This classic Beef and Broccoli Stir Fry delivers tender beef and crisp broccoli in a savory, glossy sauce. It’s faster than takeout and packed with aromatic garlic and ginger. The secret is a simple marinade and quick-cooking technique for a satisfying weeknight meal.
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Why You’ll Love This Beef and Broccoli Stir Fry
- Faster than takeout: Ready in about 30 minutes from start to finish.
- Restaurant-quality flavor: Savory, glossy sauce with perfect umami balance.
- Versatile and forgiving: Easy to customize with different veggies or spice levels.
- Complete, satisfying meal: Protein and veggie cooked together in one pan.
Ingredients & Tools
- 1 lb (450 g) flank steak or sirloin, sliced very thinly against the grain
- 1 large head of broccoli, cut into florets (about 4-5 cups)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp tamari or coconut aminos
- 1 tbsp toasted sesame oil
- 2 tbsp avocado oil or olive oil, divided
- 1/4 cup beef broth
- 1 tbsp rice vinegar
- 1 tsp erythritol or monk fruit sweetener (optional, for a hint of sweetness)
- 1 tbsp sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Tools: A large wok or a very large skillet, a sharp knife for slicing the beef, a small bowl for the sauce, and a plate for resting the cooked beef.
Notes: Slice beef thinly against the grain for tenderness; fresh ginger and garlic make a big difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 10 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Slice your beef when it’s partially frozen. This is the single best trick for getting those paper-thin, restaurant-style slices. Pop the steak in the freezer for about 30-45 minutes until it’s firmed up but not solid. It makes slicing against the grain so much easier.
- Don’t skip toasting the sesame oil. The toasted version has a much deeper, nuttier flavor that is essential to this dish. Regular, light sesame oil just won’t give you the same aromatic punch.
- Have all your ingredients prepped and within arm’s reach. Stir-frying is a fast process, and there’s no time to mince garlic or mix sauce once you’ve started cooking. This “mise en place” is the secret to a smooth, stress-free experience.
- Understand your sweetener options. The small amount of erythritol or monk fruit is totally optional, but it does help balance the saltiness of the tamari and round out the sauce, mimicking the effect of sugar or honey in a traditional version.
How to Make Beef and Broccoli Stir Fry
Step 1: Prepare the Beef and Broccoli. Start by slicing your partially frozen flank steak as thinly as you can against the grain. This is crucial—slicing against the grain shortens the muscle fibers, guaranteeing a tender bite. Place the slices in a bowl and toss them with 1 tablespoon of tamari and 1 tablespoon of avocado oil. This simple marinade will season the beef and help it brown beautifully. While the beef is marinating, cut your broccoli head into bite-sized florets. If you have thick stalks, you can peel and slice them too—they’re delicious!
Step 2: Mix Your Sauce. In a small bowl or a measuring cup, whisk together the remaining 2 tablespoons of tamari, beef broth, rice vinegar, optional sweetener, and the toasted sesame oil. Having this sauce mixed and ready to go is a game-changer. You’ll notice it looks quite thin, but don’t worry—it will reduce and thicken up into a gorgeous, glossy coating once it hits the hot pan later.
Step 3: Cook the Broccoli. Heat your wok or large skillet over medium-high heat. Add the remaining tablespoon of avocado oil. Once the oil is shimmering, add the broccoli florets. Stir-fry them for about 3-4 minutes. You’re looking for them to turn a vibrant green and become slightly tender but still have a good crunch. If you prefer your broccoli softer, you can add a tablespoon of water and cover the pan for a minute to steam it slightly. Once done, transfer the broccoli to a clean plate.
Step 4: Sear the Beef. Increase the heat to high and add the marinated beef to the now-empty hot pan, spreading it out in a single layer. Let it sear undisturbed for about 60-90 seconds to get a good, brown crust. This is where the flavor develops! Then, stir and cook for just another minute until the beef is no longer pink. It cooks incredibly fast. Quickly remove the beef and place it on the plate with the broccoli. The goal is to avoid overcooking it at this stage.
