This is legit the best beef and broccoli stir fry recipe. Juicy flank steak and crisp broccoli florets are tossed in a sticky, flavorful sauce that’s ready in under 30 minutes — a total weeknight win. My whole family leaves clean plates every single time.

Beef and broccoli stir fry with sliced beef, broccoli florets, red peppers, and sesame seeds coated in a glossy sauce

It’s also the most popular recipe in the SKS community — for good reason! Try it and let me know what you think in the comments below.

This dish is close to my heart. Growing up, my dad made the best stir fries, and every bite takes me back to those cozy family dinners. Now, as a mom of two preschoolers, I make it often — and I’m excited to share all the little tricks that make it taste just right.

What Makes This Beef Broccoli Stir Fry so Delicious?

Tender beef, every time: A quick marinade with baking soda and arrowroot starch breaks down the muscle fibers and locks in moisture.

Sauce that clings: Arrowroot gives the sauce that glossy, sticky texture that coats every bite.

Quick and fresh: Thin slices of beef and crisp veggies mean dinner’s ready in minutes.

Naturally gluten- and soy-free: Coconut aminos replace soy sauce for a slightly sweeter, less salty balance.

Step by Step to Make This Beef and Broccoli Stir Fry

Slice beef thinly against the grain (freezing for 10 minutes makes this easier).

Step by Step instruction on how to make beef broccoli stir fry - Raw beef pieces in a glass bowl coated with cornstarch and marinade ingredients, shown from an overhead view.
In a bowl, mix beef with arrowroot starch, baking soda, coconut aminos (and Shaoxing wine if using).
Step by Step instruction on how to make beef broccoli stir fry - Raw beef pieces in a glass bowl mixed together with cornstarch and marinade ingredients, shown from an overhead view.
Combine well to make sure the beef is covered in the marinade.
Step by Step instruction on how to make beef broccoli stir fry - Heat oil in a large pan or wok.
Heat oil in a large pan or wok.
Step by Step instruction on how to make beef broccoli stir fry - Add garlic, stir quickly until fragrant.
Add garlic, stir quickly until fragrant.
Step by Step instruction on how to make beef broccoli stir fry - Toss in broccoli and carrots, stir-fry until slightly tender but still crisp.
Toss in broccoli and carrots, stir-fry until slightly tender but still crisp.
Step by Step instruction on how to make beef broccoli stir fry - Add in red bell pepper to sauté.
Add in red bell pepper to sauté.
Step by Step instruction on how to make beef broccoli stir fry - Push the veggie to the side, Add beef in a single layer. Let it sear.
Push the veggie to the side, Add beef in a single layer. Let it sear.
Step by Step instruction on how to make beef broccoli stir fry - Flip and sear just till browned.
Flip and sear just till browned — don’t overcook, the thin slices cook fast.

Be mindful to not overcook the beef; if thinly sliced it will cook quickly.

Step by Step instruction on how to make beef broccoli stir fry - Stir beef and veggies together.
Stir beef and veggies together.
Step by Step instruction on how to make beef broccoli stir fry - Pour in the sauce and toss until everything is evenly coated.
Pour in the sauce and toss until everything is evenly coated
Step by Step instruction on how to make beef broccoli stir fry - Stir until the sauce thickens.
Stir until the sauce thickens.

Different Cuts I have Tried and Liked

Flank steak is my favorite — tender, flavorful, and quick-cooking. But I have tested these cuts and they also work beautifully:

Steak Tip – I have found this cut through Butcher Box. It is incredibly tender and comes in already cut and ready to cook.

Skirt steak- Similar to flank steak, it just comes from a different area on the cow, best when marinated.

Sirloin steak- Also works best when marinated, sirloin tips or center cuts are best.

Rump steak- Lean, flavorful, tender cut. It can also work in this recipe from my experience. But it cooks best when thinly sliced.

These Tips Will Guarantee Your Perfect Stir Fry

I have made this recipe dozens of time and have come up with a few ways to ensure the most delicious outcome. So you can make them successfully first try!

