This beef and broccoli fried rice is a flavorful one‑pan meal made with thinly sliced steak, crisped rice, tender broccoli, and a savory, gingery sauce.
Quick Overview
- Servings: 4
- Calories: 442
- Protein per serving: 29g
- Difficulty: Medium
- Diet types: Gluten-free, soy-free
- Flavor notes: Savory, gingery, rich, 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 classic for a reason: it balances protein, vegetables, and a savory sauce in every bite. In this version, everything is combined into one pan so you get tender steak, bright broccoli, and crisped rice together. It’s an easy, satisfying weeknight dinner.
Key benefits:
- Gluten and soy-free. The recipe uses coconut aminos instead of soy sauce, so it’s naturally gluten-free and easy to serve for those avoiding soy or gluten.
- All-in-one meal. Protein, vegetables, rice, and sauce cook in one pan for minimal cleanup and maximum flavor.
- Great for leftovers. Fried rice works best with day-old rice, so this is a smart way to transform leftover rice into a crisp, delicious dish.
Recipe Ingredients
See the recipe card below for full ingredient amounts.
- Sirloin steak — sliced thin against the grain.
- Arrowroot starch — used to coat the steak and thicken the sauce; tapioca starch can be a substitute.
- Cooked rice — day-old, cold rice gives the best texture for fried rice.
- Coconut aminos — a savory, soy-free base for the sauce.
- Beef broth, coconut sugar, rice vinegar, sesame oil, garlic, and ginger — these ingredients round out the sauce and flavor profile.
How to make Beef and Broccoli Fried Rice
Below are the main steps; full details and timings are in the recipe card.
Step One. Marinate the steak with arrowroot, salt, pepper, coconut sugar, and coconut aminos. Prep the sauce. Sauté the broccoli briefly, add a splash of water, cover, and steam until tender. Remove and set aside.
Step Two. Heat oil in the pan and cook the steak in a single layer (work in batches to avoid overcrowding) until it develops a crisp exterior. Transfer to a plate.
Step Three. Add the cold rice to the pan and sauté until the grains are heated through and lightly crisped.
Step Four. Return the steak and broccoli to the pan, pour in the sauce, and toss until the sauce thickens and evenly coats the rice, beef, and vegetables. Serve topped with sliced green onion.
Michelle’s Tips & Tricks
- Use day-old rice. Freshly cooked rice is moist and can get gummy. Cold rice that has dried slightly in the refrigerator fries up with better texture.
- Avoid overcrowding the pan. Cook the steak in batches if needed so each piece sears instead of steaming.
- Chop the broccoli small. Smaller florets cook faster and fit better with the rice for easy serving and even bites.
If you tried this Beef and Broccoli Fried Rice or another recipe here, please leave a star rating and share how it went 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
- 2 tbsp arrowroot starch
- Salt and pepper
- 2 tbsp coconut aminos
For the sauce
- 1/4 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 (day-old recommended)
Instructions
- To marinate the steak: Slice the steak thinly against the grain. Toss with arrowroot starch, salt, pepper, and coconut sugar. Add coconut aminos and set aside.
- Prep the sauce: Whisk the sauce ingredients together in a small bowl and set aside.
- 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.
- Add the remaining 1 tbsp oil to the pan. When hot, add the steak in a single layer, cooking in batches if needed. Cook about 2 minutes per side until crisp. Remove and set aside.
- Add cold rice to the pan and sauté 3–4 minutes until the rice is heated and lightly crisp.
- Reduce heat, return the steak and broccoli to the pan, pour in the sauce, and toss until the sauce thickens and coats everything evenly.
- Serve topped with sliced green onion.