Spicy Beef Stir Fry Broccoli (Printable)

Tender beef and crisp broccoli tossed in a spicy, savory sauce for a quick, tasty 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 fresh 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 Make It:

01 - Toss beef strips with soy sauce, cornstarch, and sesame oil in a bowl. Let rest for 10 minutes.
02 - Combine all stir fry sauce ingredients in a small bowl and set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir fry beef for 2 to 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 and red bell pepper; stir fry for 2 to 3 minutes. Add a tablespoon of water, cover, and steam for 2 minutes until vegetables are crisp-tender.
06 - Return beef to wok, pour in stir fry sauce, and toss everything for 2 to 3 minutes until sauce thickens and beef is cooked through.
07 - Plate immediately, garnishing with extra spring onions or sesame seeds if desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means you can go from hungry to fed faster than most takeout delivery.
  • The sauce is rich and spicy without being difficult, striking that perfect balance between heat and flavor.
  • Tender beef with crisp broccoli feels indulgent but is actually straightforward to pull off.
02 -
  • High heat is non negotiable here; a lukewarm wok will steam your beef instead of searing it, and you'll miss that crucial browned exterior that makes everything taste deeper.
  • Slicing the beef against the grain actually matters more than you'd think; it's the difference between tender and tough, and it's the one thing that makes cheaper cuts of beef taste expensive.
  • Don't overcrowd the wok when you first add the beef; give it a moment to brown rather than moving it around constantly, or it will stick and steam instead of caramelize.
03 -
  • If you're cooking for someone with a lower spice tolerance, mix your chili garlic sauce in gradually and taste as you go; it's much easier to add heat than remove it.
  • Slicing the beef against the grain isn't just advice; it's the reason this tastes like restaurant stir fry instead of home cooking.
  • Prep every vegetable and have your sauce mixed before you turn on the heat; stir fry moves fast, and there's no time to chop things once you've started.

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