  1. Slice the beef very thin; place in freezer for ~10 minutes for easier cutting.
  2. Add baking soda to the marinade. Wow did I just blow your mind? Baking soda in my meat? Yes! It will transform a piece of tough steak into the most juicy and tender master piece.
  3. Prepare all of your ingredients before turning on the heat. Some steps can happen really quickly. For example garlic and steaks both cook fast and can be overcooked in a blink of an eye.
  4. Stir often and gently to make sure all the ingredients are cooked evenly and stir fry sauce is coated thoroughly.
  5. * Optional: I love adding 1 – 2 tbsp of Shaoxing Wine when marinating the beef. My dad always says meat needs alcohol to bring out the flavor. Additionally, the alcohol content significantly reduces underheating and ends up with a subtle sweet flavor.
A pan of beef and broccoli stir fry with sesame seeds on top.

My Family’s Favorite Way to Serve

Serve this stir fry over fluffy jasmine rice — our family’s favorite — or with cauliflower rice for a lighter option. The sauce soaks beautifully into every grain.

Want a fresh contrast? Pair it with my Spicy Cucumber Salad — it’s the perfect cooling side.

What’s your favorite thing to add to stir fry? Leave a comment below!

Get the recipe:Authentic Beef and Broccoli Stir Fry {25 Minutes}

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This beef and broccoli stir fry with a sticky stir fry sauce is so flavorful. And it is free of gluten and soy. Easy to make and perfect for the whole family to enjoy!
4.62 stars (65 reviews)
Print Recipe Rate Recipe Pin Recipe

Ingredients

Beef Stir Fry

  • 1 – 1.2 lb Beef Flank Steak, or steak tip thin sliced
  • 1/4 cup cooking oil, divided for stir-frying
  • 1/2 head of broccoli, ~ 1 heaping cup
  • 1 clove of garlic, minced
  • 2 -3 tbsp coconut aminos
  • 1/2 tsp baking soda, **
  • 1 tbsp arrowroot flour, **
  • 1/3 cup carrot slices, optional ****
  • 1/4 cup red bell pepper slices, optional
  • 1-2 tbsp Shao Xing Wine, optional ***

Stir Fry Sauce

Equipment

Instructions 

  • Cut the flank beef steak into medium/thin strips, marinate with coconut aminos, baking soda, and arrowroot flour. Let it marinate for at least 30 minutes.
  • In a small bowl, mix together all the ingredients for the stir fry sauce. Set aside.
  • Heat 2 – 3 tablespoons of neutral oil in a large skillet over medium-high heat. Add minced garlic and saute for 20 – 30 seconds or until fragrant. This step happens quickly, be careful to not burn the garlic.
  • Add broccoli and carrots, stir continously and sautte for 3 – 4 minutes until slightly tender. Add bell pepper slices and cook for another minute (optional)
  • Push the veggies to the side and add 1 – 2 tablespoon in the middle of the pan. Place the beef slices in. Sear both sides until golden brown and to preferred doneness.
  • Turn the heat to low and stir gently until the sauce becomes sticky and thoroughly coat the beef and broccoli stir fry.
  • Serve the beef stir fry on a bed of rice and garnish with sesame seeds or chopped green onion (optional).

Notes

  1. * You can add additional salt to the beef marinade, but take into consideration that the coconut aminos is salty itself.
  2. ** Check out reasons for my TWO secret ingredients under “Tip for the Best Beef and Broccoli Stir Fry”.
  3. *** My dad’s secret weapon – adds incredible depth to the beef.
    • ****Beyond broccoli, you can mix and match: mushrooms, snow peas, bok choy, water chestnuts, green beans, red peppers and more! Basically any crisp veggie that can hold up to high heat!
  4. For a more flavorful dish- you can marinate and let sit in the fridge the morning of the day you will cook this dish
Storage:
Leftovers keep well in an airtight container for up to 3 days. Reheat gently on the stovetop for the best texture.
You can also freeze it for up to 1 month. Thaw in the fridge overnight (or on the counter for a few hours) and reheat on the stove or microwave.
Serving: 1g, Calories: 363kcal, Carbohydrates: 9g, Protein: 33g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 14g, Cholesterol: 90mg, Sodium: 505mg, Fiber: 1g, Sugar: 6g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Asian