This beef and broccoli fried rice is a flavorful, one-pan meal made with thinly sliced steak, crisped rice, tender broccoli, and a savory ginger-garlic sauce.
Quick Overview
- Servings: 4
- Calories: 442
- Protein per serving: 29g
- Difficulty: Medium
- Diet types: Gluten-free, soy-free
- Flavor notes: Savory, gingery, and hearty
Table of contents
- Quick Overview
- Why you’ll love this beef and broccoli fried rice
- Recipe Ingredients
- How to make Beef and Broccoli Fried Rice
- Michelle’s Tips & Tricks
- Other Gluten-Free Fried Rice Recipes to Try…
Why you’ll love this beef and broccoli fried rice
Beef and broccoli is a comforting favorite: protein, vegetables, and a savory sauce. This version combines everything into one pan for a complete, satisfying meal. It’s naturally gluten-free thanks to coconut aminos in place of soy, and it’s an excellent way to use leftover rice.
- Gluten and soy-free. The recipe uses coconut aminos instead of soy sauce, so it’s suitable for gluten-free diets.
- A complete one-pan meal. Steak, vegetables, rice, and sauce all come together in a single skillet.
- Great for leftovers. Day-old rice fries up crisp, making this an ideal recipe to refresh last night’s rice.
Recipe Ingredients
See the recipe card below for full quantities and details.
- Sirloin steak, thinly sliced against the grain.
- Arrowroot starch (or tapioca) to coat the beef and thicken the sauce.
- Cooked rice — day-old, cold rice fries up best.
- Coconut aminos as a soy-free sauce base.
- Beef broth, coconut sugar, rice vinegar, sesame oil, garlic, and ginger for the sauce and flavoring.
- Avocado oil for cooking and broccoli florets, chopped small so they cook quickly.
How to make Beef and Broccoli Fried Rice
Below are the main steps; follow the recipe card for exact measurements and timing.
Step One. Marinate the sliced steak with arrowroot, salt, pepper, coconut sugar, and coconut aminos. Prepare the sauce by combining coconut aminos, beef broth, coconut sugar, rice vinegar, sesame oil, grated garlic and ginger, plus a small amount of arrowroot to thicken. Sauté the broccoli in a hot pan with oil, add a splash of water, cover, and steam until tender. Remove and set aside.
Step Two. Heat oil and cook the steak in a single layer (work in batches to avoid overcrowding) until the edges crisp. Remove and keep warm.
Step Three. Add the cold rice to the pan and sauté, stirring, until the grains separate and get lightly crispy.
Step Four. Return the cooked steak and broccoli to the pan, pour in the sauce, and toss to coat. Allow the sauce to thicken and glaze the rice, beef, and vegetables. Serve topped with sliced green onion.
Michelle’s Tips & Tricks
- Use day-old, cold rice. Fresh rice tends to clump and become gummy; chilled rice fries up crisp and separated.
- Avoid overcrowding the pan. Cook the beef in batches if necessary so it browns instead of steaming.
- Chop the broccoli small. Smaller florets cook faster and are easier to eat in fried rice.
If you make this Beef and Broccoli Fried Rice or any recipe from this page, please leave a star rating and share how it turned out in the comments. Thanks for visiting!
Other Gluten-Free Fried Rice Recipes to Try…
- Sheet Pan Fried Rice with Shrimp
- Easy Salmon Fried Rice
- Easy Ground Beef Fried Rice
Beef and Broccoli Fried Rice
Ingredients
For the steak and marinade
- 1 lb sirloin steak, sliced thin
- 2 tbsp arrowroot starch
- salt and pepper
- 2 tbsp coconut aminos
For the sauce
- ¼ cup coconut aminos
- 2 tbsp beef broth
- 2 tsp coconut sugar
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp arrowroot starch
- 1 clove garlic, grated
- 1 thumb ginger, grated
For the fried rice
- 2 tbsp avocado oil, divided
- 2 cups broccoli florets, chopped fine
- salt and pepper
- 3 cups cooked rice, see notes
Instructions
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To marinate the steak: Slice the steak thinly against the grain and toss with arrowroot starch, salt, pepper, and coconut sugar. Add coconut aminos and set aside to marinate briefly.
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To prep the sauce: Whisk coconut aminos, beef broth, coconut sugar, rice vinegar, sesame oil, grated garlic and ginger, and a small amount of arrowroot until combined. Set aside.
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Heat 1 tbsp oil in a large pan or wok over medium heat. Add broccoli, season lightly, and sauté until bright and slightly crisp. Add 2–3 tbsp water, cover, and steam 4–5 minutes until tender. Remove and set aside.
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Add another tbsp oil to the pan. When hot, spread the steak in a single layer and cook in batches if needed, about 2 minutes per side, until edges are crisp. Remove and set aside.
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Add cold rice to the pan and sauté 3–4 minutes, stirring, until lightly crispy.
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Reduce heat, return steak and broccoli to the pan, pour in the sauce, and toss to coat. Allow the sauce to thicken and glaze the rice and ingredients.
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Serve topped with sliced green onion.