Spicy Beef Stir Fry Broccoli

There's something magical about the moment a wok gets properly hot—that slight shimmer of oil just before it starts smoking. I discovered this stir fry one weeknight when I had exactly forty-five minutes to feed four hungry people and nothing but what was already in my kitchen. The combination of tender beef, snappy broccoli, and that glossy, spicy sauce came together so quickly that everyone thought I'd been planning it all day.

I made this for my sister's surprise dinner party once, and she actually asked me where I'd ordered it from before I confessed I'd made it. Watching people's faces when they took that first bite—the way their eyes went wide at the heat, then the umami, then the tender beef—that's when I knew this recipe was a keeper.

Ingredients

• Flank steak or sirloin (450 g): Slice against the grain so each bite stays tender even after the quick, high-heat cooking.
• Soy sauce: Use it in both the marinade and sauce—it's the backbone of everything that makes this taste like it belongs in a restaurant kitchen.
• Cornstarch: This tiny amount makes the beef almost silky when it hits the hot oil, a trick that took me three tries to fully appreciate.
• Sesame oil: Just a splash adds depth that regular oil can't touch.
• Broccoli florets (300 g): Cut them relatively small so they cook evenly and stay crisp rather than turning mushy.
• Red bell pepper: The color matters as much as the flavor here, adding brightness to every bite.
• Garlic and ginger: Mince them fine and have them ready before you start cooking—there's no time to chop once the wok is hot.
• Spring onions: Save some for garnish at the end; it's the final flourish that makes people think you're a better cook than you actually are.
• Oyster sauce: This is the secret weapon that makes everything taste deeper and more complex than it has any right to.
• Rice vinegar: A bright, subtle acid that balances the richness of the soy and oyster sauces.
• Chili garlic sauce: Start with less than you think you need—you can always add more heat, but you can't take it back.
• Brown sugar: Just enough to round out the spice and create that glossy finish the sauce is famous for.

Instructions

Prepare and marinate the beef:

Slice your beef against the grain—this is where patience pays off—then toss it in a bowl with soy sauce, cornstarch, and sesame oil. Let it sit for ten minutes while you get everything else ready. This tiny step transforms tough beef into something that melts on your tongue.

Mix your sauce ahead:

Combine all the sauce ingredients in a small bowl so you're not scrambling when the wok is screaming hot. Having everything measured and waiting is the difference between a smooth, confident cook and one that's reaching for bottles while something burns.

Sear the beef:

Heat one tablespoon of oil in your wok until it's nearly smoking, then add the beef in a single layer. Don't stir immediately—let it sit for a moment to get a crust, then toss constantly for two to three minutes until it's brown on the outside but still slightly pink inside. Remove it to a plate and resist the urge to check if it's done; you'll finish cooking it in the sauce.

Build the flavor base:

Add the remaining oil to the wok and let it heat for just a few seconds before adding garlic, ginger, and spring onions. The smell that rises up will make you understand why people crave this dish. Keep stirring for about thirty seconds—any longer and the garlic turns bitter instead of sweet.

Cook the vegetables:

Add broccoli and red pepper to the wok and keep the heat high, stirring constantly for two to three minutes. You want them to blister slightly while staying crisp inside. Splash in a tablespoon of water, cover the wok, and let it steam for two more minutes—this technique gets them perfectly tender without making them sad and mushy.

Bring it all together:

Return the beef to the wok, pour in the sauce, and toss everything until the sauce thickens and clings to every piece of beef and vegetable. This should take about two to three minutes, and you'll know it's done when it looks glossy rather than wet. Taste it and add more chili sauce if you want more heat.

Plate and celebrate:

Serve it immediately over jasmine rice or noodles, garnished with extra spring onions or a sprinkle of sesame seeds if you have them. The moment it hits the plate is when it stops being a weeknight dinner and becomes something special.

Save

I remember a moment when my neighbor stopped by right as I was plating this, and the aroma literally stopped her mid-sentence. She ended up staying for dinner, and we talked for hours while eating. Food that brings people in like that, that makes them want to linger, is worth keeping in your regular rotation.

The Heat Question

The chili garlic sauce is where you get to control the whole experience. I started timid, worried about making it too hot, but then I realized that spice isn't actually the enemy—it wakes everything up, especially the umami from the sauces. Now I add enough to feel it on my lips by the last few bites, which is exactly where I want it.

Why High Heat Matters

A lot of stir fry recipes look fine but taste flat because people don't use enough heat. Your stove might need to be turned up higher than feels comfortable, but that's where the magic happens—where the vegetables get slightly charred edges and the beef develops a crust instead of just sitting there. If your wok or skillet isn't properly hot, you're essentially steaming everything, and that's not what we're after here.

Making It Your Own

This recipe is flexible in ways that matter. Chicken works beautifully if you slice it thin and don't mind it cooking even faster than the beef. Tofu holds up surprisingly well if you use firm tofu and give it a minute extra in the pan to get golden edges. The vegetables can shift with the season—snap peas, bok choy, and mushrooms all find their place here. The sauce is where you stay true to the spirit of the dish, but everything else is up for interpretation.

• Slice your protein thin and against the grain so it cooks quickly and stays tender.
• Keep your mise en place organized so you're not searching for garlic when the wok is smoking.
• Taste the sauce before you add the final ingredient and adjust the heat or sweetness to match your mood that night.

Save

This stir fry became my weeknight anchor—the thing I make when I want to feel like I'm in control of dinner and also like I'm cooking something that tastes like real food. It's quick enough to fit into busy evenings but impressive enough to serve to people you're trying to impress, which is honestly the sweet spot for any recipe worth keeping.

Recipe FAQs

→ What cut of beef works best for stir frying?

Flank steak or sirloin thinly sliced against the grain ensures tender, quick-cooking strips suitable for stir frying.

→ How can I adjust the spiciness?

Add more chili garlic sauce or fresh chili slices for extra heat; reduce for milder flavors.

→ Can I substitute the broccoli with other vegetables?

Yes, try snap peas, bok choy, or green beans for a different but equally crisp texture.

→ What is the purpose of marinating the beef?

Marinating with soy sauce, cornstarch, and sesame oil tenderizes the beef and helps create a flavorful, glossy coating during cooking.

→ How do I keep the vegetables crisp-tender?

After stir frying, cover and steam briefly with a splash of water to gently soften without losing crunch.

→ What can I serve alongside this dish?

Steamed jasmine rice, brown rice, or noodles pair well to soak up the savory sauce.