This easy garlic beef and broccoli stir fry comes together in minutes. It can be made in large amounts ahead of time, so it is perfect for your weekly meal prep.
Last week, I shared with you my recipe for restaurant-style garlic broccoli stir fry. Today, I’m sharing an easier, healthier version which is what I usually make when I’m cooking for my family. No need to blanch the broccoli first or make a cornstarch slurry.
This is a basic stir fry using mainly garlic to flavor the dish. Garlic is so flavorful on its own that the dish really doesn’t need much else.
To vary things, I do sometimes add a little bit of oyster sauce, soy sauce or vegetarian stir fry sauce instead of salt. All these sauces add more flavor to the dish but also take away some of the garlic flavor.
I also like adding a little bit of sriracha for heat. I recommend adding sriracha instead of other hot sauces because sriracha complements well with garlic.
I recommend flank and sirloin steak as the ideal cuts of beef for stir fry. The meat stays nice and tender. Cheaper cuts of beef will result in chewy, rubbery meat.
To help tenderize the meat, the beef is tossed in a little bit of cornstarch before cooking.
You also should remember to always cut the meat against the grain to prevent the meat from being tough and chewy.
Looking for more meal prep ideas? Check out my collection of meal prep recipes here.
Garlic Beef and Broccoli Stir Fry Meal Prep
- 1 tbsp canola oil
- 4 garlic cloves minced
- 1 lb flank steak cut into thin strips against the grain
- 1 tbsp cornstarch
- 12 oz broccoli florets
- ¼ - ½ cup chicken broth
- Salt to taste
- 1-2 tsp sriracha optional
- 2 cups cooked brown rice
- Toss beef in cornstarch until beef is evenly coated.
- Add oil and garlic to your wok and bring to medium-high heat. Cook garlic until browned. Add in beef. Stir and cook beef until half cooked.
- Add in the broccoli. Stir and cook. When wok becomes dry, add in ¼ cup broth. Add more if needed. To help the broccoli and beef cook faster, you can also briefly cover wok with a lid for a few minutes. Season with salt and sriracha. Once everything is cooked, turn off heat.
- Add 1/2 cup of brown rice to each of your meal prep containers. Divide your stir fry into 4 equal portions and add to the containers. Store in the fridge and consume within 4 days.
- Instead of salt, you can also add soy sauce, oyster sauce of vegetarian stir fry sauce.
- If you do not own a wok, you can also use a deep skillet.
- I use these Meal Prep Containers*.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.