Pioneer Woman Beef and Broccoli Stir Fry

Pioneer Woman beef and broccoli stir fry is a quick weeknight dinner made with thin sirloin, bright broccoli florets and sesame soy sauce over spaghetti, ready in 45 minutes. Save this easy beef stir fry dinner for busy weeknights, family dinner or meal prep, because it's a one-skillet meal.

Cook the beef in two batches so each slice browns instead of steaming, which takes only about a minute per batch. Crowd the skillet and the meat turns gray and tough, and the sauce never clings.

Tossing the spaghetti with sesame oil right after draining keeps the noodles loose and nutty under the stir fry. Peeling and slicing the broccoli stalks too means nothing gets wasted, and they cook up crisp and sweet alongside the florets.

Pioneer Woman Beef and Broccoli Stir Fry

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

560

kcal

Seared sirloin and bright green broccoli get coated in a glossy soy and sesame sauce that thickens right in the skillet. Spooned over tender spaghetti, every bite comes out savory, a little sweet and just crisp enough.

Ingredients

• Kosher salt, to taste
  

• 12 oz. spaghetti or angel hair pasta
  

• 3 tbsp. toasted sesame oil
  

• 1/3 c. low-sodium soy sauce
  

• 2 tbsp. sugar
  

• 2 tbsp. rice vinegar
  

• 4 garlic cloves, minced
  

• 1 1/4 lb. sirloin steak (about 3/4 inch thick), thinly sliced against the grain
  

• 1 tsp. cornstarch
  

• 4 tbsp. vegetable oil
  

• 1 head broccoli, cut into small florets (peel and thinly slice the stalks, too)
  

• 1 8-ounce can sliced water chestnuts
  

• 1 red Fresno chile pepper, halved and thinly sliced
  

• 3 scallions, thinly sliced
  

Directions

• Cook the pasta: Bring a large pot of salted water to a boil, then cook 12 oz. spaghetti as the label directs. Drain it, transfer to a bowl and toss with 1 tablespoon sesame oil.
• Make the sauce: Mix 1/3 cup soy sauce, 2 tablespoons sugar, 2 tablespoons rice vinegar, 4 minced garlic cloves, the remaining 2 tablespoons sesame oil and 1/4 cup water in a small bowl. Toss 3 tablespoons of it with the sliced sirloin, then whisk 1 teaspoon cornstarch into the rest.
• Brown the broccoli: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, then add the broccoli and let it brown on the bottom for 1 1/2 minutes. Toss and keep cooking for 3 to 5 minutes until bright green, season lightly with salt and move it to a baking sheet.
• Sear the beef: Add 1 tablespoon vegetable oil to the skillet and heat until shimmering, then add half the meat. Let it brown for 30 seconds, turn it and cook another 30 seconds, then move it to the baking sheet and repeat with the last tablespoon of oil and the remaining beef.
• Thicken the sauce: Reduce the heat to medium, then add the water chestnuts and half the sliced chile and toss for 30 seconds just to heat them. Stir the soy and cornstarch mixture, pour it in and bring it to a simmer.
• Toss and serve: Add the broccoli and beef with any juices back to the skillet and toss for about 1 minute until coated and hot. Serve over the pasta, then top with the sliced scallions and the remaining chile.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Nordic Ware half sheet pan, OXO 5-quart stainless steel colander, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef for this stir fry?

Flank steak works well because it slices thin and cooks fast, just like sirloin. Whatever you pick, slice it against the grain so every piece stays tender.

Can I serve this over rice instead of spaghetti?

Yes, white rice or egg noodles both soak up the sauce nicely. Cook them however the package says and spoon the stir fry right on top.

How do I store and reheat leftovers?

Keep the stir fry and pasta in airtight containers in the fridge, and eat them within a few days. Reheat in a skillet over medium heat with a splash of water, since the sauce thickens as it sits.

Can I prep the beef and sauce ahead of time?

You can slice the beef, mix the sauce and cut the broccoli earlier in the day and keep them covered in the fridge. Then the actual cooking takes just a few minutes at the stove.

What's the most common mistake with a beef stir fry?

Overcrowding the skillet is the big one, because the beef steams and turns gray instead of browning. Cooking it in two batches over high heat keeps the slices tender with a nice sear.