This stir-fry-style steak and broccoli recipe is one of my favorite easy meals to make. Tender strips of marinated sirloin and fresh broccoli florets are cooked up in one pan, and served with rice for a filling and delicious lunch or dinner. It’s simple and packed with protein, which is perfect for my family!
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Beef, broccoli, and rice is a classic combination that my whole family loves. Marinated in a deliciously savory sauce, this top sirloin cut against the grain is never chewy!
What’s in This Steak and Broccoli Recipe?
- Steak: I like sirloin because it is lean and low-fat.
- Broccoli: Cut the broccoli into bite-sized florets so it cooks evenly.
- Marinade: Garlic, onion, lemon, Worcestershire sauce, beef bouillon granules, thyme, oregano, and crushed red pepper flakes create a zesty marinade that infuses this dish with so much flavor.
Tips for Success
- Top sirloin is my favorite cut.
- You can also use pre-cut stir-fry beef!
- Make sure to cook the beef in a smoking hot pan to seal in the juices.
- Don’t overcrowd the meat, or it will steam rather than sear.
How to Store and Reheat
Store leftover steak and broccoli in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through.
Freeze steak and broccoli stir fry in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This savory steak recipe is perfect served simply over a bed of white rice. If you’re feeling fancy, try this spiced rice pilaf recipe. It’s also great over mashed potatoes or roasted baby potatoes.
Steak and Broccoli Recipe
Ingredients
- 1½ pounds sirloin steak sliced against the grain
- 2 tablespoons unsalted butter (¼ stick)
- 1 pound broccoli florets
- 3 cups cooked white rice for serving
For the Marinade
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 onion sliced
- 1 tablespoon lemon juice (from ½ lemon)
- ½ tablespoon Worcestershire sauce
- ½ teaspoon beef bouillon granules
- 1 teaspoon dried thyme
- 1½ teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
Instructions
- Combine all ingredients for the marinade in a large bowl, then add the steak strips. Cover with aluminum foil and marinade for 30 minutes at room temperature.2 tablespoons vegetable oil, 3 cloves garlic, 1 onion, 1 tablespoon lemon juice, ½ tablespoon Worcestershire sauce, ½ teaspoon beef bouillon granules, 1 teaspoon dried thyme, 1½ teaspoons dried oregano, ¼ teaspoon crushed red pepper flakes, Kosher salt and freshly ground black pepper, 1½ pounds sirloin steak
- Heat a large skillet over high heat until it is smoking hot. Sear the steak strips in batches for 1-2 minutes on each side, until the edges are crispy and browned. Add oil if needed. Remove the strips from the skillet and set aside on a plate by leaving the marinade juices in the skillet.
- Use the same skillet to stir fry broccoli. Heat on medium and melt butter. Stir broccoli and toss occasionally until the sauce reduces and the broccoli is cooked to your liking.1 pound broccoli florets, 2 tablespoons unsalted butter
- Transfer the steak strips back to the pan to reheat with the broccoli.
- Serve with cooked white rice.3 cups cooked white rice
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Steak and Broccoli Step by Step
Marinate the Steak: Combine 2 tablespoons of vegetable oil, 3 cloves of minced garlic, 1 sliced onion, 1 tablespoon of lemon juice, ½ tablespoon of Worcestershire sauce, ½ teaspoon of beef bouillon granules, 1 teaspoon of dried thyme, 1½ teaspoons of dried oregano, ¼ teaspoon of crushed red pepper flakes, and kosher salt and freshly ground black pepper to taste in a large bowl, then add 1½ pounds sirloin steak strips. Cover with aluminum foil and marinade for 30 minutes at room temperature.
Cook the Steak: Heat a large skillet over high heat until it is smoking hot. Sear the steak strips in batches for 1-2 minutes on each side, until the edges are crispy and browned. Add oil if needed. Remove the strips from the skillet and set aside on a plate by leaving the marinade juices in the skillet.
Cook the Broccoli: Use the same skillet to stir-fry 1 pound of broccoli florets. Heat on medium and melt 2 tablespoons of unsalted butter. Stir the broccoli and toss occasionally until the sauce reduces and the broccoli is cooked to your liking.
Serve with Rice: Transfer the steak strips back to the pan to reheat with the broccoli. Serve with 3 cups of cooked white rice.
Yes! This recipe is a great source of protein, potassium, fiber, vitamin A, vitamin C, calcium, and iron. However, it is also high in saturated fat, sodium, and cholesterol, so enjoy it in moderation as part of a balanced diet.
We find top sirloin to be the best cut for a stir fry, but you could also use tri-tip, ribeye, strip, or tenderloin. Some grocery stores and butcher shops even sell packages of pre-cut stir-fry beef, which is perfect for this recipe!
For the most tender steak, use a very sharp knife to cut against the grain, marinate the steak to tenderize it, cook it in a smoking hot pan to seal in the juices, and take care not to overcrowd the pan.
Sure! This recipe reheats well and makes a good meal prep recipe. Simply store it in an airtight container in the refrigerator until ready to reheat and serve.
this recipe was quick,easy and delicious. This is now a family favorite
we had it with mash potato