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This Beef and Broccolini Stir Fry is your new favorite weeknight dinner—ready in less than 45 minutes and way better than takeout! Tender beef, crisp-tender broccolini, and a flavorful sauce make this dish irresistibly delicious.
I love a good takeout night, but sometimes it’s just easier (and faster!) to throw together something at home. This beef and broccolini stir fry has all the bold, savory sauce you’d expect from a Chinese restaurant, but with simple ingredients from your fridge and pantry. A splash of soy sauce, a drizzle of sesame oil, and some fresh veggies—like bell peppers and broccolini—come together in a large skillet for a flavorful meal in no time. Spoon it over rice or noodles—whatever you’ve got—and dinner is served.
Broccolini might not be something you always keep on hand, and sure—it looks a little like a fancy version of broccoli—but it brings more than just looks to the table. It’s slightly sweeter, more tender, and cooks quicker thanks to its thinner stalks. Broccolini adds a delicate texture and a touch of elegance to this dish, making it feel a bit special even on a regular Tuesday night.
Why You’ll Love This Beef and Broccolini Stir Fry
- Quick and easy: Ready in under 45 minutes, ideal for busy evenings.
- Bold and savory flavors: The sauce offers the perfect blend of sweet, salty, and just a hint of spice.
- Tender beef, crisp veggies: Juicy steak and crunchy broccolini make every bite satisfying.
- Customizable: Easily swap vegetables or adjust the spice to suit your tastes.
- Perfect for meal prep: Leftovers keep beautifully for lunch the next day.
- Broccolini is a standout: More tender and subtly sweeter than broccoli, it also cooks faster—and let’s be honest, it’s just fancy!
Ingredient You’ll Need
- Flank Steak: Thinly sliced flank steak quickly absorbs the flavorful sauce. Cut it against the grain to ensure tenderness.
- Broccolini: Sweeter, more tender, and faster cooking than regular broccoli. Perfect for quick stir fries.
- Soy Sauce: Provides salty, savory depth. Use low-sodium to avoid overly salty results.
- Sesame Oil: Essential for that classic stir fry flavor, adding nutty richness.
- Brown Sugar: Balances the sauce’s savory elements with subtle sweetness.
- Rice Vinegar: Adds brightness and tanginess.
- Garlic and Ginger: Aromatics that form the flavorful base of this dish.
- Red Pepper Flakes: Adds mild heat; adjust according to preference.
- Bell Peppers & Onions: They add color, sweetness, and crunch, complementing the beef perfectly.
How to Make Beef and Broccolini Stir Fry
Here’s how everything comes together—from prepping the sauce to getting that perfect stir fry texture in just a few simple steps.
- Prep the Sauce and Marinate: Whisk beef broth, rice vinegar, hot water, soy sauce, sesame oil, cornstarch, brown sugar, garlic, ginger, and red pepper flakes in a large bowl. Add sliced beef and marinate briefly while you prep the vegetables.
- Sear the Steak: Heat oil in a large skillet or wok on high heat. Cook steak in batches, about 1-2 minutes per batch, until browned and just cooked through. Set aside on a plate.
- Cook the Veggies: Add a tablespoon of oil to the pan. Stir fry broccolini and onions for 3-4 minutes. Add bell peppers and continue stir frying another 2-3 minutes.
- Combine and Cook: Return steak to the skillet, pour in sauce, and stir fry until thickened and combined, about 2 minutes.
- Serve: Enjoy immediately over rice or noodles, garnished with sesame seeds and green onions.
If you want to prep ahead, marinate the whole flank steak for a few hours or even overnight for deeper flavor. Otherwise, this recipe is written for quick prep—just slice the beef first and let it marinate for 15–30 minutes while you get the veggies ready.
Expert Tips and Substitutions
- Swap flank steak for skirt steak, sirloin, or even ground beef.
- Substitute broccolini with regular broccoli, snow peas, or snap peas.
- Use coconut aminos or gluten-free tamari as a gluten-free alternative.
- Adjust or omit red pepper flakes based on your spice tolerance.
Storing and Making Ahead
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat quickly in a skillet or microwave.
Frequently Asked Questions
What’s the best pan to use—wok or skillet? A wok is great if you have one—it heats quickly, handles high temps well, and the sloped shape is great for stir fries. But a large skillet works just fine. The key is medium hight heat and not crowding the pan so your beef and veggies get that nice sear instead of steaming.
Can I use another type of beef? Absolutely! Skirt steak, sirloin, ribeye, or even ground beef are great alternatives.
Is the stir fry very spicy? It has just a gentle heat from red pepper flakes, but adjust according to your preference.
Can frozen broccolini or other veggies be used? Fresh vegetables are best for texture, but frozen will work if thawed and dried well.
How do I reheat leftovers? For best texture, reheat quickly in a skillet; microwave if short on time.
What are some good serving ideas? Great served with white rice, brown rice, cauliflower rice, or stir fry noodles.
Similar Recipes
If this stir fry hit the spot, here are a few more easy and flavorful dishes you might want to try next:
- Creamy Spinach Mushroom Pasta
- Honey Garlic Salmon Bites
- Ground Beef and Broccoli Skillet
- Teriyaki Salmon Stir Fry
- Sweet and Sour Cauliflower with Pineapple
- Chicken Teriyaki Stir Fry
Did you try this Beef and Broccolini Stir Fry recipe? Leave a recipe rating and review below.
Beef and Broccolini Stir Fry
Ingredients
Sauce:
- ½ cup beef broth
- ¼ cup rice vinegar
- ¼ cup hot water
- ¼ cup low sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1 ½ tablespoons packed light brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼-½ teaspoon red pepper flakes
Stir Fry:
- 1 ½ pound flank steak, thinly sliced into bite-sized strips
- 2 tablespoons cooking oil, peanut, avocado, olive, plus more as needed
- 8 ounces broccolini, cut into bite-sized pieces
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Green onion, thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
- In a large bowl, add the sauce ingredients, whisking well to combine and dissolve the sugar. Place the sliced steak strips into the sauce to marinate while you prepare the vegetables.
- When ready to cook, heat 1 tablespoon of oil in a wok or large skillet set over high heat. Stir fry half of the steak, reserving the sauce, for 1-2 minutes until no longer pink. Transfer to a clean bowl or plate and repeat with remaining steak, adding more oil if needed.
- Heat 1 tablespoon of oil in the wok. Add broccolini and onion and stir fry for 3-4 minutes. Add the bell pepper and continue frying for another 2-3 minutes.
- Add the cooked steak and reserved sauce and stir fry for about 2 minutes until sauce thickens and steak is warmed through.
- Serve over rice or noodles, garnished with green onions and sesame seeds as desired.
Notes
- Leftovers stay fresh in the fridge for up to 3 days.
- Broccoli florets or snow peas work well as alternatives to broccolini.
- For gluten-free, swap soy sauce for coconut aminos.
- Delicious served over rice, noodles, or cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
