This beef and broccoli stir fry is for all the times my family craves takeout, but healthier and tastier. It’s fast, satisfying, and always a hit. I love how this Beef and Broccoli Stir Fry brings big flavor with just a handful of pantry staples. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Beef and Broccoli Stir FryVideo: Watch Us Make This RecipeBeef and Broccoli Stir Fry RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Beef and Broccoli Stir Fry when I need a healthy and delicious 30 minute meal. Here’s what makes it stand out: Balanced Flavor: The sauce is the heart of this dish – savory from Tamari, a little sweet from mirin, and just the right amount of tang from rice vinegar. It’s that same deep, satisfying flavor you’ll find in our Mongolian Beef Recipe. Tender Beef Every Time: Thinly slicing the sirloin across the grain keeps it tender and juicy. Crisp, Bright Broccoli: The broccoli stays vibrant and just tender, adding a fresh crunch that balances the beef. If you like a bit of char, let it sit in the pan a little longer. Quick and Weeknight-Friendly: From start to finish, this meal comes together in about 30 minutes. It’s perfect for busy nights when you want something homemade but don’t have hours to cook, much like our 30-Minute Beef Teriyaki. Perfect with Rice or Noodles: This stir fry is great over jasmine rice, brown rice, or lo mein noodles. Key Recipe Ingredients Beef Broth – Forms the base of the sauce and adds savory depth. You can use chicken broth if that’s what you have on hand. Tamari Soy Sauce – Provides rich, salty flavor with a clean finish. It’s a is a much purer soy sauce with no fillers and is naturally gluten-free. Regular or low-sodium soy sauce works as a substitute. Japanese Rice Wine (Mirin) – Adds a subtle sweetness and brightness that balances the savory elements. The variety you’ll find in most major grocery stores contains very low to no amounts of alcohol and provides a bright touch to the food it seasons. Asian Seasoned Rice Vinegar – Brings gentle tang and a touch of sweetness to round out the sauce. It’s now readily available in most major grocery stores. Oyster Sauce – Gives the dish its signature umami flavor and glossy finish. Hoisin sauce can be used in a pinch, though the taste will be slightly sweeter. Cornstarch – Thickens the sauce so it clings nicely to the beef and broccoli. Make sure it’s fully dissolved before cooking. Fresh Broccoli Florets – Provide crunch, color, and freshness. Frozen broccoli can work if thawed and patted dry first. Sirloin Steak – Tender and flavorful when sliced thinly across the grain. Flank or skirt steak are good alternatives. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I usually use sirloin, but flank steak or skirt steak work great too. You can also swap in chicken, shrimp, or tofu for a different take. Veggie Swaps: I like to toss in bell peppers, snap peas, or mushrooms when I have them. They add color and extra crunch to the stir fry. Sauce Tweaks: If you like it sweeter, stir in a teaspoon of honey or brown sugar. For more heat, add extra red pepper flakes or a drizzle of chili oil. Step-By-Step Recipe Instructions Whisk together sauce ingredients and set aside. Sauté garlic and onion in oil until fragrant. Add broccoli and cook until just tender, then set aside. Heat oil, pat beef dry, and sear in a single layer. Let it brown for 3 minutes. Return broccoli to pan and pour sauce. Stir to coat. Cook for 1 minute more. Add red pepper flakes, and serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Sauce Early: Whisk the sauce ingredients together up to two days in advance. Store it in a sealed jar or container in the fridge. Give it a quick shake before using to make sure the cornstarch is well mixed. Slice the Beef Ahead: Slice the sirloin thinly across the grain and keep it in an airtight container in the refrigerator for up to 24 hours. This makes cooking night fast and stress-free. This Beef and Broccoli Stir Fry is my answer to a quick, wholesome dinner that doesn’t skimp on flavor. What To Serve with Beef and Broccoli Stir Fry Side Dishes This Beef and Broccoli Stir Fry is perfect with a simple rice or noodle side. We