Easy Beef and Broccoli Stir-Fry

This Easy Beef and Broccoli Stir-Fry is loaded with tender beef, tender-crisp broccoli, and bright bell peppers, all coated in an incredibly flavorful sauce. In less than 20 minutes, you can have this recipe on the table — and if you’re lucky enough to have leftovers, you can reheat them during the week!

If you’re searching for ways to satisfy your craving for Asian-inspired dishes, look no further than my Asian Sesame Chicken Salad, Light and Crunchy Chinese Slaw, Sweet and Tangy Asian Meatballs with Teriyaki Sauce, and Teriyaki Salmon Bowl.

Why You’ll Love Making Beef And Broccoli Stir-Fry

Beef and broccoli stir-fry is a go-to dinner favorite for so many reasons! It’s quick to whip up in under 30 minutes, making it perfect for busy weeknights. Not only is it better than takeout, but it’s also budget-friendly and easy to customize with your favorite veggies or proteins. The tender beef, crisp broccoli, and savory sauce come together for a meal that’s as simple as it is satisfying!

• Lightning-fast prep time. This stir-fry comes together in a blink of an eye — you’ll have dinner on the table in nearly no time. 
• Full of flavor. Beef and veggies are taken to the next level with a sauce that has layers of flavor.
• Accessible. You’ll likely have many of the ingredients in your kitchen already but if not, they’re easy to find at the grocery store. 
• Minimal cleanup. Cooking all of the ingredients in just one pan saves time on cleanup after dinner.

What You’ll Need

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chicken Or Beef Broth – or water will work in a pinch
• Soy Sauce – I prefer low-sodium
• Flour Or Cornstarch
• Minced Garlic – I used the minced garlic in the jar
• Brown Sugar
• Ground Ginger
• Red Pepper Flakes
• Vegetable Oil – I like Canola
• Water
• Raw Broccoli Florets – cut into small florets, to cook faster
• Red Bell Pepper – seeded and sliced into strips
• Flank Steak, sliced into thin strips against the grain
• Cooked Rice For Serving – we like Jasmine rice
• Sesame Seeds For Garnish

Simple Beef And Broccoli Stir Fry Instructions

With only a few quick steps, this beef and broccoli stir-fry comes together so quickly! Be sure to keep an eye on that beef so that it isn’t overcooked.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Whisk the stir-fry sauce ingredients together in a bowl.
2. Cook the broccoli and red bell pepper separately in a skillet, then set aside.
3. Sear the beef in the same skillet, then remove it.
4. Simmer the sauce in the skillet until thickened, then toss in the beef and veggies.
5. Serve over rice and garnish with sesame seeds.

Leftovers and Storage

Beef broccoli stir fry is one of the best dishes to make for meal prep. Whip it up quickly and then store it to enjoy throughout the week. 

Refrigerate/Leftovers

I prefer storing the stir-fry on its own and cooking fresh rice or noodles when I’m ready to serve it again. Leftovers can be stored in the refrigerator in an airtight container for 3-4 days.

Freeze

Leftover beef and broccoli can be frozen for up to 3 months in a freezer-safe container or resealable bag. Do note that the veggies may not retain their crisp-tender texture once they are thawed.

Chef Tips

• A cast iron skillet is ideal for this recipe, thanks to its even heat and great sear. A wok or large non-stick skillet also works well for quick, high-heat cooking.
• Once you start cooking, everything moves along quickly, so it’s best to read the full recipe ahead of time and have all your ingredients prepped and ready to go.
• The secret to achieving the perfect texture on the steak lies in how you cut it. Be sure to use a sharp chef’s knife to slice against the grain.

Variations + Additions

• Broccoli – Instead of fresh broccoli florets, use thawed frozen broccoli. And if you’re looking to save time, you can microwave the broccoli instead of cooking it in the pan. 
• Veggies – Add in other vegetables — mushrooms, bok choy, and bean sprouts all work well. 
• Rice – Instead of Jasmine rice, use any variety you prefer. White rice is a great option or you can use brown rice instead. Or, for a low-carb option, substitute cauliflower rice.
• Oil – Instead of olive oil, use vegetable oil. Or, try using sesame oil or peanut oil for nutty flavor. 
• Steak – If you can’t find flank steak swap out for boneless sirloin steak.
• Garnish – For a pop of color, sprinkle sliced green onions on top.
• Acidity – To add a touch of acid to the sauce, stir in Chinese rice wine.
• Sauces – Switch up the flavor profile by adding oyster sauce or hoisin sauce. Or, swap out soy sauce for coconut aminos if you’re trying to avoid soy or gluten.
• Serve with homemade egg rolls.

Easy Beef And Broccoli Stir-Fry

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

This easy Beef and Broccoli Stir-Fry is a quick, flavorful dinner ready in 30 minutes! Fresh veggies, tender beef, and a savory sauce make it a family favorite. Perfect for busy nights!

Ingredients

• 1 cup chicken or beef broth or water
• ½ cup soy sauce ( low sodium recommended)
• 2 tablespoons flour (or cornstarch)
• 1 tablespoon minced garlic
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• ½ teaspoon red pepper flakes
• 1 tablespoon vegetable oil, divided
• ½ cup water, divided
• 1 pound (4 cups) raw broccoli florets
• 1 red bell pepper, seeded and sliced into strips
• 1 pound flank steak sliced thin (against the grain)
• cooked rice for serving (I like Jasmine rice)
• 1 tablespoon sesame seeds for garnish

Instructions

1. In a bowl, whisk broth, soy sauce, flour, garlic, brown sugar, ginger, and red pepper flakes and set aside.
2. Add ½ tablespoon of oil to a large non-stick skillet over high heat. Carefully add ¼ cup water and broccoli florets, and toss while cooking 4-5 minutes until crisp and tender (careful not to burn). Transfer the broccoli to a plate and set it aside. Do the same with the red bell pepper.
3. Over medium-high heat, add ½ tablespoon of oil and cook the beef for 1 minute without touching/moving it. Using cooking tongs stir-fry the meat for another 1-2 minutes. Do NOT overcook or it will be tough (should be medium rare at this point). Transfer to the plate with the veggies.
4. Pour the soy sauce mixture into the skillet and let it simmer (stirring occasionally) for 3-4 minutes until it starts to thicken.
5. Remove pan from heat and stir in the broccoli, bell pepper and steak to the sauce and serve over rice topped with sesame seeds.

Notes

STORAGE:

Beef and Broccoli Stir-Fry will keep for 3-4 days in the fridge in an airtight container. make fresh rice later. freeze leftovers for a few months (freezing may change the texture of the veggies)

NOTES:

• A cast iron skillet is ideal for this recipe, thanks to its even heat and great sear. A wok or large non-stick skillet also works well for quick, high-heat cooking.
• I like to use fresh broccoli but you can use frozen broccoli. Be sure to thaw it first, and the cooking time may be slightly shorter.
• Slice raw steak across the grain into thin, bite-size pieces. I like to use a sharp chef knife or my electric knife for this.
• Have all your ingredients prepped and ready to go before you start cooking. I can’t stress this enough. Once the heat is on, everything comes together quickly
• You can steam or microwave the broccoli to soften if you prefer. 
• If I can’t find flank steak, I usually get boneless sirloin.
• When it’s just the two of us, I make a 90-second microwave packet of Jasmine rice. - cook rice with whatever method you prefer.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving: Calories: 394
Total Fat: 18g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 121mg
Sodium: 2069mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 7g
Protein: 44g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.