We've all been there: staring at a container of leftover roast beef, wondering how to breathe new life into it. Well, fear not, for today we're whipping up a simple and flavorful stir-fry that'll leave you forgetting all about yesterday's dinner.
This recipe is a masterclass in using leftovers wisely, transforming shredded chuck roast into a delicious and satisfying Broccoli Beef Stir-Fry. Let's cook!
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Ingredients
- Neutral oil (avocado or grapeseed)
- Head broccoli, cut into florets
- Small red bell pepper, thinly sliced (optional)
- Leftover shredded chuck roast
- Tamari or coconut aminos
- Sambal oelek (adjust to your heat preference)
- Coconut sugar
- Ground ginger
- Garlic granules
- Arrowroot starch
- Water
- Sesame seeds
- Green onions, finely sliced for garnish
See recipe card for quantities.
Instructions
- Heat it up: Grab your wok or trusty skillet and heat the oil over medium-high heat.
- Veggie time: Toss in the broccoli and red pepper (if using) and stir-fry for 2-3 minutes, until they're slightly softened but still have a nice crunch.
- Beefy upgrade: Push the veggies to the side and introduce the leftover shredded chuck roast to the party. Cook for 1-2 minutes, breaking up any large pieces as you go.
- Sauce magic: In a small bowl, whisk together the tamari, sambal, coconut sugar, ginger, garlic granules, and arrowroot starch with the water. This is your flavorful secret weapon!
- Bring it all together: Pour the sauce over the beef and veggies, and stir-fry for another 1-2 minutes. Watch as the sauce thickens and coats everything in deliciousness.
- Finishing touches: Take it off the heat and garnish with a sprinkle of sesame seeds and some fresh green onions for a pop of color.
Serving Suggestions
Serve your Broccoli Beef Stir-Fry over rice or noodles for a complete meal. Get creative and top it with fried eggs, crushed peanuts, or even a drizzle of sriracha for an extra kick.
Tips and Tricks
- Don't have sambal oelek? Try sriracha or another chili sauce to your liking.
- Other leftover veggies lurking in your fridge? Feel free to add them to the party! Carrots, snap peas, or bell peppers of any color would be lovely additions.
- Short on time? Skip the red pepper and use frozen broccoli florets for a super quick and easy stir-fry.
Equipment
- 1 Wok or large skillet
- 1 whisk
- 1 spatula
- 1 small bowl
- 1 Serving spoon
Top tip
Toast the sesame seeds: Briefly toast the sesame seeds in a dry pan for a richer, nuttier flavor.
Broccoli Beef-ish - An Instant Pot Chuck Roast Series
Created from the Beef Chuck Roast Infused with Garlic - Instant Pot recipe, this quick stir fry meal comes together quickly to ease weeknight meal brain fog.
Equipment
- 1 Wok or large skillet
- 1 whisk
- 1 spatula
- 1 small bowl
- 1 Serving spoon
Ingredients
- 1 tablespoon neutral oil avocado or grapeseed
- 1 head broccoli cut into florets
- 1 small red bell pepper thinly sliced (optional)
- 1 cup leftover shredded chuck roast
- 1 tablespoon tamari or coconut aminos
- ¼ teaspoon sambal adjust to your heat preference
- 1 tablespoon coconut sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic granules
- 1 tablespoon arrowroot starch
- ½ cup water
- 1 teaspoon sesame seeds
- 2 green onions finely sliced for garnish
Instructions
- Heat the oil in a wok or large skillet over medium-high heat. Add the broccoli and red pepper (if using) and stir-fry for 2-3 minutes, until slightly softened.
- Push the vegetables to one side of the pan and add the leftover shredded chuck roast to the empty space. Cook for 1-2 minutes, breaking up any large pieces.
- In a small bowl, whisk together the tamari, sambal, coconut sugar, ginger, garlic granules, and arrowroot starch with the water.
- Pour the sauce over the beef and vegetables. Stir-fry for 1-2 minutes, until the sauce thickens and coats everything evenly.
- Remove from heat and garnish with sesame seeds and green onions.
- Serve over rice or noodles, if desired.
Tried this recipe?Let us know how it was!
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