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This teriyaki beef (steak) and broccoli stir fry is a quick and easy weeknight meal that’s loaded with flavor. Flank steak is cooked in a homemade teriyaki sauce, paired with tender broccoli, onion, and sweet red bell pepper. It’s delicious served with rice or noodles. Plus, it only takes about 30 minutes to make from start to finish!
I love making a stir fry, especially when I have leftover veggies in the fridge that I don’t want to go bad! This teriyaki steam stir fry is a go-to for me and is so versatile. Feel free to mix in your favorite veggies, or swap out the steak for chicken or tofu. This dish can easily be made vegetarian or gluten-free by using tamari instead of soy sauce and omitting the beef altogether.
why you’ll love this recipe for teriyaki beef strips
- Adaptable. This teriyaki steak stir fry is a great way to use up any vegetables you have on hand. You don’t have to stick to just broccoli and bell pepper! Feel free to add in some sliced carrots, mushrooms, or even a handful of frozen peas. Teriyaki beef can also be customized to your taste preferences – add more garlic or ginger for extra flavor, or throw in some crushed red pepper flakes for a spicy kick.
- Quick and easy. This teriyaki beef stir fry is ready in just 30 minutes, making it the perfect weeknight meal. Plus, the homemade teriyaki sauce only requires a few simple ingredients that you probably already have on hand – soy sauce, rice vinegar, brown sugar, garlic, ginger, and cornstarch.
- Deliciously flavorful. The homemade teriyaki sauce really elevates this dish, giving it a delicious sweet, and savory taste. Store-bought teriyaki sauce often has added sugar and preservatives, but this homemade version tastes so much better and is healthier for you.
- Makes amazing leftovers. Teriyaki steak is great for meal prep and makes delicious leftovers. You can store individual portions for lunches or just plan on having a leftover night for dinner.
Ingredients to make teriyaki steak stir fry
Since we are making our own teriyaki sauce, there are two parts to the ingredients – the sauce and the stir fry itself. You very well can opt to use store-bought if you prefer, but I highly recommend making your own.
For the Teriyaki Sauce
- Soy sauce: I prefer to use reduced-sodium soy sauce to help control the saltiness in the dish.
- Rice vinegar: Adds a subtle tanginess to the teriyaki sauce.
- Brown sugar: For that sweet, caramelized flavor in the sauce. You can substitute with honey or agave if desired.
- Garlic and ginger: Fresh is best, minced or grated for added depth of flavor in the sauce. If you only have powdered on hand, you can use it in a pinch.
- Cornstarch: Helps to thicken the teriyaki sauce.
For the Stir-Fry
- Steak: Flank or skirt steak is best for this dish, thinly sliced against the grain prior to cooking.
- Broccoli: Fresh broccoli florets work best, but frozen will also work in a pinch.
- Red bell pepper: Adds some sweetness and color to the dish. Feel free to substitute with any other bell pepper or add in some sliced carrots or mushrooms.
- Onion: Adds some savory flavor and texture to the dish. Any type of onion will work – white, yellow, or red.
- Salt & pepper: While the teriyaki sauce is full of flavor, we still don’t want to leave out our trusty salt and pepper to season the meat before cooking.
How to make teriyaki beef stir fry
For this teriyaki steak recipe, you’re going to want to start with the homemade teriyaki sauce, followed by a light sautee on your broccoli, onions, and bell pepper, with the final step revolving around cooking the steak.
Make Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, ginger, and garlic.
- Whisk the cornstarch mixture into the tamari mixture, then set aside.
Make the stir fry
- Add avocado oil to a wok or large skillet and preheat. When the oil is shimmering, add onion and red pepper. Season with salt and pepper. Cook, stirring often until the onion is lightly browned.
- Add the broccoli and water, then cover the pan tightly and steam until the broccoli is crisp-tender. Remove vegetables from the skillet and set aside.
- Add remaining oil and preheat again. Once shimmering, add the steak and season with salt and pepper. Cook, stirring constantly until the steak is just cooked through.
- Add sauce and reserved vegetables back to the pan and bring to a boil. Reduce heat to a simmer until the sauce thickens slightly.
Tips for making teriyaki beef and broccoli stir fry
- Freeze your steak before slicing. If you place the steak in the freezer for about 30 minutes before slicing, you’ll have an easier time getting thin, even slices.
- Make sure everything is ready before starting. This is referred to as “mise en place” – a term that means having all your ingredients prepped and ready to go before you start any of the cooking. That’s because this recipe comes together quickly once you get started on the stovetop.
- Marinate your steak. For a bolder teriyaki flavor and a more tender steak, marinate your slices in the homemade teriyaki sauce (you’ll want to make two batches, one for the marinade and one for cooking) for at least 30 minutes (or even overnight) before cooking.
