Beef and Broccoli Stir Fry
Take-Out Night Just Got a Whole Lot Cheaper
Beef and broccoli stir fry is one of those meals that feels like a treat and tastes like take-out — but it comes together right in your own kitchen in about 30 minutes. I have been making this for years and my family absolutely cannot get enough of it. Thinly sliced sirloin, crispy colorful vegetables, and a homemade sauce that gets glossy and thick and coats every single piece — served over a big bowl of white rice. It is pure comfort food, and honestly? It might just be better than anything you would order from a restaurant. I doubled the recipe in my video because that is just how we roll around here, but the recipe below makes about 6 servings — perfect for your crew.
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Watch me make this beef and broccoli stir fry from start to finish — or scroll down for the full printable recipe card.
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Beef and Broccoli Stir Fry
Start CookingIngredients
- 1 lb top sirloin steak sliced thin against the grain
- 2 tbsp extra virgin olive oil
- 3 cups broccoli cut into bite-sized pieces
- 1 onion thinly sliced
- 1 bell pepper sliced (any color)
- 1 cup shredded carrots
- ½ cup water
- ½ tsp apple cider vinegar
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 tbsp cornstarch
- 1 tsp minced garlic feel free to add more — Stephanie does!
- ½ tsp sesame oil
- ¼ tsp ground ginger
Don’t Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Equipment
Method Start Cooking
- Slice the steak as thin as possible against the grain. Set aside.
- In a bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.
- Heat your skillet or wok over medium-high heat and add olive oil. Add the broccoli and cook for 4–5 minutes until slightly tender. Remove and set aside.
- Add a little more oil to the pan if needed. Spread the steak in a single layer and cook until just browned on each side — you’re searing it, not fully cooking it through. Work in batches if needed. Set the cooked meat aside.
- Add the broccoli back to the pan along with the bell pepper, onion, and shredded carrots. Cook for 1–2 minutes until the veggies begin to soften.
- Add the steak back in and pour the sauce over everything. Stir to coat.
- Let the sauce cook for 1–3 minutes, stirring occasionally, until it thickens and turns glossy.
- Remove from heat and serve immediately over white rice.
Nutrition
Video
Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →Why This Beef and Broccoli Stir Fry Works
One of my favorite things about this beef and broccoli stir fry is how flexible it is. You can use whatever color bell peppers you have on hand — I used red and yellow in my video because that is what I had, but any color works beautifully. The shredded carrots might seem like an unusual addition, but trust me on this one. They add a little sweetness, a little color, and they just taste really good in stir fry.
The key to tender, juicy steak is slicing it thin against the grain and searing it quickly on each side — you are not cooking it all the way through at this point. It will finish cooking when you add it back into the pan with the veggies and sauce. That little step is what keeps it from getting tough and chewy.
And then there is the sauce. Oh, the sauce. Soy sauce, brown sugar, cornstarch, garlic, sesame oil, and just a touch of ginger — it comes together in minutes and then it does its magic in my wedding-gift wok . It thickens up, turns glossy, and coats every single piece of meat and vegetable in this gorgeous, savory-sweet flavor. You will want to drink it with a spoon.
I have a big family and I am always cooking for a crowd, so I doubled the recipe in my video — but the recipe card above is the original single batch, which serves about 6. And speaking of feeding a crowd, you might enjoy reading about the time Jonathan scored three baskets at his Special Olympics basketball game — one of our family’s favorite memories this year!
One more thing — I have to share this because it absolutely made my heart burst. My son Jonathan took the photo below of his own bowl of stir fry. He sees me photographing my food all the time now and he decided to give it a try. He actually did a really good job! 🥰
A Few Things That Make Beef and Broccoli Stir Fry Even Easier
- Slice the steak when it’s partially frozen. Cold meat is firm meat, and firm meat is easy to slice thin against the grain. Twenty minutes in the freezer before you start is the difference between paper-thin slices and ragged ones.
- Use a dedicated cutting board for raw beef. Slicing raw meat is one of those jobs that deserves its own board — dishwasher safe and color-coded if you can. After slicing a pound of steak, the last thing you want is to scrub a bamboo board.
- Mix the sauce before you start cooking. Stir fry happens fast. Once the wok is hot, you do not have time to measure soy sauce and dissolve cornstarch. Whisk everything together in a measuring cup before the oil hits the pan and the sauce is ready when you need it.
- Sear the steak in batches — don’t crowd the pan. Steak that’s piled on top of itself steams instead of sears, and you lose that gorgeous browning that makes the dish taste like restaurant take-out. Two batches with a wok is plenty for one pound.
- Serve it the second it comes off the heat. Stir fry waits for no one. Have your rice cooked and bowls ready before you start, because the sauce keeps thickening as it cools and you want that glossy just-from-the-wok shine on the plate.
Beef and Broccoli Stir Fry FAQ — The Questions I Get Every Time
What’s the best cut of beef for beef and broccoli stir fry?
Top sirloin is my go-to — it’s tender enough to stand up to a quick sear and affordable enough to feed a crowd. Flank steak and skirt steak also work beautifully if that’s what you have. The key with any cut is to slice it thin against the grain so it stays tender. Avoid cuts like chuck or round, which need long cooking to break down.
Can I use frozen broccoli for beef and broccoli stir fry?
You can, but fresh is better. Frozen broccoli releases a lot of water as it thaws in the pan, and the sauce ends up thinner and the broccoli ends up mushy. If frozen is what you have, thaw it completely first and pat it dry with paper towels before it hits the wok. Fresh broccoli crowns cut into bite-sized pieces give you that crisp-tender texture you’re looking for.
Can I make beef and broccoli stir fry ahead of time?
The sauce can absolutely be mixed up to 2 days ahead and stored in the fridge — give it a good whisk before adding it to the pan, because the cornstarch settles. You can also slice the steak and chop the vegetables up to a day ahead. But the actual stir fry needs to be cooked right before serving — it’s a 30-minute meal for a reason. Reheated stir fry loses that crisp texture that makes it special.
Can I use fresh ginger instead of ground ginger ?
Yes! One teaspoon of freshly grated ginger equals about a quarter teaspoon of ground ginger — so for this recipe, swap the 1/4 teaspoon of ground ginger for 1 teaspoon of fresh grated. Fresh has a brighter, sharper flavor; ground is mellower and more aromatic. Both work beautifully in this sauce. I usually use ground because it’s what I keep stocked, but if you have fresh ginger on hand, by all means use it.
What do I serve with beef and broccoli stir fry?
White rice is the classic — jasmine rice is my favorite for serving because it stays fluffy and soaks up the sauce. Brown rice works too if you want more fiber. For a low-carb version, cauliflower rice or zoodles hold up well. If I’m feeding a real crowd, I’ll add a side of vegetable spring rolls or potstickers to round out the meal.
How do I store and reheat leftover beef and broccoli stir fry?
Leftovers store beautifully in an airtight container in the fridge for up to 3 days — honestly, the flavors get even better overnight as everything marinates in the sauce. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts. Avoid the high-heat reheat — it’ll toughen the steak.
How do I double beef and broccoli stir fry for a crowd?
I doubled the recipe in my video because we are seven at the table and one batch doesn’t quite get there. The key when doubling is to cook the meat in two or three batches rather than dumping it all in at once — crowded steak steams instead of sears. The vegetables can go in together. If you’re cooking for ten or twelve, make two pans side by side rather than one giant pan, so everything stays crisp-tender instead of mushy.
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Ingredients
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Equipment
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Beef and Broccoli Stir Fry — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.