Beef and Broccoli Stir Fry

Name: Easy Beef and Broccoli Stir Fry
Total time: 30 min
Ingredients: 1 lb sirloin steak (Note 1); 12 oz broccoli florets (about 4 cups); 2 tablespoons olive oil; 1 carrot (julienned); Sesame seeds for garnish (optional); Green onions (sliced green part, for garnish, optional); 2 garlic cloves (grated); 2 inch ginger (grated); 1 teaspoon toasted sesame oil; 2 tablespoons rice vinegar; 1/3 cup soy sauce; ½ cup water; 2 tablespoons brown sugar; 1 tablespoon cornstarch

When it comes to a quick weeknight meal, our family requests this beef and broccoli stir-fry time and time again. With just half an hour, we skip the takeout and make it right at home with less than 10 ingredients. It’s healthier than our favorite restaurant stir fry and also more affordable.

We love stir fries because they contain a balance of protein, vegetables, and carbohydrates all in one dish. Plus, we love to customize them with any veggies or other proteins we already have in the fridge. They’re a great recipe that we use to clean out the kitchen at the end of the week. Our pork stir fry and salmon stir fry are two similar versions also using our famous Chinese stir fry sauce that we meal prep and keep in the fridge every week.

Why you’ll love this recipe

Take-out inspired stir fry that tastes better at home. We mean it when we say, this beef and broccoli is inspired by our favorite Asian fast casual restaurant. When testing the recipe, we found it tasted even better than our favorite carryout (plus we had leftovers too!).
30 minute meal. Yes, you read that right. There is no crazy prep or cook times, making this easy for anyone to make. And guess what? You can even make this stir fry in 15 minutes if you meal prep the veggies in advance or buy pre-cut vegetables.
A main course that uses one pan. If you hate doing the dishes, this dinner recipe is for you. You only have to clean a single skillet!

Tip for Busy Cooks: We have a secret pro tip to easily cut the raw steak against the grain into thin strips prior to cooking. Loosely wrap the steak in parchment paper or plastic wrap and place in the freezer for 30 minutes. It won’t freeze by any means, but it will be so much easier to cut!

Beef and broccoli stir fry on a white plate with carrots, broccoli, and white rice.

Key Ingredient Notes

Steak – Many different cuts of steak work for this beef stir fry. Our recommendations are sirloin steak, flank steak or top round steak.
Broccoli – Fresh or frozen broccoli both work well for this recipe.
Chineses stir fry sauce – This homemade sauce is incredible and versatile! I made a double batch as part of my weekly meal prep.
Carrot – Adds another fresh veggie flavor to the stir fry. You can buy the pre-shredded carrots or shred them yourself.
Sesame seeds – These are optional for garnish, but we think they’re totally worth it. They add crunch and a nutty flavor.
Green onions – We also love to garnish with thinly sliced green onions for a nice fresh and light onion flavor to finish. They are optional if you prefer not to use them.

How to make beef and broccoli stir fry

Cut the beef into thin slices against the grain. Cut the broccoli into small pieces. Mix the marinade, if you’re making a fresh batch.
Heat a large skillet over medium high heat. Add 1 tablespoon of oil.
Add the beef slices once the oil is shimmering and cook for about 3 minutes, stirring occasionally. Transfer into a clean plate.

Cooking Tip: Don’t crowd the pan too much, or you’ll end up steaming the meat instead of browning. Work in batches, if necessary.

Side by side images of thinly sliced beef. The image on the left is cooking beef in a skillet and the image on the right is cooked beef in a pile on a white plate.

Heat the remaining tablespoon of oil in the skillet.
Add the broccoli florets and carrots and cook for about 4 minutes, or until nice and tender.
Pour in stir-fry sauce and add beef slices. Bring it to a simmer and cook for another minute or 2 minutes, or until sauce if thickened.
Serve the stir-fry with white or brown rice, or switch things up with your favorite noodles.

Four step by step photos of cooking the beef and broccoli stir fry. The first image is adding shredded carrots to the skillet; the second image is adding sauce to the skillet; the third is adding the cooked beef back to the skillet, and the fourth is the finished beef and broccoli.

Expert tips

To make the steak tender and quick to cook, be sure to cut the beef into super thin slices against the grain.
For a beef and broccoli stir fry that takes just 15 minutes, buy precut broccoli florets and carrots. Or prep the veggies in advance and store them in the fridge for easy weeknight cooking.
Begin cooking the rice before you make the stir fry. This way everything is ready at the same time.
Add other veggies that you already have on hand. We also love adding thinly sliced bell peppers, chopped snap peas and water chestnuts.
If your sauce is too liquidy and not glaze-like in texture, make sure you bring it to a simmer and let it cook for a couple of minutes to allow the cornstarch to thicken the sauce to the correct consistency.
We love to serve beef and broccoli stir-fry over brown rice or sesame noodles.

Storing and Make-Ahead Tips

Refrigerate leftover stir fry in an airtight container in the fridge for for up to 3 days. We don’t recommend freezing the stir fry as it will change the texture of both the beef and the broccoli.
To reheat, simply place it in a microwave for 2 minutes until warmed through. Alternatively, you can also reheat it in a skillet on the stovetop for a couple minutes until hot.
A stir-fry is always a great dish to have meal prepped in the fridge for simple assembly after a long day. We like to make a batch of this Chinese stir fry sauce up to a week in advance and keep in the fridge. Plus, prepping the veggies by chopping them a couple days before keeps the cooking simple.

FAQ

What cut of beef is best for beef and broccoli stir fry?

Sirloin steak is my go-to cut for making stir fries. But any boneless steak, such as flank steak and top round steak, would work fine.

Do you boil broccoli before stir frying?

No, you don’t need to. Boiling it tends to make it soft and then it can go mushy.

Can you use flour instead of cornstarch in beef and broccoli?

Yes, you can, but the sauce will look cloudy and taste starchy.

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