Beef and Broccoli Stir Fry with Teriyaki Sauce | Beef Teriyaki

Beef and Broccoli Stir Fry with Teriyaki Sauce | Beef Teriyaki

My Beef and Broccoli stir fry recipe is a family favourite especially when we want to use up some leftover roast beef! Tenderstem broccoli, thinly sliced beef, loads of garlic, a few mushrooms and a homemade teriyaki sauce – what more could you want for a quick and easy dinner?!

My beef and broccoli stir fry is a really good frugal recipe if you want to stretch out one steak between a few people and pack it out with some veg. As such, I always add any mushrooms I have lying around as they go great with beef.

Teriyaki Beef Marinade
Teriyaki Beef Marinade

In the true nature of a stir fry recipe, this post is written more as a guide, than a firm set of instructions, so feel free to go a bit off-piste and throw in whatever you have in your fridge.

Obviously you can follow my recipe to the letter and it will taste awesome! 🙂 but this is the great thing about a stir fry recipe – as long as everything cooks at about the same time you can add whatever you want.

Something hearty and green; something meaty; a few fungi’s for good measure and loads of thickly sliced garlic for some punch!

I make a lovely homemade teriyaki sauce for this recipe which I’ve written up as a post in its own right as a good teriyaki sauce recipe is extremely versatile and something that’s good to have in your repertoire, it works well as a marinade (which is how I use it in my beef and broccoli stir fry recipe) but could easily be used as a quick dressing.

Get my Teriyaki Sauce Recipe here.

Note:– I blanch the broccoli first, however, if you like it really crisp then feel free to put the broccoli in without blanching first, and just add a dash of water (1tbl) at step 8 and cover the wok/frying pan to let the broccoli steam for 30 seconds.

Beef and Broccoli Stir Fry Recipe


125g tenderstem broccoli – left whole

200g steak (rump, sirloin of leftovers!) thinly sliced

3 cloves garlic sliced

1 cm ginger thinly sliced

Handful mushrooms (shiitake or button or whatever you have available).

1 tbl cornflour

2 tbl vegetable or rapeseed oil

1 tbl sesame oil

Pinch of dried chilli flakes (optional)


Making this stir fry recipe is about preparing everything and then cooking it in a few minutes.

  1. Prepare your teriyaki sauce.
  2. Thinly slice your beef (about 1/2 cm thick) and place into the bowl with the teriyaki sauce to marinate for 30 – 60 minutes. If you haven’t got time, just leave it in there for as long as it takes to prepare the rest of the ingredients.
  3. Blanch the broccoli in a pot of boiling water for just a couple of minutes and then leave to steam dry (don’t overcook!).
  4. Remove the beef from the marinade and shake away any excess liquid. Tip: if you have got time, leave the meat in a sieve over a bowl to let the the excess liquid drain off, you’ll be surprised how much actually drains away.
  5. Heat an empty wok or frying pan until really hot and add the vegetable and sesame oil. This bit goes quite quick so have everything ready and to hand!
  6. Add the following ingredients in order and give each one a good stir before you add the next:
  7. Beef (let it sear to give it some colour), then mushrooms and garlic and cook for a minute on high heat.
  8. Add the broccoli and then pour in the remaining teriyaki sauce, heat until it bubbles and remove from the heat.

If it gets too thick add a splash of water, if too watery, add the cornflour to a dash of water in a cup, combine thoroughly and add to the frying pan and heat through to thicken the sauce.

Goes well with a scattering of dried chilli flakes for those that like it hot and some steamed rice

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