Spicy Beef Stir Fry Broccoli (Printable version)
Tender beef and crisp broccoli in a bold, spicy sauce. Ready in 30 minutes.
# Ingredient List:
→ Beef and Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Stir Fry
05 - 2 tbsp vegetable oil (canola or peanut)
06 - 1 medium onion, thinly sliced
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, minced
09 - 1 large red bell pepper, sliced into strips
10 - 10 oz broccoli florets
11 - 2 spring onions, sliced (for garnish)
→ Spicy Sauce
12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp chili garlic sauce (or Sriracha, adjust to taste)
16 - 1 tsp brown sugar
17 - 2 tbsp water
# How to Make It:
01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil. Toss well and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, chili garlic sauce, brown sugar, and water in a bowl. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Stir-fry the marinated beef for 2 to 3 minutes until browned but not fully cooked. Remove and set aside.
04 - Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry onion, garlic, and ginger for 1 minute until fragrant.
05 - Add bell pepper and broccoli florets to the wok. Stir-fry for 2 to 3 minutes until the vegetables become vibrant and just tender.
06 - Return the beef to the wok. Pour in the spicy sauce and toss to coat evenly. Stir-fry for an additional 2 to 3 minutes until beef is cooked through and sauce slightly thickens.
07 - Plate the stir fry hot, garnished with sliced spring onions. Serve alongside steamed rice if desired.
# Expert Suggestions:
01 -
- It comes together in under half an hour, so you can skip the delivery apps and still eat something that tastes restaurant-quality.
- The spicy sauce clings to every piece of beef and broccoli, delivering bold flavor in every forkful without being overly complicated.
- You can easily swap the protein or adjust the heat level, making it flexible enough for picky eaters or spice lovers alike.
02 -
- Don't crowd the wok when searing the beef, if you pile it all in at once it will steam instead of browning and you'll lose that caramelized crust.
- High heat is your friend here, stir frying needs that intense, quick burst of heat to keep vegetables crisp and flavors bright.
- Slice the beef against the grain, otherwise you'll end up chewing forever no matter how good the marinade is.
03 -
- Prep all your ingredients before you turn on the heat, stir frying moves fast and there's no time to chop mid-cook.
- Use a wok if you have one, the shape and heat distribution make a real difference in getting that restaurant-style sear.
- If the sauce seems too thick, add a splash of water or broth to loosen it up without losing flavor.