love serving it with Instant Pot Brown Rice or Easy Fried Rice for that classic takeout-style combo. It’s also delicious with Lo Mein Noodles or a scoop of Asian Sticky Rice to soak up the flavorful sauce. For an extra veggie boost, try it alongside Perfect Air Fryer Broccoli Recipe. Salads This delicious stir fry already includes broccoli but we love serving it with other veggie favorites like our Crunchy Asian Cabbage Ramen Salad or Asian Rice Salad. Video: Watch Us Make This Recipe Print Beef and Broccoli Stir Fry This Beef and Broccoli Stir Fry is tender, flavorful, and healthy. This family favorite is perfect for busy weeknights. Course MainCuisine AsianDiet Gluten Free, Low LactoseMethod Stovetop Prep Time 20 minutes minutesCook Time 7 minutes minutesTotal Time 27 minutes minutes Servings 6 Calories 364kcal Author Amy Dong IngredientsFor the Sauce:½ cup beef broth regular strength3 tablespoons Tamari soy sauce3 tablespoons Japanese rice wine mirin3 tablespoons Asian rice vinegar seasoned rice vinegar3 tablespoons oyster sauce2 teaspoons cornstarch1 teaspoon ground gingerFor the Stir Fry:5 tablespoons olive oil divided6 cloves fresh garlic chopped1 small onion chopped3 cups fresh broccoli florets1 – 1 ½ pounds sirloin steak sliced across the grain into very thin, bite-sized pieces¼ – ½ teaspoon red pepper flakes crushed, optional InstructionsIn a bowl, combine all Sauce ingredients. Use hand whisk to be sure cornstarch is fully dissolved into the sauce mixture (any bit of undissolved cornstarch will cause gummy lumps in dish.) Set sauce aside. In a large, deep pan, add 3 TB olive oil over medium-high heat until oil is hot. Add garlic and onion, stirring 2 minutes until fragrant and translucent. Add broccoli florets, cooking about 2 minutes or just until just tender. Transfer vegetable mixture into a dish and set aside.Add 2 TB olive oil into the now-empty pan, over medium high heat. Meanwhile, pat-dry all pieces of sliced sirloin steak to remove any excess moisture. Once oil is hot, add beef in a single layer in to the pan. Let beef brown, uninterrupted, for 3 minutes for bottom to brown. Once bottom of beef slices are browned, give it a good stir. Add back the cooked broccoli/garlic mixture and the sauce you prepared. Stir to incorporate well and continue to cook for another minute. Taste and add red pepper flakes, if desired. Video Notes Tamari soy sauce, mirin, seasoned rice vinegar, and oyster sauce are usually found in the Asian aisles of most major grocery stores these days. Slice the beef thinly across the grain. This keeps the meat tender and helps it cook quickly without becoming tough. Pat the beef dry before searing. Removing excess moisture ensures a nice brown crust instead of steaming the meat. Use high heat for stir-frying. A hot pan helps the beef sear fast and keeps the broccoli crisp and bright. Don’t overcrowd the pan. Cook the beef in a single layer so it browns evenly and develops good flavor. Dissolve the cornstarch completely in the sauce before cooking. This prevents lumps and gives you a smooth, glossy finish. If you prefer a bit of char for the broccoli, let florets brown and flip only occasionally, without stirring too much. This recipe is part of our Healthy Takeout Recipes Collection. We love serving this easy stir fry with fluffy Instant Pot Jasmine Rice or Instant Pot Brown Rice.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 364kcal | Carbohydrates: 8.2g | Protein: 19.7g | Fat: 28.4g | Saturated Fat: 4.8g | Cholesterol: 52.4mg | Sodium: 925mg | Fiber: 1.8g | Sugar: 2.2g Frequently Asked Questions Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works fine. Thaw it first and pat it dry before cooking so it doesn’t release too much water into the pan. Fresh broccoli will stay a bit crisper, but frozen is a great time-saver. How can I make the sauce thicker or thinner? For a thicker sauce, add an extra half teaspoon of cornstarch to the mixture before cooking. For a thinner consistency, reduce the cornstarch slightly or add a splash of broth at the end. How long does it keep? Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce. 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