This easy 20 Minute Beef & Broccoli Stir Fry is made with tender steak, crunchy veggies, and an amazing sweet and spicy sauce. A healthy meal that’s perfect for hectic weeknights!
20 Minute Beef & Broccoli Stir Fry Recipe
So I have a question. Do you guys make a lot of stir fry’s at home?
I honestly don’t. But I’m not sure why, because on those off days that I do make one. I’m all like, “why don’t I make more stir fry’s?” They’re packed with veggies, you can customize it to what you like, add in the protein you like as well as a simple sauce and dinner is on the table in like 20 minutes.
Usually I just order Chinese food if I’m craving something instead of making my own. Pure laziness. But after the ease of today’s recipe, things might change in that department.
By our house we have this incredible Chinese/Japanese Fusion restaurant. Normally I really like to order their sushi rolls but clearly I can’t do the whole raw fish thing right now. The last time we went I ordered Mongolian Beef. Which is not my typical, usually I order Honey Seared Chicken or Sweet & Sour Chicken. But this time, for whatever reason, Mongolian Beef sounded good to me. I had them add veggies in so it wasn’t just the beef.
Y’all it was incredible! I seriously couldn’t stop eating the stuff. The sauce was awesome, light and simple, and I loved that each veggie was covered in it.
Now, enter today’s recipe … this 20 Minute Beef and Broccoli Stir fry. Everything about that Mongolian Beef that I loved so much is in this recipe! A light simple sauce that has a little sweet from some honey and a little heat from the red pepper flakes. Vegetables that are slightly stir fried but not cooked all the way so they still have a little bit of crunch to them and of course the beef.
For most stir fry recipes you’ll see people will coat their protein (i.e. either chicken or steak) in a corn starch drench or sometimes flour. But this time I did an arrowroot coating.
Arrowroot is used a lot in gluten free and paleo cooking. It is found in the spice aisle, and it’s a white powder made from a root. Basically it’s a healthy substitute for using flour or corn starch as a thickening agent. In my opinion, the arrowroot actually works way better if you’re wanting a thick sauce.
This Beef and Broccoli Stir fry is loaded with flavor and is great eaten as leftovers the next day. (if they make it that far)
So the next time you’re tempted to call in an order to go. Hang up the phone and make this Stir fry, take out can wait. This recipe cannot! It has minimal ingredients, is done in 20 minutes and seriously delicious! Obviously, if you don’t want the rice noodles you could easily serve it with brown rice or make your own cauliflower rice for a paleo version of this meal.
Either way, I can’t wait to hear what you think!
Bon Appetit friends!
Tender steak and crunchy veggies are coated in an amazing homemade sweet and spicy sauce in this easy Beef and Broccoli Stir Fry! It’s a healthy weeknight dinner that’s done in 20 minutes.
For the Beef and Broccoli Stir Fry
- 1 lb. flank steak or skirt steak thinly sliced
- 1 tablespoon of arrowroot
- 1 tablespoon grape seed oil
- 8 oz. brown rice noodles
- 4 cups broccoli florets
- 1 red pepper, thinly sliced
- 3 garlic cloves
For the Sweet and Spicy Sauce
- 1/4 cup tamari sauce
- 1/3 cup water
- 1 teaspoon ground ginger
- 1 teaspoon spicy mustard
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon arrowroot
- Optional: top with sesame seeds and sliced green onions
- Add flank steak to a large ziplock bag with 1 tablespoon of arrowroot. Toss around to coat and let sit.
- In the meantime, bring a large pot of water to a boil. Add brown rice noodles to the water, stir and cook for 4-5 minutes. (DO NOT OVER COOK THESE OR THEY WILL BE STARCHY) Immediately remove from pot and drain with cold water. Let sit.
- Heat a wok or large skillet to medium high heat. Add grape seed oil to the pan and the stir fry beef. About 3-4 minutes. Turning to brown each side throughout.
- Remove beef from the pan and place on a plate.
- Immediately add broccoli, red pepper, and garlic to the pan. Stir fry for 3-4 minutes. Stirring occasionally.
- In the meantime, to a small bowl add tamari sauce, water, ground ginger, spicy mustard, honey, red pepper flakes and 1 tablespoon of arrowroot. Whisk to combine.
- Add the beef back to the pan with the vegetables and add the sauce into the pan. Stir everything together. Then cover for 2-3 minutes and stir fry. Once the sauce is thickened you should be ready to serve.
- Serve the beef and broccoli stir fry on top of the rice noodles. (optional: top with sesame seeds and sliced green onions)
- To Store & Reheat: Refrigerate cooled stir fry in an airtight container for up to 4 days. Reheat large portions over low heat, adding a splash of oil and stirring frequently. Individual servings can be microwaved in a heat-proof bowl for 30 seconds at a time.
- To Freeze: Place individual servings of cooled stir fry into separate freezer bags, squeeze the air out, seal and freeze for up to 2 months. Thaw in the fridge before reheating.
- Serving Size: 1 cup + rice noodles
- Calories: 508
- Sugar: 13 g
- Sodium: 583 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 66 g
- Fiber: 10 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: stir fry with beef, beef broccoli stir fry, easy stir fry sauce
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!