This Beef and Broccoli Stir Fry is an easy beef dinner that tastes just like takeout. This healthy recipe comes together in under 30 minutes—often closer to 20—and clocks in at roughly 150 calories per serving. Serve it over rice or cauliflower rice to reduce carbs.
Beef and Broccoli Stir Fry
I’m happy to be back in the kitchen after a break with family. I prioritize being present with my kids during the day and work on the blog after they go to bed, so December always pushes my late nights. Still, hitting the kitchen again and experimenting with recipes—and getting out to the beach a few times—was refreshing.
I don’t have many Asian recipes on the blog yet, but that’s not intentional. We don’t have a lot of great Asian options nearby, and my kids are still warming up to new flavors. This tender beef and broccoli stir fry has been a hit with them. Broccoli is the one vegetable they rarely complain about, and stir-fries are a great way to add extra vegetables to your meals.
The sauce is slightly sweet and savory; add red pepper flakes if you like heat. One key to a great stir fry is tender beef—choose quality meat and slice it thinly across the grain to avoid chewiness.
This recipe is quick, family-friendly, and easy to customize. Try it with flank or sirloin if you prefer, and garnish with green onions and sesame seeds for extra flavor and texture.
OTHER BEEF RECIPES
- Beef Enchilada Dip
- Salisbury Steak
- Mississippi Pot Roast
- Easy Beef Burrito Skillet
- Cheater Korean Beef
- Tater Taco Casserole
- Salsa Verde Beef Tacos
- Black Bean and Beef Chili
- Caprese Steak Salad
Beef and Broccoli Stir Fry
Christy Denney
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Ingredients
Beef Coating:
- 3 tablespoons cornstarch, divided
- 2 tablespoons water, divided
- 1/2 teaspoon garlic powder
- 1 lb boneless round steak, cut into thin 3-inch strips, (flank or sirloin can be used)
Stir Fry:
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil, (optional)
- 1/2 cup water
- 4 cups fresh broccoli florets
- 1 small onion, cut into wedges or diced
- 1/3 cup low sodium soy sauce, (use tamari or coconut aminos for gluten-free)
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon ground ginger, (fresh ginger works too)
- red pepper flakes, (optional)
- hot cooked rice
Instructions
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For the beef coating: In a large bowl, whisk 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder until smooth.
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Add the beef and toss to coat evenly. Set aside.
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Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Stir-fry the beef until it reaches your desired doneness, then remove it from the pan.
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Add the remaining tablespoon of oil (and sesame oil if using). Add the broccoli and onion and stir-fry 4–5 minutes, or until the broccoli is tender-crisp.
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In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, ground ginger, remaining 1 tablespoon cornstarch, and remaining 1/2 cup water until smooth. Pour the sauce and the cooked beef into the pan. Add red pepper flakes if desired.
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Cook, stirring, for about 2 minutes until the sauce thickens and everything is heated through.
Serve over white or brown rice. Garnish with green onions and sesame seeds if you like. Leftovers keep well in an airtight container in the refrigerator.
Notes
Adjust sweetness and salt by varying brown sugar and soy sauce to suit your taste.
