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Beef and broccoli stir fry served on a gray plate.

Homemade Beef and Broccoli Stir Fry Recipe

This quick 30-minute stir-fry is packed with tender beef, crisp broccoli, and a rich from-scratch sauce—no bottled shortcuts here! Perfect for busy weeknights when you still want a nourishing, real-food meal on the table fast. Freezer-friendly, family-approved, and oh-so flavorful.
5 from 1 vote
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Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 Servings
Calories: 290kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

Ingredients

For the Sauce:

  • 1 Cup Tamari or soy sauce
  • ⅔ Cup Honey
  • 2 Tablespoons Corn Starch
  • 2 Cloves Garlic minced
  • 1 Tablespoon Ginger minced
  • ⅛ 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.

Notes

Storage and Reheating 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. 
To freeze, transfer the cooled stir-fry to an airtight container and store in the freezer for up to three months. Thaw in the refrigerator overnight before reheating on the stovetop.

Nutrition

Calories: 290kcal | Carbohydrates: 39g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 1710mg | Potassium: 757mg | Fiber: 5g | Sugar: 27g | Vitamin A: 961IU | Vitamin C: 137mg | Calcium: 88mg | Iron: 3mg
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