This classic Beef and Broccoli Stir Fry is a flavorful weeknight winner! Tender slices of beef, crisp-tender broccoli, and sweet red peppers come together in a savory sauce that’s ready in just 30 minutes. Perfect over rice or noodles, it’s a healthier homemade alternative to takeout.
Beef & Veggies:
1 lb (450 g) stir fry beef (thinly sliced)
1 red bell pepper, sliced
3 cups fresh or frozen broccoli florets
Sauce:
1/2 cup soy sauce
1 cup water
1 tbsp brown sugar
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
Other:
3 tbsp vegetable oil, divided
2 tbsp cornstarch
Prep veggies: Slice red pepper and cut broccoli into bite-sized florets.
Make sauce: Whisk together soy sauce, water, brown sugar, ground ginger, garlic powder, onion powder, salt, and black pepper in a bowl. Set aside.
Make cornstarch slurry: Mix 2 tbsp cornstarch with a small amount of water until smooth. Set aside.
Cook beef: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook beef slices 3–4 minutes until browned. Remove beef and set aside.
Cook vegetables: In the same skillet, add the remaining 1 tbsp oil. Cook red pepper and broccoli 3–4 minutes until tender-crisp.
Combine: Return beef to the skillet with vegetables. Pour in sauce and stir to coat.
Thicken sauce: Stir the cornstarch slurry and pour into the skillet. Cook, stirring constantly, until sauce thickens, 1–2 minutes.
Serve: Remove from heat and serve hot over rice or noodles.
Choose good beef: Thinly sliced stir fry cuts or flank steak work best.
Prep first: Have all veggies sliced and sauce ready—stir fry moves fast!
Don’t overcrowd the pan: Cook beef in batches if necessary to get a nice sear.
Customize: Add mushrooms, snap peas, or carrots for extra flavor and color.