Busy weeknights call for easy stir-fries! Beef and broccoli stir fry recipe can also serve this stir-fry over egg noodles or white rice. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.

Drain, transfer to a bowl and toss with 1 tablespoon sesame oil. Toss 3 tablespoons of the mixture with the beef in a medium bowl. Whisk the cornstarch into the remaining soy sauce mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add another 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add half the meat and let brown on the bottom, 30 seconds, then turn the meat and cook until the other side browns a bit, another 30 seconds.

Add to the baking sheet with the broccoli. Repeat with the remaining 1 tablespoon vegetable oil and meat. Add the water chestnuts and half the chile to the skillet and toss just to heat, 30 seconds. Add the broccoli and meat with any accumulated juices to the skillet and toss to coat and heat through, about 1 minute.

Serve over the pasta and top with the scallions and remaining chile. Every item on this page was chosen by a The Pioneer Woman editor. We may earn commission on some of the items you choose to buy. My family often requests this tasty beef and broccoli stir fry.

It’s great because it combines tender beef and nutritious vegetables in one dish. We enjoy this broccoli beef recipe year-round but especially in summer, when I grow my own broccoli and onions. Plus, it doesn’t heat up the kitchen. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth. In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes.