Healthy Beef and Broccoli Stir Fry

This healthy beef and broccoli stir fry is better than takeout! This recipe combines thinly sliced and seared steak and crisp tender broccoli, and it’s all tossed in a super flavorful savory sauce. The entire recipe cooks up in one pan! Serve alone or over rice or cauliflower rice for the perfect weeknight stir fry.

Prep: 15Cook: 15Total: 30 minutes
Servings: 4


Stir Fry:

  • 1 lb beef (sirloin, skirt, or flank steak)
  • 23 tablespoons avocado oil (or cooking fat of choice)
  • 5 cups broccoli florets 
  • ¼ cup water
  • ½ teaspoon sea salt (plus more for cooking the broccoli)
  • ¼ teaspoon black pepper
  • 2 green onions, trimmed and sliced
  • 2 teaspoons sesame seeds, for garnish
  • Rice or cauliflower rice, for serving


  • 5 tablespoons coconut aminos
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon Red Boat fish sauce
  • 3 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 2 teaspoon arrowroot flour
  • ½ teaspoon red pepper flakes
  • ¼ cup hot water



  1. Thinly slice the beef into bite-sized strips, about ¼ inch thick (see tip).
  2. Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the broccoli florets, 1/4 cup water, and a small pinch of sea salt. Cook for 4-5 minutes, or until the broccoli is bright green and slightly tender. Remove from the pan and set aside. 
  3. While the broccoli is cooking, whisk together all of the ingredients for the sauce. Set aside.
  4. Increase the heat to medium-high and add the remaining 1 tablespoon avocado oil to the skillet. Season the steak with the salt and pepper. When the oil is hot, add the steak slices to the pan in a single layer and cook until browned, about 2 minutes each side. Cook the beef in two batches to avoid overcrowding the pan. Add more oil when doing a second batch.
  5. Once the steak is cooked, add all of the steak pieces back to the pan and reduce the heat to medium-low. Pour the sauce into the pan, stir, and simmer for 2-3 minutes. Once the sauce has thickened, add the broccoli and green onion to the pan and toss to combine. Cook for another minute.
  6. Serve with a sprinkle of sesame seeds over rice or cauliflower rice.



  1. Thinly slice the beef against the grain between ⅛ and ¼ inch thick. The stripes should be bite-sized and around three inches in length so they sear quickly and can be easily be eaten off a fork. To make slicing easy, you can freeze your thawed steak for 30 minutes prior to slicing. 
  2. The steak only needs a quick sear! To avoid rubbery beef, make sure the strips aren’t too long, and cook the beef in two separate batches. The strips will cook up faster, and you’ll get the perfect golden color.
© Coconuts & Kettlebells

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