Spicy Beef Stir Fry Broccoli

I was digging through my fridge on a Tuesday night, staring at a bag of broccoli and some beef I'd forgotten about. Instead of ordering takeout, I threw everything into a hot wok with whatever sauces I had, and the sizzle alone made me feel like I'd unlocked something. That first bite had the perfect balance of heat and savory depth, and I've been making this stir fry ever since.

The first time I made this for friends, I worried the chili garlic sauce might be too much. But they kept going back for seconds, scraping the pan clean and asking for the recipe before they even left. That night, I realized a simple stir fry could steal the show just as well as any fancy dish.

Ingredients

• Flank steak or sirloin: Slicing against the grain is the secret to tender beef, I learned this after years of chewing through tough strips.
• Soy sauce: It seasons the beef and builds the savory backbone of the sauce, so don't skimp on quality here.
• Cornstarch: This helps the marinade cling to the meat and gives the sauce a glossy, lightly thickened finish.
• Sesame oil: Just a teaspoon adds a nutty aroma that makes the whole dish smell incredible.
• Vegetable oil: High smoke point oils like canola or peanut are essential for getting that proper wok sear.
• Onion: Thinly sliced onion adds sweetness and body, softening just enough to blend into the sauce.
• Garlic and ginger: Fresh is non-negotiable, the aromatic punch they deliver in the first minute sets the tone for everything.
• Red bell pepper: Bright color and a subtle sweetness that balances the heat beautifully.
• Broccoli florets: They stay crisp and green if you don't overcook them, adding a satisfying crunch.
• Spring onions: A fresh garnish that adds a pop of color and a mild oniony bite at the end.
• Oyster sauce: This brings umami depth, look for vegetarian versions if you need to avoid shellfish.
• Rice vinegar: A splash of acidity cuts through the richness and brightens the whole dish.
• Chili garlic sauce: This is where the heat lives, start with less if you're cautious and taste as you go.
• Brown sugar: Just enough to round out the spice and create a balanced, complex sauce.

Instructions

Marinate the beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Let it sit for 10 minutes so the flavors soak in and the cornstarch starts to coat every piece.

Mix the sauce:

Whisk together soy sauce, oyster sauce, rice vinegar, chili garlic sauce, brown sugar, and water in a small bowl. Set it aside so it's ready to pour when things get hot.

Sear the beef:

Heat 1 tablespoon of oil in a wok over high heat until it's almost smoking. Add the beef and stir-fry for 2 to 3 minutes until browned but still slightly pink inside, then transfer it to a plate.

Cook the aromatics:

Add the remaining oil to the wok, then toss in the onion, garlic, and ginger. Stir-fry for about a minute until the kitchen smells amazing and the garlic starts to turn golden.

Add the vegetables:

Throw in the bell pepper and broccoli florets, stirring constantly for 2 to 3 minutes. You want them bright and tender-crisp, not soft and dull.

Bring it all together:

Return the beef to the wok and pour in the spicy sauce. Toss everything together and stir-fry for another 2 to 3 minutes until the beef is cooked through and the sauce coats everything evenly.

Serve:

Plate it hot, scatter sliced spring onions on top, and serve with steamed rice. The contrast between the spicy stir fry and fluffy rice is perfect.

Save

One evening, my neighbor dropped by just as I was pulling this off the stove. She took one bite, closed her eyes, and said it reminded her of her favorite spot in Chinatown. That moment reminded me how a simple home-cooked meal can carry just as much soul as any restaurant dish.

How to Adjust the Heat Level

The beauty of this recipe is you control the fire. Start with less chili garlic sauce if you're cautious, taste the sauce before adding it to the wok, and remember you can always add sliced fresh chilies at the end for extra kick. I've made mild versions for my kids and fiery ones for friends who love the burn, and both turned out delicious.

Protein Swaps That Work

I've swapped the beef for chicken thighs, firm tofu, and even prawns, and every version delivered. Chicken takes about the same time, tofu needs a good sear to get crispy edges, and prawns cook even faster so watch them closely. The sauce is forgiving and clings to anything you throw at it.

Serving Suggestions and Pairings

This stir fry shines over a mound of jasmine rice, but I've also tossed it with thick rice noodles and even served it in lettuce cups for a lighter option. A cold beer or iced green tea cuts through the heat beautifully, and if you want to stretch the meal, add a quick cucumber salad on the side.

• Jasmine or brown rice soaks up the sauce and balances the spice perfectly.
• Thick rice noodles or lo mein turn this into a complete one-bowl meal.
• A crisp cucumber salad with rice vinegar adds a refreshing contrast to the heat.

Save

This dish has become my go-to whenever I need something fast, flavorful, and satisfying without a lot of fuss. I hope it brings the same warmth and excitement to your table that it's brought to mine.

Recipe FAQs

→ How should I slice the beef?

Slice the flank steak thinly against the grain to ensure the meat remains tender after quick cooking.

→ Can I make this less spicy?

Reduce the amount of chili garlic sauce or substitute it with a milder sauce like sweet chili.

→ What vegetables work best?

Broccoli and red bell pepper are classic, but snap peas, carrots, or baby corn also work well.

→ Can I use a different protein?

Yes, thinly sliced chicken breast, firm tofu, or prawns are excellent substitutes for beef.

→ What should I serve with it?

Steamed jasmine rice or noodles are the perfect accompaniment to soak up the spicy sauce.