Step 5: Build the Aromatics and Sauce. Reduce the heat to medium and add the minced garlic and grated ginger to the pan. They’ll sizzle immediately—cook them for just 30 seconds until incredibly fragrant. Be careful not to burn them! Now, pour your pre-mixed sauce into the pan. It will bubble and simmer vigorously. Let it cook for about a minute to reduce slightly and thicken. You’ll see it start to coat the back of a spoon.
Step 6: Bring It All Together. Return the cooked beef and broccoli back into the pan with the reduced sauce. Toss everything together thoroughly, making sure every piece is coated in that glorious, savory glaze. Let it all heat through for just another minute—this is just to warm the beef and broccoli back up and let them soak up the sauce. And that’s it! You’re done.
Step 7: Garnish and Serve Immediately. Turn off the heat and transfer your beautiful Beef and Broccoli Stir Fry to a serving platter. Give it a final flourish with a generous sprinkle of sesame seeds and the sliced green onions. The contrast of the warm, savory dish with the cool, crisp green onions is just perfect. Serve it right away while it’s piping hot for the very best texture and flavor.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; broccoli becomes mushy and beef tough.
- Reviving: Reheat gently in a skillet over medium heat to restore texture.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — The ultimate low-carb base that soaks up the extra sauce beautifully without overpowering the main event.
- Simple Sesame Cucumber Salad — A quick, crunchy, and refreshing side with a tangy rice vinegar dressing that cuts through the richness of the stir-fry.
- Shirataki Noodles — For a more “noodle bowl” experience, these zero-carb noodles add great texture and make the meal feel even more substantial.
Drinks
- Jasmine Green Tea — Its delicate, floral notes are a wonderful palate cleanser that complements the savory and umami flavors of the dish.
- Sparkling Water with Lime — The bubbles and citrus acidity are incredibly refreshing and help balance the savory depth of the stir-fry.
- Light-Bodied Red Wine — A Pinot Noir or Gamay, served slightly chilled, has enough acidity and fruitiness to stand up to the dish without clashing.
Something Sweet
- Dark Chocolate and Almond Clusters — A few pieces of rich, high-cocoa dark chocolate with nuts provide a satisfying, bittersweet finish that doesn’t feel too heavy.
- Berry Chia Pudding — A make-ahead dessert that’s light, creamy, and offers a sweet-tart contrast to the savory meal you just enjoyed.
- Coconut Macaroons — A couple of chewy, lightly sweetened macaroons are a delightful, simple treat that feels special without derailing your day.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too much beef at once, it will steam instead of sear, and you’ll end up with gray, tough meat. Cook in batches if your pan isn’t large enough to hold the beef in a single layer.
- Overcooking the beef. Beef in a stir-fry cooks in just a couple of minutes. The moment it’s no longer pink, it’s done. It will continue to cook a little when you add it back to the sauce, so erring on the side of underdone is better.
- Using bottled, pre-minced garlic and ginger. I know it’s convenient, but the flavor is simply not as bright or potent. Taking the extra minute to grate and mince fresh makes a dramatic difference in the final aroma and taste of your sauce.
- Adding the sauce too early. If you add the sauce before the beef has a chance to sear properly, it will braise and become tough. Always sear first, then create the sauce in the same pan to capture all those delicious browned bits.
Expert Tips
- Tip: Velvet your beef for ultimate tenderness. For an even more restaurant-style, melt-in-your-mouth texture, try velveting. After slicing, toss the beef with 1 tablespoon of baking soda, let it sit for 15-20 minutes, then rinse thoroughly and pat dry before marinating. It changes the protein structure for incredible tenderness.
- Tip: Blanch your broccoli for vibrant color. If you want that perfect, bright green broccoli and a slightly softer texture, blanch the florets in boiling salted water for 60-90 seconds, then shock them in an ice bath before stir-frying. This locks in the color and perfects the texture.
- Tip: Use the back of your spoon to check sauce thickness. When reducing the sauce, dip the back of a metal spoon into it. If the sauce coats the spoon and you can draw a line through it with your finger that holds, it’s at the perfect consistency.
- Tip: Add a splash of vinegar at the end. For a real flavor boost, add an extra tiny splash of rice vinegar right at the end, off the heat. This brightens up the entire dish and makes the flavors pop even more.
FAQs
Can I use a different cut of beef?
