Beef and Broccoli Stir Fry
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Craving a delicious, satisfying meal that comes together in under 30 minutes? This Beef and Broccoli Stir Fry is a weeknight lifesaver—packed with flavor, color, and just the right balance of savory and sweet.
Tender slices of beef are quickly stir-fried with crisp broccoli florets and vibrant red bell peppers, then coated in a rich, flavorful sauce that clings to every bite. The result? A healthy, hearty dinner that’s perfect for busy nights but feels just as special as a restaurant dish.
The beauty of this stir-fry is its versatility. Swap in your favorite vegetables like snap peas, carrots, or mushrooms, or adjust the spice level to suit your taste. Serve it over steamed white rice, brown rice, or noodles for a complete, satisfying meal that the whole family will love.
With simple ingredients and quick cooking time, this homemade beef and broccoli recipe is proof that you can enjoy fresh, wholesome meals any night of the week—without spending hours in the kitchen.
Why You’ll Love Beef and Broccoli Stir Fry
- Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Flavorful: Savory sauce and tender beef combine with crisp-tender broccoli for a delightful bite.
- Customizable: Swap vegetables, adjust spice levels, and personalize it to your tastes.
- Packed with Nutrients: Beef provides protein, broccoli offers vitamins and fiber, and the overall dish is lower in fat compared to takeout options.
- Healthy & Delicious: A satisfying and balanced meal that won’t leave you feeling deprived.
Ingredients Needed To Make Beef and Broccoli Stir Fry
- US Wellness Meats Stir Fry Beef
- Red pepper
- Fresh or frozen broccoli florets
- Water
- Ground ginger
- Brown sugar
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Soy sauce
- Vegetable oil
- Cornstarch
How To Make Beef and Broccoli Stir Fry
- Prep Ingredients: Slice the red pepper. Cut the broccoli into bite-sized florets.
- Make Sauce: In a mixing bowl, whisk together soy sauce, water, brown sugar, ground ginger, garlic powder, onion powder, salt, and black pepper. Set aside.
- Prepare Cornstarch Slurry: In another bowl, mix cornstarch with a little bit of water to create a slurry. Set aside.
- Cook Beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced red pepper and broccoli florets to the skillet. Cook for about 3-4 minutes, or until the vegetables are tender-crisp.
- Combine Ingredients: Return the cooked beef to the skillet with the vegetables.
- Add Sauce: Pour the prepared sauce over the beef and vegetables in the skillet.
- Thicken Sauce: Stir the cornstarch slurry to recombine, then pour it into the skillet. Cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
- Serve: Once the sauce has thickened and everything is heated through, remove from heat. Serve hot over rice or noodles.
Variations & Substitutions
- Veggie Swap: Don’t have broccoli on hand? Feel free to substitute other vegetables like snap peas, baby corn, or green beans.
- Spice it Up: Add a pinch of red pepper flakes or Sriracha to the sauce for a kick of heat.
- Protein Options: While beef is classic, you can use chicken, shrimp, or tofu for a vegetarian option.
- Gluten-Free: Substitute gluten-free tamari for the soy sauce to make this recipe gluten-free.
Commonly Asked Questions
How can I store leftover Beef and Broccoli Stir Fry?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth, or in the microwave until heated through.
Can I freeze Beef and Broccoli Stir Fry?
Yes, you can freeze leftover Beef and Broccoli Stir Fry for up to 3 months. Allow it to cool completely, then portion it into freezer-safe containers. When ready to enjoy, thaw overnight in the refrigerator and reheat as instructed above. Be aware that the broccoli might lose some of its crispness after freezing.
What cut of beef is best for stir-fry?
Flank steak, skirt steak, or sirloin steak are all excellent choices for stir-fry. They are lean cuts with good marbling, which means they cook quickly and become tender when stir-fried. The US Wellness Meats stir-fry beef used in this recipe is pre-cut and perfect for quick weeknight meals.
What should I serve with Beef and Broccoli Stir Fry?
This stir-fry is delicious served over cooked white or brown rice, or rice noodles. You can also enjoy it with quinoa or cauliflower rice for a lower-carb option. Steamed vegetables or a simple side salad are great accompaniments as well.
Beef and Broccoli Stir-Fry
Equipment
- Measuring cups/spoons
- Knife and cutting board
Video
Ingredients
- 1 pound US Wellness Meats Stir-Fry Beef
- 1 red pepper (sliced)
- 3 cups fresh or frozen broccoli (cut into bite-sized pieces)
- 1 cup water
- 1 teaspoon ground ginger
- 1 tablespoon packed brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup soy sauce
- 3 tablespoons vegetable oil
- 2 tablespoons cornstarch
Instructions
- Make the sauce: In a mixing bowl, whisk together soy sauce, water, brown sugar, ground ginger, garlic powder, onion powder, salt, and black pepper. Set aside.
- Prepare cornstarch slurry: In another bowl, mix cornstarch with a little bit of water to create a slurry. Set aside.
- Cook the beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced red pepper and broccoli florets to the skillet. Cook for about 3-4 minutes, or until the vegetables are tender-crisp.
- Stir-fry: Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables in the skillet.
- Thicken the sauce: Stir the cornstarch slurry to recombine, then pour it into the skillet. Cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
- Serve: Once the sauce has thickened and everything is heated through, remove from heat. Serve hot over rice or noodles.
Notes
- Veggie Swap: Don’t have broccoli on hand? Feel free to substitute other vegetables like snap peas, baby corn, or green beans.
- Spice it Up: Add a pinch of red pepper flakes or Sriracha to the sauce for a kick of heat.
- Protein Options: While beef is classic, you can use chicken, shrimp, or tofu for a vegetarian option.
- Gluten-Free: Substitute gluten-free tamari for the soy sauce to make this recipe gluten-free.
Very tasty and so quick to make. Now I can cook Chinese.