This Beef and Broccoli Fried Rice recipe is incredibly satisfying—especially after a long day when you want something quick, comforting, and full of flavor.
I’ve been making variations of fried rice dishes since my college days, and this version was always on top of my list. Yes, it’s not a deep-fried recipe, but it is a delicious recipe for when I need something budget-friendly yet packed with protein and bold flavor.
Over time, it became a staple in my kitchen, and now it’s one of my go-to meals when I want dinner on the table in under 30 minutes or less. Whether I’m using leftover rice or whipping it up fresh, this stir fry hits the spot every single time.
Customize The Ingredients
What I love most about this recipe is how customizable and forgiving it is. Some nights I’ll load it up with bell peppers and broccoli, other times I’ll keep it simple with onions, garlic, and scallions.
The sauce pulls everything together—it’s savory, slightly sweet, with a touch of sesame oil that brings that irresistible takeout flavor. When the rice gets a little crispy in the pan and soaks up all those juices from the beef and sauce, it’s honestly hard to stop at just one bowl.
Here’s How To Make This Dish
This stir fry is all about balance and bold flavors. The beef provides richness and protein. Thinly slicing it against the grain keeps it tender even when cooked quickly.
Soy sauce, garlic, and ginger create a strong umami foundation, while a splash of rice vinegar, white wine vinegar, or lime juice adds acidity to brighten things up.
Vegetables like carrots, bell peppers, and snap peas not only add color and texture, but they also boost the nutrition and keep the dish feeling light.
Using cold, day-old rice is key for texture—it helps achieve that slightly crisp bite without turning mushy.
If you want to take it as step further, add chicken breast to the mix.
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beef and rice stir fry recipe.
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Beef and Rice Stir Fry
Equipment
Ingredients
- 1½ lb. Flank Steak; Cut into strips
- 6 Garlic Cloves; minced
- 6 Green Onions; Sliced
- 2 Large Carrots; Sliced
- ½ lb. Broccoli Florets
- ½ cup Neutral Oil; vegetable oil, peanut oil, canola oil
- 5 cups Cooked White Rice
For the marinade
- 2 tbsp. Soy Sauce; unsalted
- ¼ cup Water
- ½ tsp. Ground Black Pepper
- 2 tbsp. Cornstarch
- ½ tsp. Baking Powder
- 1 tsp. Jacmel Seasoning
For the Sauce
- ½ cup Soy Sauce
- 2 tbsp. Sesame Oil
- 1 ½ tbsp. Granualted Sugar
- 2 tbsp. Red Wine Vinegar
- 1 tsp. Jacmel Seasoning Blend
- 1 cup Water
- 2 tbsp. Fresh minced Ginger
- 1 tbsp. Oyster Sauce
Instructions
- Marinate the Beef:In a large bowl, combine 2 tablespoons of unsalted soy sauce, ¼ cup of water, ½ teaspoon black pepper, 2 tablespoons cornstarch, ½ teaspoon baking powder, and 1 teaspoon of Jacmel seasoning. Whisk to combine. Add the sliced flank steak and toss until fully coated. Let it marinate for at least 20 minutes while you prep the rest of your ingredients.Make the Sauce:In a medium bowl or measuring cup, mix together ½ cup soy sauce, 2 tablespoons sesame oil, 1 ½ tablespoons granulated sugar, 2 tablespoons red wine vinegar, 1 teaspoon Jacmel seasoning, 1 cup water, 2 tablespoons fresh minced ginger, and 1 tablespoon oyster sauce. Stir until the sugar is mostly dissolved and set aside.Prep the Veggies:Slice the carrots, mince the garlic, and cut the green onions. Set the white and green parts of the onions aside separately. Cut the broccoli into bite-sized florets if needed.Cook the Beef:Heat ¼ cup of the neutral oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated steak in batches (don’t overcrowd the pan). Sear each side for about 2–3 minutes until browned and slightly crispy. Remove from the pan and set aside.
- Stir Fry the Veggies:In the same pan or wok, add a bit more oil if needed. Stir fry the garlic, white parts of the green onions, carrots, and broccoli for 2–3 minutes until just tender but still vibrant. Add a splash of water to help steam the broccoli if needed.Combine Everything:Return the cooked beef to the pan. Add the cooked rice. Pour in the prepared sauce and stir everything together. Finish and Serve:Toss in the green parts of the green onions, stir to combine, and remove from heat. Serve and enjoy.
Notes
Best Tips for a Perfect Stir Fry
- Use a hot pan or wok to get that nice sear on the beef and lightly crisp the rice. Stir fry moves fast, so prep all ingredients ahead of time.
- Slice beef thinly and against the grain for the most tender results.
- Don’t overcrowd the pan—cook the beef in batches if needed to avoid steaming.
- Cold rice is best for stir frying. Fresh rice tends to get too soft and sticky.
- Taste as you go. You can adjust the saltiness, sweetness, or spice level by tweaking the sauce ingredients.
Easy Variations to Try
- Switch up the protein—try shrimp, chicken, tofu, or even ground beef.
- Add in pineapple chunks or a dash of chili garlic sauce for a sweet-and-spicy twist.
- Swap white rice with brown rice, jasmine rice, or even cauliflower rice for a lower-carb option.
- Want more greens? Toss in spinach, kale, or bok choy right at the end.
- You can even turn this into a meal prep bowl by portioning it with extra veggies and a drizzle of sauce on top.
I loved everything about this recipe. It was not dry and easy to follow.
thank you, Kat!