Easy Beef and Broccoli

Healthy Beef and Broccoli is a go-to weeknight dinner that never disappoints! Made with simple, clean ingredients without sacrificing on taste. Kid-approved and it makes the best leftovers.

This Easy Beef and Broccoli recipe is a flavorful and delicious meal that is kid-friendly and makes such amazing leftovers! Made with juicy and tender beef, fresh broccoli, a flavorful stir fry sauce and served over your choice of rice or cauliflower rice.

Beef And Broccoli Stir Fry

We love nothing more than a quick weeknight dinner that is full of great flavor and that everyone loves! This classic beef and broccoli stir fry is exactly that. It’s a healthy spin on the traditional takeout food that you can make in your own kitchen. We love keeping it simple with broccoli florets and mushrooms but you can toss in any vegetables you have on hand! It is on regular rotation at our house.

Why You Will Love This Recipe

  • Flavor: the flavor here is just SO good! The beef is nicely seared, lightly seasoned, and then that sauce … so good!
  • Kid-Friendly: My kiddos have officially approved this recipe!
  • Healthier version of takeout: This is my healthier spin on your classic takeout version of Beef and Broccoli! We are using coconut aminos instead of soy sauce, orange juice instead of sugar and arrowroot to thicken instead of cornstarch.

What You Will Need

  • sirloin steak – simply cut this, against the grain, into nice thin strips.
  • arrowroot powder – used to coat the steak strips and thicken things up.
  • ghee or olive oil – just a bit in the pan to help sear the steak! Use what works for you.
  • kosher salt and ground black pepper – simple seasoning that is always necessary when cooking meat.
  • coconut aminos – you can also use soy sauce if you don’t need it to be Whole30/Paleo.
  • broccoli florets & sliced mushrooms – fresh vegetables that are traditional to any stir fry dish.
  • stir fry sauce – we have included an easy homemade recipe in our recipe card below or you can grab a store-bought option at your local grocery store!

What Cut Of Beef Is Best For Beef and Broccoli Stir Fry

We love using sirloin steak! That’s what you are seeing in our photos and recipe card. You want to make sure the beef you pick is tender and lean, not fatty. Other great options are flank steak, top round steak, or tri-tip steak.

How to Make Beef and Broccoli

To begin this easy process, just grab a large chef’s knife and cutting board to slice your beef into thin slices.

Now place all of the stir fry sauce ingredients in a small bowl, whisk together, and set aside.

Pro tip: a mason jar also works really well for this! Just place your sauce ingredients in the mason jar, seal with the lid, and shake.

In a separate mixing bowl, toss your steak strips with the arrowroot powder to lightly coat your beef before searing it.

Next, season the beef strips with salt and pepper. Then bring a large cast iron skillet to medium high heat, add the ghee or olive oil, and sear for 1-2 minutes on each side. This may need to be done in batches.

Once all of your steak is cooked, set it aside and deglaze your pan with coconut aminos. Then add the broccoli and mushrooms to cook for about 5 minutes.

Finally, add the stir-fry sauce and cooked beef to the pan. Bring to a light simmer and the sauce will thicken up nicely!

Serve immediately and enjoy!

Can I Make Beef And Broccoli Ahead Of Time

Absolutely! This will reheat very well and is a great option to meal prep for the week. Simply make the beef and broccoli stir fry and your rice of choice, let them cool slightly, place in airtight containers, and store in the refrigerator for up to 5 days. Then reheat them in the microwave when you are ready to eat!

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!


Beef and Broccoli Recipe – a flavorful, better-than-takeout dinner that your whole family will love!



  • 1/4 cup chicken broth
  • 1/2 cup coconut aminos (or soy sauce if not Whole30)
  • 3 tablespoons rice vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon arrowroot powder
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon sesame oil
  • pinch of kosher salt

Beef and Broccoli:

  • 22.5 lb sirloin steak (remove fat and then slice against the grain into thin strips)
  • 23 tablespoons arrowroot powder
  • 46 tablespoons ghee (or olive oil)
  • kosher salt and ground black pepper
  • 1/4 cup coconut aminos (or soy sauce if not Whole30)
  • 4 heaping cups of broccoli florets
  • 1 pint of sliced mushrooms
  • your choice of cauliflower rice (Whole30/Paleo) or regular rice


  1. In small mixing bowl, combine Sauce ingredients and whisk together; set aside.
  2. Take large cast iron skillet and bring to medium heat.  Add 1 tablespoon of ghee. Let it melt and coat the pan.
  3. Place arrowroot in a medium-sized bowl. Place the steak and arrowroot on the counter next to your cast iron skillet.
  4. Working in batches, lightly place pieces of beef in the arrowroot and lightly coat them. Shake off any excess and add to the pan. Continue, spacing out the beef strips so they aren’t touching, until you have filled up the cast iron skillet. Lightly season with salt and pepper.
  5. Cook the strips approximately 1 minute per side, remove, and place on a clean plate. Continue until all the beef is seared on both sides (this should take about 3-4 batches) adding a tablespoon of ghee (or more) in between each batch to keep the bottom of the skillet from drying out.
  6. Once steak is all cooked and set aside, add approximately 1/4 cup coconut aminos to pan to deglaze (scraping up all the bits from the bottom).
  7. Add broccoli and mushrooms and stir and cook for about 5 minutes.
  8. Add sauce (whisk the sauce again before adding as the arrowroot may sink to the bottom) and bring to a light simmer. Stir until it starts to thicken, about 2 minutes.
  9. Add steak (along with any juices that have settled on the plate) and stir to fully mix.
  10. Remove from heat and serve immediately. If you want to keep it Paleo/Whole30, you can eat it plain or with some cauliflower rice.  If you aren’t concerned with Paleo/Whole30, then I would suggest serving it with some brown rice.


  • Searing the beef: When cooking the beef in the cast iron skillet, feel free to really just sear the strips on both sides. If you really don’t like more of a medium/medium-rare beef then cook it a bit longer.
  • Serving: If you want to keep it Paleo/Whole30, you can eat it plain or with some cauliflower rice.  If you aren’t concerned with Paleo/Whole30, then I would suggest serving it with some brown rice.
  • Storage: Store in refrigerator for up to 5 days in an airtight container.


  • Serving Size: 1 cup
  • Calories: 384
  • Sugar: 1.8 g
  • Sodium: 1158.3 mg
  • Fat: 17.8 g
  • Carbohydrates: 19.3 g
  • Protein: 36.4 g
  • Cholesterol: 106.2 mg