This Vietnamese beef and broccoli stir fry is the super quick, easy weeknight dinner recipe you’ve been looking for! It only requires a handful of fresh ingredients, the rest all come from your store cupboard, PLUS it can be on the table in less than half an hour. Vietnamese stir fry beef and broccoli is full of flavour – salty, citrusy, fresh flavours pair perfectly with the beef and broccoli. What are you waiting for?!
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- Watch the Video
- Ingredients and Substitutions
- Frequently Asked Questions
- How to store Vietnamese beef and broccoli
- How to reheat beef and broccoli stir fry
- Is this Vietnamese beef and broccoli gluten-free?
- What to serve with beef and broccoli stir fry?
- What is the best oil for stir-frying?
- Why You Should Make This Vietnamese Beef and Broccoli Stir Fry
- Recipes You May Also Like
- How to Make Vietnamese Beef and Broccoli Stir-Fry
Oh hi there! Me again, swooping in with this week’s simple, seasonal and healthy(ish) offering! This time we’re coming in strong with this flavour-packed Vietnamese beef and broccoli stir fry.
When I say flavour-packed, it really is no joke. To start we’ve got lots of fresh garlic and ginger, an absolute staple in any good stir fry recipe! Our stir-fry sauce is a combination of soy sauce and fish sauce. While they both add salty, umami goodness the soy sauce adds depth while the fish sauce adds a unique, funky flavour that tastes incredible.
There’s a little sugar in there to balance those intense flavours, and to finish? A super big squeeze of lime juice and a sprinkle of fresh coriander. All of that sauce coats tender strips of stir-fried sirloin steak and tenderstem broccoli. For a simple list of ingredients, the flavours are immense.
This Vietnamese beef and broccoli is one of those recipes that doesn’t require a lot of thought or action to get it from fridge to table (AKA my favourite kind of meal). It’s as easy as prepping the ingredients, stir-frying the steak, stir-frying the broccoli, cooking the sauce and mixing it all together. We’re talking 25 minutes tops!
Get it on your weeknight dinner menu for those evenings when putting a tonne of time and effort into dinner just isn’t an appealing option. And yes, eating this for dinner every night IS acceptable.
If you’re feeling fancy you can switch up the veggies. Perhaps you’d prefer your Vietnamese beef with green beans or mushrooms? Maybe some bell peppers? Carrots? Cabbage? It’s a pretty versatile situation and you, my friend, are in charge!
Watch the Video
In this Vietnamese beef stir fry, we’re using sirloin steak – a leaner cut of steak that comes from the back of the cow, before the rump and after the rib. While the meat itself has less fat marbling throughout compared to other cuts, it can sometimes have a thick strip of fat along the edge. In this recipe, we’ve removed that strip of fat to reduce the overall fat content.
We do need some fat in our diets, it provides us with energy, helps us absorb certain vitamins and is important for the structure of our cells. However too much fat, particularly saturated fat, can increase the risk of heart disease. Beef is also a fantastic source of protein that is essential for many functions in the body including muscle growth and wound healing.
Beef is also packed with nutrients, including vitamin B12, zinc, niacin and vitamin B6. Vitamin B12 is predominantly found in animal products and is important for the function of the nervous system, making red blood cells and releasing energy from food.
Zinc is a mineral involved in many different functions including enzymatic reactions, making new DNA, wound healing and growth. Niacin helps convert food into energy and is important for a healthy nervous system and healthy skin. While vitamin B6 helps create the haemoglobin found in red blood cells and helps process food to make energy.
Broccoli is a good source of fibre, which feed the good bacteria in your gut which can improve your immune health. Broccoli is also high in vitamin K which is essential for normal blood clotting and wound healing.
Both the soy sauce and fish sauce in this recipe are high in sodium. We need some sodium for nerve and muscle function and to maintain the balance of fluids in the body. However, too much sodium can increase the risk of high blood pressure. You could use low sodium soy sauce to reduce your sodium consumption.
Ingredients and Substitutions
Sirloin steak – For this Vietnamese beef stir fry I’ve opted to use sirloin steak. It has great flavour and is also easy to find in UK supermarkets. Cut the meat against the grain to break up the muscle fibres and to make it more tender. If you can’t get sirloin steak, flank steak is another great steak for stir-frying.
Broccoli – I’ve opted for tenderstem broccoli in this recipe. The florets are thinner and mean they cook a bit quicker than regular broccoli. You can of course use regular broccoli in this recipe, make sure to cut it into bitesize pieces so that it cooks through.
Garlic – Fresh garlic adds a little heat to this dish alongside its delicious garlicky flavour. If you can’t get fresh you could use garlic paste or garlic powder.
Ginger – In this stir fry recipe I’ve used fresh ginger – it provides a fresh, almost spicy flavour that uplifts the whole dish. If you needed to substitute you could use ground ginger (about ¼ to ½ a teaspoon for this recipe) but you will lose some of the freshness. Instead, if you can get it, try galangal or lemongrass to add in the bright, fresh flavour ginger would offer.
