This beef and broccoli stir fry has earned a permanent spot in weeknight dinner rotations—and for good reason. Tender, restaurant-style beef, crisp broccoli, and a glossy, savory sauce all come together in just 25 minutes using one pan and simple ingredients.
The beef is unbelievably soft (yes, that velvety takeout texture!), the sauce clings perfectly to every bite, and the whole dish is naturally gluten-free and soy-free. It’s fast, reliable, and packed with big flavor without complicated steps.
Readers love this recipe because it delivers ultra-tender beef without special equipment, comes together quickly with minimal prep, and tastes just as good as a favorite stir-fry spot—only fresher.
The beef is fantastic…but the real magic is how everything comes together in that sticky, savory sauce that coats every slice of beef and every piece of broccoli. Simple, satisfying, and endlessly crave-worthy.
For Beef & Broccoli Stir Fry
- Beef Flank Steak (or Steak Tip) – thinly sliced for quick cooking and maximum tenderness. This cut soaks up the marinade beautifully and stays juicy when stir-fried.
- Cooking Oil – used in stages to stir-fry both the vegetables and the beef, ensuring proper searing without steaming.
- Broccoli – adds crunch, color, and balance to the rich beef and sauce. It holds up well to high heat.
- Garlic – brings bold, aromatic flavor that forms the base of the stir fry.
- Coconut Aminos – provides savory depth similar to soy sauce while keeping the dish gluten-free and soy-free.
- Baking Soda – a key ingredient that helps tenderize the beef, giving it that soft, restaurant-style texture.
- Arrowroot Flour – coats the beef lightly and helps create a smooth, glossy finish once the sauce thickens.
- Carrots (optional) – add a touch of sweetness and extra crunch.
- Red Bell Pepper (optional) – brings freshness, color, and mild sweetness to the dish.
For the Stir Fry Sauce
- Coconut Aminos – the main seasoning for the sauce, delivering umami and saltiness without soy.
- Water or Beef Stock – thins the sauce just enough to coat everything evenly while keeping it rich.
- Rice Vinegar – adds brightness and balances the savory flavors.
- Sesame Oil – contributes a warm, nutty aroma that rounds out the sauce.
- Arrowroot Flour – thickens the sauce so it clings perfectly to the beef and broccoli.
Easy 25-Minute Beef & Broccoli Stir Fry
This beef and broccoli stir fry features tender slices of marinated beef, crisp vegetables, and a glossy, savory sauce. It’s naturally gluten-free and soy-free, quick enough for weeknights, and satisfying for all ages.
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Servings: 6
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Calories: 363 kcal | Carbohydrates: 9 g | Protein: 33 g | Fat: 20 g | Saturated Fat: 5 g | Cholesterol: 90 mg | Sodium: 505 mg | Fiber: 1 g | Sugar: 6 g
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Ingredients
Beef Stir Fry- 1 – 1.2 lb beef flank steak or steak tip, thinly sliced
- 1/4 cup cooking oil, divided
- 1/2 head broccoli (about 1 heaping cup)
- 1 clove 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)
- 1/3 cup coconut aminos
- 1/4 cup water or beef stock
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tbsp arrowroot flour
Instructions
- Slice the beef into medium-thin strips. Combine the beef with coconut aminos, baking soda, and arrowroot flour, mixing until evenly coated. Allow the beef to marinate for at least 30 minutes.
- In a small bowl, whisk together all the stir fry sauce ingredients. Set aside.
- Heat 2–3 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 20–30 seconds, just until aromatic. Avoid browning.
- Add broccoli and carrots to the pan. Stir continuously and cook for 3–4 minutes, until the vegetables begin to soften. If using, add the bell pepper and cook for an additional minute.
- Push the vegetables to the sides of the pan. Add 1–2 tablespoons of oil to the center, then place the beef in the hot area. Sear on both sides until browned and cooked to your preference.
- Reduce heat to low. Pour in the prepared stir fry sauce and gently toss everything together until the sauce thickens and evenly coats the beef and vegetables.
- Serve hot over rice. Garnish with sesame seeds or chopped green onions if desired.
- Additional salt may be added to the beef marinade if desired, but coconut aminos already contribute saltiness.
- Baking soda and arrowroot flour help create extra tender beef and a glossy sauce.
- Beyond broccoli, other sturdy vegetables such as mushrooms, snow peas, bok choy, water chestnuts, green beans, or red peppers work well.
- For deeper flavor, the beef can be marinated earlier in the day and kept refrigerated until cooking.
Calories: 363 kcal | Carbohydrates: 9 g | Protein: 33 g | Fat: 20 g | Saturated Fat: 5 g | Cholesterol: 90 mg | Sodium: 505 mg | Fiber: 1 g | Sugar: 6 g
- What cut of beef works best for this stir fry?
Flank steak is ideal here because it slices easily and cooks quickly, staying nice and tender. That said, skirt steak, sirloin, or flat iron will all work just fine. The real key? Slice thinly against the grain—that’s what keeps the beef tender. - Do I really need to marinate the beef?
Short answer: yes, if you can. Even a quick 20–30 minute marinade makes a noticeable difference in tenderness and flavor. If you’re organised and can marinate it earlier in the day, even better—but don’t stress, this recipe is forgiving. - Can I substitute the coconut aminos?
Absolutely. If soy isn’t an issue for you, low-sodium soy sauce or tamari can be used in the same quantities. Just keep in mind they’re saltier, so taste before adding any extra seasoning. - How do I know when the sauce is ready?
Once the sauce goes in, turn the heat down and stir gently. You’re looking for a glossy, slightly sticky sauce that coats the beef and broccoli rather than pooling in the pan. This usually happens very quickly—about 1 to 2 minutes. - Can I change up the vegetables?
Yes! This recipe is very flexible. Any vegetables that hold up well to high heat—like snow peas, green beans, mushrooms, bok choy, or capsicum—are great additions. Just don’t overcrowd the pan, or you’ll miss out on that lovely stir-fry sear.
