Beef and Broccoli Stir Fry

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Who needs takeout when you can make this easy Beef and Broccoli Stir Fry at home? Thinly sliced beef and tender-crisp broccoli are cooked in a gingery soy-based sauce to create a light and flavorful weeknight dinner. Just add white rice or your favorite cooked grain to make a meal out of this beef and broccoli stir fry!

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This healthy beef and broccoli recipe is the kind of dinner you’ll find yourself making again and again. It’s quick to make, fresh and vibrant, with a sticky sauce that’s mostly savory, with just enough sweetness and heat to make things interesting.

If you have a weakness for lightened-up takeout remakes, you’re going to love this beef and broccoli recipe. It’s inspired by the beef and broccoli you can order at your favorite Chinese restaurant, but the sauce is lighter, relying on far less oil and sugar for flavor.

Recipe At a Glance

Cuisine Inspiration: Chinese
Primary Cooking Method: Stovetop
Dietary Info: Low Calorie, Gluten-Free (with tamari)
Key Flavor: Savory and umami
Skill Level: Easy

Summary

• Takeout Flavor at Home: While your kids might want you to order takeout every night, as parents, we know better! This beef and broccoli recipe is every bit as delicious as the restaurant version, but it’s budget-friendly and healthier.
• Ideal for a Weeknight: Like most stir fry recipes, this is one that comes together with minimal cooking time. Just 15 minutes on the stovetop, and dinner’s done!
• Tender-Crisp Broccoli: If your broccoli always ends up either soggy and over-cooked or practically raw when you make a stir fry, I share my trick for getting that perfect tender-crisp texture in this recipe below. Just like at your favorite Chinese restaurant!
• Kid-Friendly: The thinly cut beef and sticky sauce make this beef and broccoli recipe popular with kids and adults. Dial back the heat if you need to—you can serve red pepper flakes at the table so everyone can add as much as they like.

Ingredients You’ll Need to Make Beef and Broccoli Stir Fry

• Flank Steak: The most popular cut for stir fry and what most Chinese restaurants use. 
• Soy Sauce: Use tamari for gluten-free beef and broccoli or low-sodium soy sauce if you’re watching your salt intake.
• Oyster Sauce: Oyster sauce adds just a touch of sweetness to the sauce in this stir fry.
• Rice Wine Vinegar: Be sure to use unseasoned rice vinegar; the seasoned variety has added sugar.
• Sesame Oil: Toasted sesame oil will add another layer of flavor to the sauce.
• Cornstarch: To thicken the sauce so it sticks to the broccoli and beef.
• Avocado Oil: Avocado oil is an excellent choice for high-heat cooking, but you can substitute another oil with a high smoke point.
• Broccoli Florets: Save yourself some time and buy a bag of pre-cut florets or save yourself some money and cut them yourself!
• Salt and Black Pepper: For seasoning.
• Garlic and Ginger: Two essentials for stir-fried beef and broccoli.
• Red Pepper Flakes: Feel free to use more or less.
• Cooked Rice or Noodles: For serving.

Popular Substitutions & Additions

• Skip the Oyster Sauce: If you have a shellfish allergy, you may be able to find vegetarian oyster sauce at your local natural foods store or purchase it online. Hoisin sauce also works as a substitute.
• Add Red Peppers: Red bell peppers pair well with both broccoli and beef. Cut thin strips and cook them in the pan for about 2 minutes after adding the ginger and garlic, but before adding the broccoli.
• Season With Chili Crisp: Chili crisp is a delicious condiment that pairs crispy chili flakes with fried onion and garlic in oil. Instead of adding red pepper flakes, garnish each bowl of this healthy beef and broccoli stir fry with a sprinkle of chili crisp.
• Serve Over Quinoa: To pack in some extra protein, skip the rice and serve your beef and broccoli over quinoa. (Here’s How to Cook Quinoa if you haven’t tried it before!)

How to Make Beef and Broccoli Stir Fry

Blanching the broccoli adds an extra step to this beef and broccoli stir fry, but it’s so worth it. You can prepare the broccoli the day before; make extra and serve half with Tahini Sauce for dinner right away, then reserve the rest for this stir fry.

Make the sauce and par-cook the broccoli

1. Add the soy sauce, rice wine vinegar, oyster sauce, sesame oil, and cornstarch to a bowl.
2. Whisk to combine.
3. Add the broccoli to a pot of boiling water.
4. Drain the broccoli and rinse with cold water.

How to stir fry beef and broccoli

1. Cook the beef in a single layer in a wok with a bit of oil, salt, and pepper.
2. Flip and cook the other side until browned. Transfer the cooked beef to a plate.
3. Add the remaining oil to the pan with the garlic, ginger, and red pepper flakes and cook until fragrant.
4. Add the broccoli to the pan and cook until it’s tender-crisp.
5. Return the beef to the pan.
6. Pour in the sauce and cook until it thickens.