- Don’t overcook your veggies or steak. The vegetables should have a little bite to them; you don’t want them soggy. The beef cooks really fast and can become tough if cooked for too long. Keep a close eye on the cooking and use your best judgment.
popular substitutions & additions
- Use your protein of choice. The sky is the limit when it comes to protein options for this dish. Try chicken, shrimp, salmon, ground beef, or tofu.
- Add some heat. Feel free to add in a little chili garlic sauce or sriracha for some spice.
- Switch up the veggies. As mentioned above, feel free to add in any other vegetables you love or have on hand – carrots, snap peas, mushrooms, zucchini, and bok choy are all great options.
- Serve with rice or noodles. Serve as is with a side of rice or lo mein or udon noodles for a delicious stir-fried noodle dish.
how to store & reheat teriyaki beef
Leftovers can be stored in the refrigerator in an airtight container.
Reheat on the stovetop or in the microwave until warmed through (do not overcook). You may also want to add a little additional teriyaki sauce before serving, as it may dry out a bit during storage.
how long will teriyaki beef and broccoli last in the fridge?
The teriyaki beef and broccoli stir fry should last in the refrigerator for up to 4 days.
can i freeze teriyaki beef and broccoli?
Yes, but keep in mind that the veggies may become soggy or softer than you’d like. The meat may also become slightly tougher upon thawing. To freeze, place leftovers in a freezer-safe container or bag and store them for up to 3 months.
Thaw in the refrigerator overnight before reheating. Again, you may want to add a little extra teriyaki sauce before serving. Enjoy!
Frequently asked questions
Yes, any thinly sliced steak will work well in this recipe. Some options include sirloin, ribeye, or hanger steak.
Yes, simply switch out the soy sauce at a 1-to-1 ratio for tamari or coconut aminos to make it gluten-free.
This can happen if the beef is overcooked or if you are using a tougher cut of meat. Make sure to slice the beef thinly, cook it on high heat and keep an eye on it while cooking, so it doesn’t get overcooked. You can also try marinating the beef beforehand for added tenderness.
It is not necessary to marinate the beef for stir-fry, but it can add flavor and tenderness. It is best to marinate for at least 30 minutes, or even overnight for maximum flavor.
This quick and easy stir fry is perfect for a busy weeknight. The steak is cooked in a delicious teriyaki sauce and tossed with fresh broccoli florets and red bell pepper. You can serve it with rice or noodles for a complete meal. Feel free to experiment with protein and vegetable options and make it your own. Enjoy!
More stir fry recipes:
- Stir-Fried Beef and Broccoli
- Thai Peanut Stir Fry with Chicken
- Shrimp Broccoli Stir Fry
- Chicken Lo Mein
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Teriyaki Beef Stir Fry
Ingredients
For the Teriyaki Sauce:
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoons dark brown sugar
- 2 teaspoons ginger grated
- 2 garlic cloves grated
- 2 teaspoons cornstarch
- ¼ cup water
For the Stir-Fry:
- 1 tablespoon avocado oil divided
- 1 onion thinly sliced
- 1 red pepper thinly sliced
- ½ cup water
- 3 cups broccoli florets cut into bite-sized pieces
- 1 pound flank steak thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Steamed white rice for serving
- Sesame seeds for serving
Instructions
- To make the teriyaki sauce, in a small bowl whisk together soy sauce, rice vinegar, brown sugar, ginger and garlic. In a separate bowl, combine cornstarch and water and whisk until smooth. Whisk the cornstarch mixture into the tamari mixture, then set aside.
- Add ½ tablespoon avocado oil to a wok or large skillet and set over high heat. When the oil is shimmering, add onion and red pepper. Season with salt and pepper. Cook for 3 to 5 minutes, stirring often, until the onion is lightly browned. Add the broccoli and water, then cover pan tightly and steam for 2 to 3 minutes, or until the broccoli is crisp tender.
- Using a slotted spoon, remove vegetables from the skillet and set aside. Add remaining oil. Once shimmering, add the steak and season with salt and pepper. Cook, stirring constantly, for 1 to 2 minutes, or until the steak is just cooked through.
- Add sauce and reserved vegetables back to the pan and bring to a boil. Reduce heat to a simmer and cook for 2 to 3 minutes, or until the sauce thickens slightly. Serve over white rice.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
So delicious! I think we are going to double the sauce for extra flavor!
Glad you liked it!
Quick question – should the sauce be doubled? One half for beef in marinate in and one half as a cooking sauce?
How do I measure the ginger? I made this and mine was overly ginger. Also, I marinaded both meat and put it in the stir fry but I seemed to have a lot of liquid, any recommendations?
Love your recipes!
I grated the ginger and measured 2 tbsp of it. You can always reduce the amount of ginger/ garlic to fit your taste preferences. You can also cook it a little longer next time, so the liquid thickens to a teriyaki sauce and pour any leftovers over some rice.
Another amazing recipe! I made this one today and absolutely loved it!
Thank you so much! I am so happy to hear it!
Being a diabetic I always look for recipes with Nutrition Facts and Servings size. To help plane my meals. thank you very much for going the extra mile.