Teriyaki Beef and Broccoli Stir Fry
Thin strips of seared steak and bright broccoli in a glossy teriyaki glaze, on the table in 20 minutes.
Made with Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £3.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rice on to cook by the packet instructions.
12 min - 2
Slice the steak very thinly across the grain. Toss with the cornflour and a pinch of salt.
- 3
Heat 1 tbsp oil in a wok over a very high heat. Fry the beef in two batches for 1 minute each until browned, then tip onto a plate.
2 min - 4
Add the remaining oil, the broccoli and the pepper. Stir fry for 4 minutes, adding a splash of water, until just tender with a little bite.
4 min - 5
Add the garlic and cook for 30 seconds. Return the beef to the pan.
- 6
Pour in your ready made teriyaki sauce (see the base recipe) and toss for 1 minute until glossy. Scatter with spring onions and serve over the rice.
1 min
Tips
- Freezing the steak for 20 minutes makes it much easier to slice thinly.
- Cook the beef in batches. An overcrowded wok steams the meat and turns it grey.
- Swap the broccoli for green beans, mangetout or pak choi.
Storing and freezing
Keeps 2 days in the fridge, cooled within 1 hour. Reheat until steaming hot all the way through. Reheat the rice only once.
Questions
Which cut of beef is best?
Rump, sirloin or flank steak, sliced thinly across the grain. They cook in under 2 minutes and stay tender.
Can I use frozen broccoli?
Yes, but add it straight from frozen and stir fry for 5 to 6 minutes. It will be softer than fresh.
More made with teriyaki sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.