Absolutely. While flank and sirloin are lean and great for quick cooking, you can also use skirt steak or even thinly sliced ribeye. Ribeye will be a bit richer due to the marbling, which is delicious. Just remember the golden rule: slice thinly and against the grain, no matter the cut. Tougher cuts like chuck roast aren’t ideal here as they require long, slow cooking to become tender.
My sauce is too thin. How can I thicken it?
The sauce should naturally reduce and thicken as it simmers. If it’s still too thin for your liking, you can make a quick slurry. Mix 1 teaspoon of xanthan gum or 1/2 tablespoon of almond flour with a tablespoon of cold water until smooth. Whisk this into the simmering sauce and it will thicken up almost instantly. Be careful not to add too much, as it can become gloppy.
Can I make this dish ahead of time?
You can prep the components ahead to save time. Slice the beef and store it in its marinade in the fridge for up to a day. Mix the sauce and chop the broccoli, storing them separately. The actual stir-frying is best done just before serving, as the broccoli can lose its crispness and the beef can overcook upon reheating. If you do have leftovers, they reheat fairly well in a skillet over medium heat.
Is this recipe freezer-friendly?
Honestly, stir-fries are best enjoyed fresh. Freezing can significantly change the texture of the broccoli, making it mushy and watery when thawed. The beef can also become a bit tough. I wouldn’t recommend freezing the fully assembled dish. Your best bet for a quick future meal is to freeze the sliced, marinated beef separately and use it from frozen (adding a few minutes to the cook time) with fresh broccoli.
What can I use instead of tamari or coconut aminos?
If you’re not strictly avoiding soy, you can use an equal amount of regular soy sauce—just note it will be saltier. Liquid aminos are another good substitute. If you’re in a real pinch, a combination of fish sauce (use less, it’s potent) and a splash of water can provide a similar salty-umami base, though the flavor profile will be slightly different.
Beef And Broccoli Stir Fry
Make this easy Beef and Broccoli Stir Fry recipe in 25 minutes! Tender beef, crisp broccoli, and savory sauce—better than takeout. Get the recipe now!
Ingredients
For the Ingredients
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1 lb flank steak or sirloin (450 g, sliced very thinly against the grain)
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1 large head broccoli (cut into florets (about 4-5 cups))
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3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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3 tbsp tamari or coconut aminos
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1 tbsp toasted sesame oil
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2 tbsp avocado oil or olive oil (divided)
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1/4 cup beef broth
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1 tbsp rice vinegar
-
1 tsp erythritol or monk fruit sweetener (optional, for a hint of sweetness)
-
1 tbsp sesame seeds (for garnish)
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2 green onions (sliced, for garnish)
Instructions
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Start by slicing your partially frozen flank steak as thinly as you can against the grain. Place the slices in a bowl and toss them with 1 tablespoon of tamari and 1 tablespoon of avocado oil. While the beef is marinating, cut your broccoli head into bite-sized florets.01
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In a small bowl or a measuring cup, whisk together the remaining 2 tablespoons of tamari, beef broth, rice vinegar, optional sweetener, and the toasted sesame oil.02
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Heat your wok or large skillet over medium-high heat. Add the remaining tablespoon of avocado oil. Once the oil is shimmering, add the broccoli florets. Stir-fry them for about 3-4 minutes. Once done, transfer the broccoli to a clean plate.03
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Increase the heat to high and add the marinated beef to the now-empty hot pan, spreading it out in a single layer. Let it sear undisturbed for about 60-90 seconds to get a good, brown crust. Then, stir and cook for just another minute until the beef is no longer pink. Quickly remove the beef and place it on the plate with the broccoli.04
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Reduce the heat to medium and add the minced garlic and grated ginger to the pan. Cook them for just 30 seconds until incredibly fragrant. Now, pour your pre-mixed sauce into the pan. Let it cook for about a minute to reduce slightly and thicken.05
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Return the cooked beef and broccoli back into the pan with the reduced sauce. Toss everything together thoroughly. Let it all heat through for just another minute.06
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Turn off the heat and transfer your beautiful Beef and Broccoli Stir Fry to a serving platter. Give it a final flourish with a generous sprinkle of sesame seeds and the sliced green onions. Serve it right away while it’s piping hot.07
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