Quick Stir-Fry Beef and Broccoli

Quick Stir-Fry Beef and Broccoli

I don’t know about you, but I get a craving for Asian inspired dishes at least once a week if not more. This quick stir-fry beef and broccoli is one of the easiest recipes to make at home when you’re feeling the mood. It takes less time than takeout, it is cliché to say, I know, but for this recipe it’s actually true, you can set a timer.

Using super simple ingredients this an IDEAL weeknight dinner, you can probably make this in 15-20 minutes tops.

Quick Stir-Fry Beef and Broccoli

Stir-Fry Beef and Broccoli – Simple Ingredients

Skirt Steak: Skirt steak is a cut that is thin and flat. It is known to be very flavorful and is best when cooked quickly over high heat making it perfect for this quick stir-fry.

Soy Sauce: I find that the less-sodium soy sauces taste better.

Hoisin Sauce: A thick salty and sweet bold sauce that provides the main flavors of this stir-fry. It can be similar to BBQ sauce but with more of an Asian flare of flavor.

Rice Vinegar: Is a milder vinegar that adds a little acidity to the sweet and salty to help create the perfect balance.

Brown Sugar: In my opinion, brown sugar and soy sauce go hand-in-hand. A little bit of the warm brown sugar gives the hint of molasses which deepens the flavors of the stir-fry.

Red Pepper Flakes: Found in the spice aisle of the grocery store. This will add a little heat to the sweet and salty flavors we will get from the pan sauce.

Green Onions: Thinly sliced green onions (otherwise known as scallions) are a mild onion. You will use the white end in the recipe and the green tops for garnish.

Broccoli: You will want to use fresh broccoli for the best flavor. Cut the broccoli into bite-size florets.

Quick Stir-Fry Beef and Broccoli

Stir-Fry Beef and Broccoli – Easy Rice

You can serve this on the side of any rice you love.

Types of Rice: Here is a quick guide for rice, I know it can get confusing in the grocery store, below are a few rice options for this recipe.

During the preparation of white rice for shelf-stability the grains are processed and they lose a lot of their natural nutrients, however iron, thiamine (vitamin B1), niacin (vitamin B2) and folate are added back (healthline).

Long Grain White Rice/Jasmine Rice: Light and fluffy, plump and soft. The “normal” rice when you think of white rice or rice pilaf.

Short Grain Rice: Otherwise known as, sticky white rice which is another favorite in our house. This is our favorite to pop in the microwave (amazon affiliate link). 

Brown Rice: Brown rice does not go through the same process as white rice so it retains some of its natural nutrients and fiber. It shares the same characteristics of the long grain/jasmine rice mentioned above but will have more of a bite.

Quinoa: quinoa is not a rice but it is a grain. If you want to make this more of an Asian inspired healthy bowl, swap out the rice for your favorite quinoa.

To Make Stir-Fry Beef and Broccoli Rice:
There are a few different ways to make rice. I find the doing it in the instant pot is my favorite. This is my go-to Instant Pot recipe for how to do that.

To cook rice on the stove:
1 cup of long-grain white rice: 1 1/2 cups of water (FYI 1 cup of rice will be 3-4 servings cooked)

Rinse the rice, under cold running water, rinse the rice until the water runs clear.

Add the rice and water into a pot (make sure the pot has a well-fitted lid). Bring the water up to a boil, add the lid. Turn the heat down to a low simmer for 15-17 minutes, until the water is gone and the rice to cooked through. Do no take the lid off during the simmering.

Fluff with a fork and serve with the stir-fry beef and broccoli.

Quick Stir-Fry Beef and Broccoli

Quick Stir-Fry Beef and Broccoli

This quick stir-fry beef and broccoli is one of the easiest recipes to make at home, using super simple ingredients, ideal for any weeknight, takes less time than take-out.
5 from 3 votes
Print Pin Rate
Course: Main Course, Weeknight Dinner
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes


  • 2 TBSP Olive Oil
  • 1 lb Skirt Steak
  • 2 TBSPS Green onions - thinly sliced white end
  • ¼ cup Soy Sauce
  • 2 TBSPS Hoisin Sauce
  • 1 TBSP Rice Vinegar
  • 1 TBSP Brown Sugar
  • ¼ tsp Red Pepper Flakes
  • 1 head Fresh Broccoli (about 4 cups)
  • Rice See blog notes


  • If you are making rice or quinoa, start that first.
  • In a large skillet, over medium high heat, add your olive oil and let it heat up until it shimmers. While you wait, you can cut up your skirt steak into bite size pieces and thinly slice the white end of your green onions.
  • Add your skirt steak and let it start to quickly brown, toss it a few times so the meat browns on all sides.
  • As the skirt steak browns, mix together the sauce - whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar and red pepper flakes.
    Cut up the broccoli.
  • Once browned, turn the heat down on your skirt steak, pour in the sauce mixture and add in the broccoli. Toss to incorporate.
  • Add a lid and let is cook over medium heat until the broccoli steams to your preferred crunchiness, about 5-7 minutes) and the sauce thickens.


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