Beef and Broccoli Stir Fry
If you need a quick dinner that tastes like your favorite takeout order, this Beef and Broccoli Stir Fry is exactly what to make. Tender strips of beef are cooked until perfectly browned, tossed with crisp broccoli and red peppers, then coated in a rich savory sauce that comes together in minutes.
This easy homemade beef and broccoli recipe is ready in under 30 minutes and makes the perfect weeknight dinner when you want something fast, flavorful, and way better than takeout.
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THIS IS MY TAKEOUT FIX AT HOME.
There are some dinners I make when I want something fast, and then there are dinners like this that feel like a total win every single time. Beef and broccoli stir fry has always been one of my favorite takeout orders, but once I started making it at home, there was no going back. The sauce gets glossy and rich, the beef stays tender, and the broccoli still has that little bit of bite that makes every forkful so good. It comes together fast, uses simple ingredients, and somehow feels like one of those dinners that took way more effort than it actually did.
Why You’ll Love Beef and Broccoli Stir Fry
- Better Than Takeout: The sauce is rich, glossy, and coats every bite.
- Weeknight Friendly: Everything cooks fast once prepped.
- Easy To Customize: Swap vegetables or adjust the sauce to your taste.
- Great For Meal Prep:
Ingredients Needed To Make Beef and Broccoli Stir Fry
- 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.
Storage
- Store leftover beef and broccoli stir fry in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it in a skillet over medium heat with a small splash of water or beef broth to loosen the sauce.
- You can also microwave it in 30-second intervals, stirring between each round until heated through.
- Freezing is possible for up to 2 months, but the broccoli will soften after thawing.
Tips For The Best Beef and Broccoli Stir Fry
- Slice the beef thinly against the grain.
- Prep the sauce and vegetables before cooking.
- Use high heat so the beef sears quickly.
- Don’t overcrowd the skillet.
- Re-whisk the cornstarch slurry before adding.
- Serve right away while the sauce is glossy.
Beef and Broccoli Stir-Fry
Equipment
- Measuring cups/spoons
- Knife and cutting board
Video
Ingredients
- 1 pd Stir-Fry Beef
- 3 tbsp vegetable oil
- 1 red pepper (sliced)
- 3 cups fresh or frozen broccoli (cut into bite-sized pieces)
- 1/2 cup soy sauce
- 1 cup water
- 1 tsp light brown sugar, packed
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp cornstarch (+ 2 tbsp water to make a slurry)
Instructions
- In a medium bowl, whisk together soy sauce, water, brown sugar, ground ginger, garlic powder, onion powder, kosher salt, and black pepper until fully combined.
- In a small bowl, whisk together cornstarch and cold water until smooth. Set aside.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef in a single layer and cook for 2 to 3 minutes without stirring so it develops color.
- Flip and cook another 1 to 2 minutes until browned. Remove to a plate.
- Add the remaining tablespoon of oil.
- Add broccoli and red pepper. Cook for 4 to 5 minutes, stirring often, until the broccoli is bright green and just tender.
- Return the cooked beef to the skillet.
- Pour in the prepared sauce and stir well.
- Whisk the slurry again, then slowly pour it into the skillet while stirring constantly.
- Cook 1 to 2 minutes until the sauce thickens and becomes glossy.
- Serve immediately over rice or noodles.
Notes
- Slice beef thinly against the grain for the most tender texture.
- If using frozen broccoli, thaw and pat dry first.
- Do not overcrowd the skillet or the beef will steam instead of brown.
- Stir the cornstarch slurry again right before adding.
- For extra flavor, finish with sesame seeds or green onions.
Nutrition
Frequently Asked Questions
Flank steak is one of the best options because it cooks quickly and stays tender when sliced thinly against the grain. Sirloin, skirt steak, and pre-cut stir fry beef also work well.
Slice it thinly against the grain and cook it quickly over high heat. Avoid overcooking, since stir fry beef only needs a few minutes.
Yes. Thaw it first and pat it dry to avoid excess moisture that can water down the sauce.
This recipe is delicious over white rice, brown rice, jasmine rice, lo mein noodles, or cauliflower rice. It also pairs well with egg rolls or simple sautéed vegetables.
You can prep the sauce, slice the beef, and chop the vegetables ahead of time. Store separately and cook when ready.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water.
Very tasty and so quick to make. Now I can cook Chinese.
Very good, but perhaps a bit too much salt. I don’t think next time i would add the additional salt when making the sauce.
This is a great note, thank you so much for your feedback. Im so happy you enjoyed the recipe.