Asian Style Beef & Broccoli

4.25 from 4 votes

Dip your toes into Asian cooking!

asian style beef and broccoli

Asian food is not just about takeout. The Asian culinary sphere is full of opportunities for you to learn about new ingredients and cooking methods.  While some Asian dishes are quite tricky, many can easily be prepared at home. For this recipe, you can use a wok, which is traditionally used for sautéed dishes, but a regular saucepan can function the same way as the Asian woks do. So grab the main ingredients and start making a genuine Asian meal in your own kitchen with healthy ingredients that you handpicked. Remember that Asian meals almost always go nicely with rice or noodles and with this dish, a bowl of steamed rice is the perfect partner.

4.25 from 4 votes

Asian Style Beef & Broccoli

This tasty beef and broccoli is a great way to fill you up without all the added calories and carbs.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 people
Serving Size 0.25 of recipe
Course Dinner
Cuisine Asian


  • 1 garlic clove crushed
  • 1 onion medium, coarsely chopped
  • 1 ginger root 2 inch piece, crushed
  • 1 tablespoon olive oil
  • 10 ounces beef sliced into strips, sirloin or flank will work great
  • 10 ounces broccoli florets
  • 1 bell pepper seeded and sliced
  • 1/4 cup soy sauce lite (low-sodium), optional tamari or coconut aminos
  • 1/2 teaspoon honey
  • 3 tablespoons lemon juice fresh
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water divided
  • 1 tablespoon cornstarch or arrowroot


  • Over medium heat, in a wok or saucepan with olive oil, sauté the garlic, ginger and onion for 3 minutes. Add the beef and cook for 5 minutes. Add the broccoli and bell pepper.
  • In a small bowl, mix the soy sauce, honey, lemon, and ground pepper. Adjust to taste.
  • In another small bowl, mix the starch and half of the water. Set aside.
  • Pour the soy sauce mixture in the wok then add the remaining half of the water. Cook for 10 - 15 minutes or until the vegetables are cooked through but still crispy. Pour the cornstarch mixture and cook until the sauce is thick. Serve with steamed brown rice or quinoa.

Nutrition Information

Serving: 0.25of recipe | Calories: 218kcal | Carbohydrates: 17g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 320mg | Fiber: 3g | Sugar: 5g |
SmartPoints (Freestyle): 6
Keywords Diabetic-Friendly, Kid-Friendly, Low-Carb, Paleo

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Here are more ideas to prepare for an Asian dinner:

Asian Coconut Rice with Steamed Vegetables

Asian Chicken Sandwich

Healthy Soy-Lime Chicken Skewers

Soba Salad with Honey-Ginger Dressing

Pad Thai Kale Salad

Spicy Grilled Tofu with Szechuan Vegetables

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena


  1. Delicious! I made this for dinner tonight. Both my 10 year old son and husband devoured their meals. This website is quickly becoming a favorite!

  2. I just made a vegan version of the beef and broccoli – wonderful.

    I used the Field Roast brand, always good. I usually do it with onion gravy over mashed potatoes but wanted sticky rice in the Instant Pot.

    Field Roast brand makes other excellent products.

    1. Linda, Similar to crushed garlic. I place a chunk of ginger root on a chopping board and crush it with a food tenderizer. Feel free to use diced ginger too. 🙂

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