Do you have those days when dinner feels impossible? You’ve had a full day, everyone’s hungry, and take-out sounds so tempting. That’s where this beef and broccoli stir-fry recipe comes to the rescue!
Just like my mixed vegetable stir-fry and deconstructed egg roll (in a bowl), beef and broccoli stir-fry comes together in about 30 minutes, it’s freezer-friendly, and it tastes better than any take-out version. Plus, you’ll know exactly what’s going into it—no mystery sauces, no preservatives, just real food that nourishes your family.
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Quick Look at This Recipe
- ✅ Recipe Name: Homemade Beef and Broccoli Stir Fry Recipe
- ✅ Ready In: ~30 minutes
- ✅ Yield: 8 Servings
- ✅ Calories: 290
- ✅ Tools: Skillet, cutting board, and knife
- ✅ Freezer Friendly: Yes, transfer cooled stir fry in an airtight container and freeze for up to three months.
- ✅ Why You’ll Love It: Quick and easy recipe made completely from scratch using whole food ingredients.
- ✅ Tip: If you use soy sauce, be careful how much salt you add to your beef before searing.
What Makes This Recipe Unique?
- Fast – This recipe comes together so quickly: I can usually get it and a pot of jasmine rice on the table in under thirty minutes.
- From-Scratch Flavor – Homemade stir-fry sauce makes all the difference—rich, balanced, and full of flavor.
- Versatile – Works with almost any tender cut of beef (flank, skirt, or sirloin). To keep this dish gluten-free, opt for Tamari in the stir-fry sauce.
- Meal Prep – Stocking my freezer with make-ahead meals, such as easy meatloaf, frugal black bean enchiladas, comforting frozen chicken pot pie (in a jar!), chicken masala, and this beef and broccoli stir-fry recipe helps us avoid grabbing take-out even on our busiest nights.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Beef – Flank or skirt steak works beautifully. Slice thin against the grain for tenderness.
- Broccoli – Fresh florets, bite-sized for even cooking.
- Onion – Sliced thin for sweetness and depth.
- Tallow – We use rendered lard, but you can use your preferred cooking fat.
- Stir-Fry Sauce – Skip the bottled stir-fry sauce and make your own using soy sauce, cornstarch, garlic, ginger, and red pepper flakes.
Recipe Variations
- Rice – Serve over jasmine rice, quinoa, or farro.
- Low-Carb Option – Try cauliflower rice.
- Optional Garnishes – Sprinkle with sesame seeds, sliced green onions, or even fermented carrots for an extra crunch and added probiotics.
Beef and Broccoli Stir Fry Recipe Instructions
Step 1: Make the stir-fry sauce by whisking the soy sauce, cornstarch, garlic, ginger, and red pepper flakes together in a medium bowl. Set aside.
Step 2: Heat a large cast-iron skillet over medium-high heat. When the skillet is very hot, melt two tablespoons of tallow. Salt and pepper the beef, then add it to the hot pan and sear, 2 to 4 minutes on each side, until slightly undercooked to your preference. Set aside on a cutting board and let it rest for 15 minutes before slicing it thin.
Step 3: While the meat rests, reduce the skillet’s heat to medium and add the broccoli and onion. Sauté, stirring occasionally, until the broccoli is softened and the onion has started to caramelize. Return the sliced beef to the skillet and pour the stir-fry sauce over the beef and broccoli. Simmer and stir until thickened.
Step 4: Serve hot over rice, garnished if desired.
Storage Instructions
Store leftovers separately (stir fry and rice) in an airtight container and refrigerate for up to three days. Gently reheat in a skillet on medium heat. To prevent the stir-fry from drying out, add a bit of water or chicken bone broth to the pan.
Rice does not freeze well, but you can freeze the beef and broccoli stir fry. Just transfer the cooled stir-fry to an airtight container and store it in the freezer for up to three months. Thaw in the refrigerator overnight before reheating on the stovetop.
The Homestead Kitchen
This recipe for beef and broccoli stir-fry was featured in issue No.50 of the Homestead Kitchen magazine. This is the magazine we wish we had when we first started homesteading!
I wanted to make healthy, delicious meals from scratch that my family loved, but Better Homes & Gardens didn’t really prepare me for the overwhelming abundance of the seasonal, homesteading life.
What do you do with all those eggs? Those bushels of green beans? That 25-lb bag of wheat berries? Or all that basil?
We started publishing the Homestead Kitchen magazine to give homesteaders an affordable, inspiring read chock-full of the BEST recipes, DIY projects, and tips to make homesteading doable and FUN.
Now, the Homestead Kitchen magazine is available in print! So subscribe today and start enjoying this magazine in the palm of your hand.
Other Posts You May Enjoy
- Mixed Vegetable Stir-Fry
- Egg Roll in a Bowl
- Fermented Ginger Carrots
- Easy Meatloaf (Freezer Meal Prep)
- Frozen Chicken Pot Pie (In a Jar!)
Did you try this broccoli stir fry recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Homemade Beef and Broccoli Stir Fry Recipe
Equipment
- Large Skillet
- cutting board Learn how to clean a wooden cutting board here.
- knife Learn knife sharpening basics here.
Ingredients
For the Sauce:
- 1 Cup Tamari or soy sauce
- 2/3 Cup Honey
- 2 Tablespoons Corn Starch
- 2 Cloves Garlic minced
- 1 Tablespoon Ginger minced
- 1/8 teaspoon Red Pepper Flakes
For the Stir-Fry:
- 2 Tablespoons Tallow We use rendered lard, but you can use your preferred cooking fat.
- 1 Pound Beef Flanksteak or skirt steak works well
- 2 Heads Broccoli cut into bite-sized florets.
- 1 Large Onion sliced thin
- Optional Steamed Rice for serving
- Optional Garnishes sesame seeds, green onions, coconut flakes, or fermented carrots
Instructions
- Make the stir-fry sauce by whisking all the ingredients together in a medium bowl. Set aside.
- Heat a large cast-iron skillet over medium-high heat. When the skillet is very hot, melt two tablespoons of tallow.
- Salt and pepper the beef, then add it to the hot pan and sear, 2 to 4 minutes on each side, until slightly undercooked to your preference. Set aside on a cutting board and let it rest for 15 minutes before slicing it thin.
- While the meat rests, reduce the skillet’s heat to medium and add the broccoli and onion.
- Sauté, stirring occasionally, until the broccoli is softened and the onion has started to caramelize.
- Return the sliced beef to the skillet and pour the stir-fry sauce over the beef and broccoli. Simmer and stir until thickened.
- Serve hot over rice, garnished if desired.
