Spicy Beef Stir Fry Broccoli (Printable)
Tender beef and crisp broccoli cooked in a bold, spicy sauce for a quick savory meal.
# What You'll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 10 oz broccoli florets
06 - 1 red bell pepper, thinly sliced
07 - 3 cloves garlic, minced
08 - ¾ inch piece ginger, peeled and minced
09 - 2 spring onions, sliced
→ Stir Fry Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp chili garlic sauce (adjust to taste)
14 - 1 tbsp brown sugar
15 - 3 tbsp water
→ Cooking
16 - 2 tbsp vegetable oil
# How-To Steps:
01 - Combine beef strips with soy sauce, cornstarch, and sesame oil in a bowl. Let stand for 10 minutes.
02 - Mix all stir fry sauce ingredients in a small bowl and set aside.
03 - Heat 1 tablespoon vegetable oil in a wok or skillet over high heat. Stir fry marinated beef for 2–3 minutes until browned but not fully cooked. Remove and set aside.
04 - Add remaining oil to the wok. Stir fry garlic, ginger, and spring onions for 30 seconds until fragrant.
05 - Add broccoli florets and red bell pepper. Stir fry for 2–3 minutes. Add 1 tablespoon water, cover, and steam for 2 minutes until vegetables are crisp-tender.
06 - Return beef to the wok. Pour in the stir fry sauce and toss for 2–3 minutes until sauce thickens and beef is cooked through.
07 - Plate immediately and garnish with additional spring onions or sesame seeds if desired.
# Expert Advice:
01 -
- Ready in thirty minutes flat, which means you can actually make this on a Tuesday without ordering takeout.
- The sauce coats everything so beautifully that even broccoli skeptics will ask for seconds.
- Your kitchen will smell like a restaurant, but your wallet definitely won't feel the hit.
02 -
- Don't overcrowd the wok when searing the beef—it will steam instead of sear, and you'll lose that crucial crust that makes every bite taste intentional.
- The vegetables need that high, constant heat; if your flame isn't hot enough, they'll just release water and become soggy.
- Timing is everything here; the entire dish comes together in minutes, so mise en place (having everything prepped and measured) isn't fancy, it's essential.
03 -
- Don't let the beef marinade longer than fifteen minutes or the cornstarch will over-hydrate and make it mushy instead of silky.
- If you can't find oyster sauce in your regular grocery store, it's worth the trip to an Asian market—it's genuinely non-negotiable for the flavor profile here.