Tips for Making the Best Healthy Beef and Broccoli Recipe

1. Cut the broccoli into evenly-sized pieces. This will ensure that it’s all cooked through at the same time and to the same texture. My rule of thumb is that the pieces should fit easily on a fork.
2. Freeze the flank steak before slicing. Because flank steak is so thin and tender, it can be tricky to slice. If you place it in the freezer even for half an hour before slicing, it makes the beef firm so you can slice more easily. When slicing, it’s best to cut against the grain.
3. Heat the pan really well before adding the beef. Overcooking meat can lead to tough and chewy bites. To avoid that, make sure the pan you’re using is really hot before adding the beef. That way the flank steak will cook quickly without overcooking the meat on a lower temperature longer.
4. Do not crowd the beef in the pan. When you add too much beef at once to the pan, it might lead to the beef steaming. We want to sear the steak and not steam it. So make sure to use a large pan or wok. You can also work in batches if necessary to avoid overcrowding the pan.

What to Serve With Beef and Broccoli

• Basmati Rice
• White Rice
• Vegetable Spring Rolls
• Cauliflower Rice

How to Store & Reheat Beef and Broccoli Stir Fry

Store any leftover beef and broccoli stir fry in an airtight container. Reheat in the microwave for 1-minute intervals until hot or in a skillet on the stovetop over medium-low heat with a splash of water or beef broth.

How Long Will Beef and Broccoli Stir Fry Last in the Fridge?

Leftover beef and broccoli will last about 3 to 4 days in the fridge.

Can I Freeze Beef and Broccoli?

This is a dish best enjoyed right away, but if you do need to freeze leftovers, store them in an airtight container or freezer bag for 2 to 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions

For a weeknight dinner that’s almost as easy as takeout, but much healthier, you can’t do better than this beef and broccoli stir fry recipe! It has all the flavors you love from the original, in a lightened-up version without all the oil and sugar.

More Asian Cuisine Recipes:

• Instant Pot Beef & Broccoli
• Chicken Teriyaki Bowl
• Easy Chicken Lo Mein
• Asian Noodle Salad
• Chopped Asian Chicken Salad
• Vegetarian Pad Thai
• Shrimp Fried Rice
• Thai Peanut Chicken Stir Fry

If you try this feel good Beef and Broccoli Stir Fry recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This beef and broccoli recipe was originally published on March 4, 2019 and has recently been updated to a more traditional style recipe with broccoli florets instead of using broccoli rice. New photos and step by step collages have been added to help make this recipe easier.

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Review

Beef and Broccoli Stir Fry

Beef and broccoli stir fry is a popular Asian recipe served over white rice. It's easy to make and so much better than take out!

5 from 26 votes

Author Yumna Jawad

Servings 4 servings

Course Entree

Calories 269

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Video

Ingredients

  

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• ▢ 1 pound flank steak thinly sliced against the grain
• ▢ ¼ cup soy sauce
• ▢ 2 tablespoons oyster sauce
• ▢ 1 tablespoon rice wine vinegar
• ▢ 1 teaspoon sesame oil
• ▢ 1 teaspoon cornstarch
• ▢ 2 tablespoons avocado oil divided
• ▢ 3 cups broccoli florets
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 2 cloves garlic minced
• ▢ 1- inch piece of fresh ginger minced
• ▢ ¼ teaspoon red pepper flakes adjust to taste
• ▢ Cooked rice or noodles for serving

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Instructions

• In a small bowl, mix together the soy sauce, rice wine vinegar, oyster sauce, sesame oil, and cornstarch. Stir until the cornstarch is fully dissolved. Set the sauce aside.
• Bring a large pot of water to a boil. Add the broccoli florets and cook for about 2-3 minutes, or until they turn bright green and become slightly tender. Be careful not to overcook. Drain the broccoli and rinse with cold water to stop the cooking process.
• Heat 1 tablespoon of oil in a wok or a large skillet over high heat. Add the beef, season with salt and pepper, and spread them out in a single layer. Sear for 1-2 minutes per side, or until the beef is browned. Remove the beef from the pan and set it aside.
• In the same pan, add the remaining 1 tablespoon of avocado oil. Add the minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds or until fragrant.
• Add the blanched broccoli back into the pan and stir-fry for 2-3 minutes, or until the broccoli is tender-crisp.
• Return the seared beef to the pan with the vegetables. Pour the sauce over the beef and broccoli. Stir-fry for an additional 1-2 minutes, or until the sauce thickens and coats the ingredients evenly.
• Serve over steamed rice or noodles. Garnish with sesame seeds or sliced green onions, if desired.

Equipment

• 5 Piece Cookware Set
• Mixing Bowl Set
• Balloon Whisk

Notes

The nutrition label does not include rice and is only for the beef and broccoli.

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Substitutes: For best results, follow the recipe as is. However if you have any questions about substitutes, feel free to post in the comments.

Serving Size: One serving is ¼ of the ingredients.

Nutrition

Serving: 1bowl, Calories: 269kcal, Carbohydrates: 8g, Protein: 28g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 68mg, Sodium: 1286mg, Potassium: 652mg, Fiber: 2g, Sugar: 1g, Vitamin A: 464IU, Vitamin C: 61mg, Calcium: 66mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American, Asian

Course: Entree