Beef and Broccoli Stir Fry

5 from 20 votes

Beef and broccoli stir fry is a popular Asian recipe served over white rice. It's easy to make and so much better than take out!

Course Entree

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 269kcal

In a small bowl, mix together the soy sauce, rice wine vinegar, oyster sauce, sesame oil, and cornstarch. Stir until the cornstarch is fully dissolved. Set the sauce aside.
Bring a large pot of water to a boil. Add the broccoli florets and cook for about 2-3 minutes, or until they turn bright green and become slightly tender. Be careful not to overcook. Drain the broccoli and rinse with cold water to stop the cooking process.
Heat 1 tablespoon of oil in a wok or a large skillet over high heat. Add the beef, season with salt and pepper, and spread them out in a single layer. Sear for 1-2 minutes per side, or until the beef is browned. Remove the beef from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of avocado oil. Add the minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds or until fragrant.
Add the blanched broccoli back into the pan and stir-fry for 2-3 minutes, or until the broccoli is tender-crisp.
Return the seared beef to the pan with the vegetables. Pour the sauce over the beef and broccoli. Stir-fry for an additional 1-2 minutes, or until the sauce thickens and coats the ingredients evenly.
Serve over steamed rice or noodles. Garnish with sesame seeds or sliced green onions, if desired.

The nutrition label does not include rice and is only for the beef and broccoli.

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Substitutes: For best results, follow the recipe as is. However if you have any questions about substitutes, feel free to post in the comments.

Serving Size: One serving is 1/4 of the ingredients.