Spicy Beef Stir Fry Broccoli

There's something about the sound of beef hitting a screaming hot wok that tells you dinner is about to get good. I learned to make this stir fry one random Tuesday when I had exactly three things in the fridge and zero patience for complicated cooking. The result was so unexpectedly delicious that it became my go-to move whenever I needed something bold and satisfying fast.

I made this for my roommate on a night when she was stressed about work, and watching her face light up at that first bite reminded me why simple, honest food matters. She asked for the recipe immediately, and now it's something we both come back to when we need comfort that doesn't require a cookbook.

Ingredients

• Flank steak or sirloin (450 g / 1 lb), thinly sliced against the grain: Slicing against the grain breaks down the muscle fibers, making even affordable cuts tender enough to feel restaurant quality.
• Soy sauce (2 tbsp for marinade): This season the beef before it even hits the heat, letting flavors penetrate the meat itself.
• Cornstarch (1 tbsp): This creates a silky coating that helps the beef brown quickly while staying juicy inside.
• Sesame oil (1 tsp): A small amount goes a long way, adding that warm, nutty note that makes people ask what your secret ingredient is.
• Broccoli florets (300 g / 10 oz): Cut them roughly even so they cook at the same pace and stay crisp rather than turning to mush.
• Red bell pepper (1), thinly sliced: The sweetness balances the heat beautifully, and it looks bright on the plate.
• Garlic (3 cloves, minced) and ginger (2 cm / ¾ in piece, minced): These two are the flavor foundation; don't skip them or rush this step.
• Spring onions (2), sliced: They add freshness and a gentle onion bite that keeps everything from tasting one-dimensional.
• Soy sauce (3 tbsp for the sauce), oyster sauce (2 tbsp): Together they build umami depth that tastes like you've been cooking all day.
• Rice vinegar (1 tbsp): The acid cuts through richness and brightens the whole dish.
• Chili garlic sauce (1 tbsp): Start here and add more if you like serious heat; it's easier to turn up than dial down.
• Brown sugar (1 tbsp): A pinch of sweetness rounds out the spice and sauce, not making it sugary but balanced.
• Water (3 tbsp for sauce plus 1 tbsp for steaming): This helps the sauce coat everything evenly rather than clinging thickly.
• Vegetable oil (2 tbsp): Use a neutral oil with a high smoke point so you can get that wok screaming hot.

Instructions

Marinate the beef:

Toss your beef strips with soy sauce, cornstarch, and sesame oil in a bowl, then set it aside for 10 minutes. This isn't a long marinade, but it's enough time for the seasonings to start their work and the cornstarch to coat each piece evenly.

Mix your sauce ahead:

Combine soy sauce, oyster sauce, rice vinegar, chili garlic sauce, brown sugar, and water in a small bowl. Doing this now means you're not scrambling when things are moving fast in the wok.

Sear the beef:

Heat 1 tablespoon of oil in a large wok or skillet over high heat until it shimmers almost immediately. Add the marinated beef and let it sit for a moment before stirring, giving it a chance to brown rather than steam, then stir fry for 2 to 3 minutes until the edges are caramelized but the inside is still a touch pink. Transfer it to a clean plate.

Toast the aromatics:

Add the remaining oil to the wok, then add garlic, ginger, and spring onions and stir constantly for about 30 seconds until your kitchen smells incredible and the raw edge is gone from the garlic. This is where the foundation of flavor really takes shape.

Cook the vegetables:

Add broccoli and red bell pepper and stir fry for 2 to 3 minutes so they start to soften but stay snappy. Pour in a tablespoon of water, cover briefly, and let them steam for 2 minutes until they're crisp-tender and bright green.

Bring it all together:

Return the beef to the wok, pour in your mixed sauce, and toss everything for 2 to 3 minutes. You'll see the sauce thicken slightly and coat all the beef and vegetables in that glossy, spicy, savory finish you've been craving.

Serve and celebrate:

Plate it hot with extra spring onions or sesame seeds if you have them, and feel proud of what you just made in half an hour.

Save

The moment I realized this stir fry had truly become mine was when I stopped following the recipe exactly and started adjusting heat and timing by feel, the way real cooks do. It's not complicated enough to intimidate, but it's satisfying enough to feel like you've actually accomplished something in the kitchen.

Heat and Timing Are Everything

If your wok or skillet isn't screaming hot, you're already working against yourself. The high heat is what caramelizes the beef, makes the vegetables stay crisp instead of going soft, and keeps the whole dish moving forward with energy. I learned this the hard way by trying to make stir fry on medium heat once, and the result was steamed disappointment instead of the vibrant, quick meal this is supposed to be. Even on an electric stove, get your pan smoking hot before you start.

Making It Your Own

The beauty of this recipe is that it's a template you can respect while making it genuinely yours. Some nights I add snap peas or sliced mushrooms when the broccoli isn't calling to me. Other times I increase the chili garlic sauce and add fresh sliced chilies because I'm in a mood for serious heat. The structure stays the same; the details shift based on what's in your fridge and how you're feeling. That flexibility is what keeps this from becoming boring, even when you make it twice a week.

Serving and Pairing

This stir fry is fully alive on its own, but it reaches a different level when you serve it over steamed jasmine rice or with noodles alongside. I've also learned that sometimes the best meal is stir fry eaten straight from the wok while standing in the kitchen, still warm and at peak crispness. The sauce pools at the bottom and coats everything, and there's something honest about that.

• Jasmine rice or brown rice soaks up the sauce and turns a quick dinner into something that feels complete.
• Noodles, whether ramen or egg noodles, add chew and turn this into something more substantial when you want it.
• A cold beer or light white wine cuts through the spice and richness if you want to make it feel a bit more special.

Save

This is the kind of recipe that gets better every time you make it because you get faster, braver with the heat, and more confident in what you're doing. It's genuinely worth mastering.

Recipe FAQs

→ How do I tenderize the beef for this dish?

Marinating the thinly sliced beef in soy sauce, cornstarch, and sesame oil helps tenderize the meat and creates a silky texture when cooked.

→ Can I use other vegetables besides broccoli?

Yes, red bell pepper is a great addition here, but snap peas, carrots, or bok choy work well and add variety to the dish.

→ How spicy is the final dish?

The chili garlic sauce provides a medium heat level, adjustable by the amount used. For more heat, add fresh chili or chili flakes.

→ What’s the best way to cook the beef evenly?

Cook the beef in batches over high heat quickly to brown it without overcooking, then add it back in to finish cooking with the sauce.

→ Can I substitute proteins for beef?

Chicken or tofu can be used instead of beef; adjust cooking times accordingly to ensure they are cooked through but remain tender.