Garlic Broccoli Stir Fry

Garlic Broccoli Stir Fry is a light, fresh, and filling dinner that can be made in about 20 minutes. This recipe should be made when I have a lot on my plate and don’t have time to cook because it is so quick and delicious!

Garlic Broccoli Stir Fry

Sincerely, this is my first time making this dish. I was about to cook broccoli with garlic sauce, a dish I usually order for takeout.

Even though it did not come close to being an exact copycat recipe, it does provide an incredible kick. This stir-fried dish is my favorite because it combines the freshness of the vegetables. It really livens up every one of the flavors in this while having the sprinkle of lime toward the end.

This dish was served with rice, which was already prepared. This meal was so simple and quick. I make the rice in my rice cooker, and I love it because it is fast, simple, and unbreakable.

I took a shortcut and used a 12 ounce packet of fresh steamable broccoli—not frozen—to speed things up.

Garlic Broccoli Stir Fry Ingredients

Garlic Broccoli Stir Fry

  • Vegetable Oil, 1 tbsp.
  • 1/2 finely sliced red onion
  • 1 finely cut orange bell pepper
  • Fresh Broccoli Florets, 12 oz (I used bagged, fresh from produce section)
  • Sugar Snap Peas, 1 cup
  • Chop 1 green onion
  • Sesame seeds, 1 tbsp
  • Pepper and salt as desired.
  • Juice from a half-lime

Garlic Broccoli Stir Fry Sauce:

  • 5 minced garlic cloves
  • 1 teaspoon sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup of vegetable broth
  • 1 teaspoon maple syrup
  • Pepper and salt as desired.
  • 1 teaspoon corn starch


Garlic Broccoli Stir Fry

  1. Whisk the garlic, sesame oil, soy sauce, vegetable broth, maple syrup, and corn starch in a medium bowl. Mix thoroughly and set aside.
  2. In a pan, heat the vegetable oil to medium-high heat. Include broccoli florets, bell pepper, and red onion. Add salt and pepper to taste. Cook for six to eight minutes.
  3. Reduce heat to medium. Include the sauce and sugar snap peas. Cook for an additional three minutes, stirring frequently, until the sauce thickens slightly and all of the vegetables are coated in it.
  4. Take off the heat. Sesame seeds, green onion, and a half-lime juice should be added.
  5. Serve over rice right away.


  • Jasmine or Basmati rice work out positively for this recipe, yet white or earthy colored rice will function also.
  • You are free to substitute any pepper you like.
  • To make it even more filling, serve it with rice noodles or baked tofu.
  • Add any of your favorite additional ingredients, such as steak, shrimp, chicken, carrots, or mushrooms, to the dish.
  • Refrigerate leftovers for up to three to four days in an airtight container.
  • Adding leftovers to a freezer-safe bag or container and freezing for up to three months is another option. Thaw the stir fry before serving in the microwave or refrigerator. After that, either microwave or toss it in a skillet to warm it up.
  • If you only have frozen broccoli, defrost it before adding it to the dish. Fresh broccoli is preferred.