Soy sauce – Soy sauce adds a delicious umami flavour to this Vietnamese stir fry sauce. Light soy sauce is ideal but dark soy sauce would work just as well. If you can’t get soy sauce you could substitute for tamari (a gluten-free option) or coconut aminos. You can also use low-sodium soy sauce if you are trying to eat less sodium.
Fish sauce – Fish sauce is a fermented fish-based condiment. While it may not sound particularly appetising, it adds a funky, umami flavour that tastes incredible when combined with the other ingredients in this Vietnamese beef and broccoli. It’s hard to substitute so try your best to get it (it’s often found in the Asian section of UK supermarkets), otherwise, you could substitute fish sauce for oyster sauce for a similar umami flavour.
Sugar – A little sugar helps balance out the other intense flavours of this dish so I would recommend not omitting it unless you really want to. You could substitute in other ingredients like honey or agave but they will add extra flavour as well as sweetness.
Lime juice – Lime juice is a classic component of Vietnamese cooking and is the perfect addition to this Vietnamese stir fry. It contrasts with the saltiness of the soy sauce and fish sauce to help balance the dish. The next best thing would be lemon juice, but try to get limes if you can.
Frequently Asked Questions
How to store Vietnamese beef and broccoli
Allow the stir-fry to cool to room temperature for no longer than two hours. Transfer to an air-tight container and store in the fridge for 2-4 days.
How to reheat beef and broccoli stir fry
Stir-fries are best served freshly cooked for the best flavour and texture, however, they can be reheated should you want to. Add the stir-fry to a hot wok with a little oil and stir-fry for 3-5 minutes until everything is piping hot.
Alternatively, you could reheat the stir fry in the microwave. Transfer the stir-fry to a microwave-safe container, covered, and heat for 3-4 minutes, stirring halfway through. Ensure everything is piping hot before serving.
Is this Vietnamese beef and broccoli gluten-free?
As for the fish sauce, check to make sure you are using a brand that specifically states it is gluten-free.
What to serve with beef and broccoli stir fry?
Rice or noodles are the perfect accompaniment to this Vietnamese Beef and Broccoli recipe. However, you could use any other grain you like, such as quinoa.
What is the best oil for stir-frying?
When cooking stir-fries, the best oil should be able to withstand high heat and should have a high smoke point. Oils like coconut oil, sunflower oil, vegetable oil and peanut oil are all great for stir-frying.
Why You Should Make This Vietnamese Beef and Broccoli Stir Fry
- This stir fry is super easy to make and is on the table in 25 minutes. Yep, that’s right, you can go from fridge to table in less than half an hour!
- Minimal ingredients! Things like soy sauce, cooking oil, black pepper and sugar are things you’ll likely have in the cupboard already. That leaves less than 10 ingredients to add to your shopping list and to prepare!
- We’ve aimed to keep this recipe simple you could add more veggies if you fancy. Perhaps you’d prefer Vietnamese stir fry beef with green beans or mushrooms instead of broccoli? The world is your oyster with this one.
- Lots of lip-smacking flavours! We’re talking salty, umami soy sauce and fish sauce, fresh garlic and ginger, zesty lime and even a little bit of sugar. It ticks all those flavour boxes and you end up with a flavoursome but balanced meal. Yes pleaseeeee.
Recipes You May Also Like
- Peanut Tofu Noodle Bowl Recipe
- Cambodian Amok: A Cambodian Prawn Curry Recipe
- Vietnamese Basil and Coriander Pesto Noodles
- Thai Cashew Chicken Stir-Fry
- Vietnamese Pork Chops from The Spruce Eats
How to Make Vietnamese Beef and Broccoli Stir-Fry
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Vietnamese Beef and Broccoli Stir-Fry is a great weeknight dinner recipe that can be on the table in less than 25 minutes!
- 1 1/2 tablespoons oil
- 400 grams sirloin steak, fat removed and thinly sliced
- 200 grams tenderstem broccoli
- 2 garlic cloves, minced
- Thumb sized piece of ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 1/2 tablespoons sugar
- Juice of 1 lime
- Black pepper to taste
- Coriander to garnish
Rice or noodles to serve
- Combine the soy sauce, fish sauce and sugar in a bowl. Set aside.
- Heat 1/2 tablespoon of oil to a high heat in a wok. Stir fry the steak for 2-3 minutes until it has browned. Set aside in a bowl.
- Add another 1/2 tablespoon of oil to the wok. Stir fry the broccoli for 2-3 minutes until it is just tender. Remove the broccoli to the bowl with the steak.
- Turn the heat down on the wok and add another 1/2 tablespoon of oil. Stir fry the garlic and ginger for 1-2 minutes until fragrant.
- Add in the soy sauce, fish sauce and sugar. Cook for 1-2 minutes until the sugar has dissolved and the sauce is bubbling.
- Add the beef and the broccoli back to the wok along with the juice of the lime and the black pepper. Stir until everything is combined, then turn off the heat. Serve alongside rice or noodles. Enjoy!
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