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Large bowl of beef and broccoli rice stir fry
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Beef and Broccoli Stir Fry

Beef and broccoli stir fry is a popular Asian recipe. Instead of serving it with white rice, I make broccoli rice! It's gluten-free, grain-free and low carb
Course Entree
Cuisine American, Asian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 328kcal
Author Yumna Jawad


For the broccoli rice

  • 4 cups broccoli florets about 2 small crowns
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1 green onion thinly sliced white and green parts separated

For the Sauce

For the beef

  • 1 tablespoon olive oil
  • 1 pound flank steak thinly sliced across the grain
  • Salt and pepper to taste


  • To make the riced broccoli, process the broccoli florets in a blender or food processor until you get a riced texture. Heat a pan with olive oil on medium, add the garlic and the white parts of the green onions and fry until fragrant, about 1-2 minutes. Add the riced broccoli to the mixture and toss together until the broccoli slightly softens, about 2-4 minutes. Divide the broccoli between 4 bowls and wipe clean the pan with a paper towel
  • To make the sauce, whisk together the ingredients in a small bowl or a small blender. Set aside.
  • To cook the steak, season with salt and pepper. Then heat the pan used for broccoli rice with olive oil on medium-high. Place the steak strips on the pan in a single layer and cook for 1-2 minutes per side to brown each steak strip. You many need to cook in batches. Add the sauce to the steak and reduce the heat to low. Cook for an additional 3-5 minutes, stirring to coat and allowing the sauce to thicken.
  • Serve the steak on top of the riced broccoli, and garnish with the green parts of the green onions and red pepper flakes.



Recipe: This recipe was inspired by Lindsay's Mongolian Beef Broccoli "Rice" Bowls
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make grate the broccoli up to 5 days in advance. Just make sure to place it on a paper towel to absorb any moisture so it doens't go bad.
Substitutes: For best results, follow the recipe as is. However if you have any questions about substitutes, feel free to post in the comments.
Equipment: I used the Kitchen Aid food processor to grate the broccoli. You can use any other food processor you have or simple use a grater or knife.
Serving Size: One serving is 1/4 of the ingredients.


Calories: 328kcal | Carbohydrates: 16g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 620mg | Potassium: 704mg | Fiber: 2g | Sugar: 6g | Vitamin A: 565IU | Vitamin C: 81.4mg | Calcium: 72mg | Iron: 2.7mg