wok that is ideal, but if not, just a large stainless steel pan will work too.

Traditional woks are cooked over an open flame so they are able to get up to insanely high temperatures. The food is added to a hot wok and consistently stirred to keep from burning (STIR fry…get it?) while cooking it incredibly fast. Unfortunately, with the average household stove, you wont be able to get to temps that high. Especially if you are using a regular stainless steel pan. But don’t worry! You can still make a great stir fry!

Here are a few tips before you move onto the recipe:

  1. Make sure the pan is hot before you add anything and don’t be afraid to use high heat!
  2. Canola or peanut oil is best because of the higher flash point.
  3. PREP, PREP, PREP! Having all your veg, meat and sauce prepped and ready to go in bowls is essential. Once your wok or pan is hot you want to be able to move quickly.
  4. Cook your meat in batches. For a nice sear on the meat be careful not to overcrowd the pan. If you do, it will get watery (eww).
  5. Stir your stir fry–but not too much. Because you pan will not get as hot as a traditional wok, it is less important to stir consistently. You will need to let your meat and veg rest for a few seconds here and there to get a nice sear. But, since you are working over high heat you will need to stir more often than you are probably use to. So don’t leave your pan unattended for too long.
  6. Use a wooden or metal spatula or spoon. Stay away from plastic when working with high heat.

Beef and Broccoli Stir Fry with Red Cabbage


  • 3 tbs peanut oil or canola oil
  • 1/2 head of red cabbage
  • 1 large head of broccoli
  • 3 stalks green onion

For the meat:

  • 1.5 1-2 lbs of lean flank steak
  • 2 tbs gluten free soy sauce I use Tamari
  • 1 tbs corn starch
  • 1/4 tsp white pepper optional

For the sauce:

  • 1/2 cup gluten free soy sauce
  • 3/4 cup water
  • 1/4 cup + 2 tbs cornstarch
  • 1/8 tsp white pepper optional


  • Start by prepping all of your ingredients— Chop your broccoli into bite sized pieces. If you have broccoli with stems you can use a vegetable peeler to peel off the rough bark and slice the stem to use in the stir fry as well. Place chopped broccoli into a large bowl and set aside
  • Roughly chop the cabbage. No need to thinly slice here, big bite sized chunks are good. Add chopped cabbage to large bowl with the broccoli and set aside
  • Thinly dice green onion and place in a small bowl. Set aside.
  • Now, with a very sharp knife, it is time to cut the flank steak. You will want to thinly slice the steak at a 45 degree angle, against the grain. This will allow the steak to cook quickly and be nice and tender. Place the sliced flank steak into a medium sized bowl and set aside.
  • Add 2 tbs of soy sauce, 1 tbs cornstarch and 1/4 tsp of white pepper to the bowl with the flank steam and use your hands to toss until it is incorporated with the meat.
  • In a small bowl combine all of the sauce ingredients and stir well until the cornstarch is dissolved, set aside.
  • Add 3 tbs of oil to your wok stainless steel pan. Heat over high heat. Once the pan is hot, add all the broccoli and cabbage. Cook until just tender. Once the vegetables are done, remove from the wok or pan and place them back into the bowl you used for prep.
  • Next you will want to cook your meat, if your pan look a bit dry you can add a touch more oil if needed. Let the pan heat back up so it is nice and hot. This is especially important if you added more oil. Then, add half of the meat to the hot pan. Use your wooden spoon or spatula so spread the meat out in the pan so it can get a nice sear. Stir occasionally until the meat is cook. Remove from pan and set aside in a clean bowl. Add the remaining meat to the pan to cook through.
  • Once the second batch of meat is cook add the first batch back to the pan along with the cooked vegetable. Toss for a minute to get everything heated back up. Grab you sauce and give it a quick stir (the cornstarch will have settled) then pour it into the pan, then add about half of the diced green onion.
  • Toss the ingredients in the sauce until everything is coated and cook for another minute or two, the sauce will thicken slightly as it cooks.
  • Remove from heat and serve immediately with brown, white or even cauliflower rice and enjoy!

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