Ditch the Chinese takeout and make this flavorful Beef and Broccoli Stir Fry at home in just 25 minutes. Gluten free, dairy free, and quick to prepare—perfect for busy weeknights.
About a week ago I was craving beef chow fun from my favorite local Chinese restaurant. Instead of driving downtown to get a bowl, I decided to recreate a similar dish at home—and share the results here. The original idea was beef chow fun, which traditionally uses wide rice noodles (hor fun) and bean sprouts, but while shopping I couldn’t find the wide rice noodles or sprouts, so the recipe evolved into a beef and broccoli stir fry that’s just as satisfying.
I used broccolini instead of regular broccoli because I think it creates a slightly more elegant bowl. If you prefer, regular broccoli works equally well—choose whichever is available. The sauce is a simple, well-balanced mix of savory, sweet, tangy and a touch of heat, which comes together quickly and keeps the recipe approachable for cooks of all levels.
Beef & Broccoli Stir Fry Ingredients
- 1/4 cup soy sauce (use tamari for gluten-free)
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp chili paste
- 8 oz pad thai rice noodles
- 1 tbsp sesame oil
- 1 cup Vidalia or sweet onion, sliced
- 2 cups fresh broccoli or broccolini
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 lb ground beef
- 1/4 cup green onions, sliced
Beef & Broccoli Stir Fry Instructions
- Whisk together the soy sauce, sriracha, rice vinegar, honey and chili paste in a small bowl. Set this sauce aside.
- Cook the rice noodles according to package directions. Drain, rinse under cold water to stop cooking, and set aside so they don’t clump.
- Heat the sesame oil in a wok or large skillet over medium-high heat.
- Add the sliced onions and broccoli (or broccolini) and sauté for 4–5 minutes until the vegetables begin to soften.
- Add the minced garlic and ginger and sauté for an additional 1–2 minutes, until fragrant.
- Add the ground beef and cook until browned and cooked through. Drain any excess grease from the pan.
- Add the cooked rice noodles and the reserved sauce to the pan, tossing gently to combine. Stir-fry everything together for 2–3 minutes, allowing the noodles to absorb the sauce and heat through.
- Stir in the sliced green onions, then remove from heat and serve immediately.
Notes and Tips
- This recipe is flexible: swap in thinly sliced flank steak, chicken, or tofu if you prefer. Adjust cooking times accordingly.
- For a gluten-free version, be sure to use tamari or a certified gluten-free soy sauce and check the labels on your chili paste and sriracha.
- If you like more sauce, double the sauce ingredients; for less heat, reduce the sriracha and chili paste.
- To preserve the texture of your noodles, rinse and toss them in a little sesame oil after rinsing so they don’t stick together.
Recipe Details
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Author: Whitney Bond
Nutrition Facts (approximate per serving)
- Calories: 589 kcal
- Carbohydrates: 61 g
- Protein: 24 g
- Fat: 26 g (Saturated Fat: 9 g)
- Cholesterol: 80 mg
- Sodium: 1095 mg
- Potassium: 587 mg
- Fiber: 2 g
- Sugar: 7 g
- Vitamin A: 345 IU (approx.)
- Vitamin C: 47.5 mg
- Calcium: 71 mg
- Iron: 3.5 mg
This beef and broccoli stir fry is a quick, vibrant weeknight meal that delivers big on flavor with minimal fuss. It makes a great addition to a simple rotation of homemade Chinese-inspired dishes and pairs well with extra steamed rice or a light side salad. Enjoy!