Spicy Beef and Broccoli (Printable)

Tender beef and crisp broccoli come together in a bold, spicy stir fry with vibrant flavors and quick prep.

# What You Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce

→ Vegetables

04 - 12 oz broccoli florets
05 - 1 red bell pepper, thinly sliced
06 - 3 spring onions, sliced (white and green parts separated)
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, minced

→ Sauce

09 - 4 tbsp soy sauce
10 - 2 tbsp oyster sauce
11 - 1 tbsp chili garlic sauce
12 - 2 tbsp rice vinegar
13 - 1 tbsp brown sugar
14 - 2 tsp toasted sesame oil

→ For Cooking

15 - 2 tbsp vegetable oil

# How To Make It:

01 - Toss the sliced beef with cornstarch and 1 tbsp soy sauce in a bowl. Let marinate while preparing other ingredients.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and sesame oil in a separate bowl until smooth.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and sear for 1–2 minutes per side until browned. Transfer to a plate.
04 - Add remaining oil to the wok. Sauté garlic, ginger, and white spring onion parts for 30 seconds until fragrant.
05 - Add broccoli and red bell pepper. Stir-fry for 2–3 minutes until vegetables are bright and beginning to soften.
06 - Return beef and juices to the pan. Pour in sauce and stir to combine. Cook 2–3 minutes until sauce thickens and everything is heated through.
07 - Remove from heat, garnish with green spring onion parts, and serve hot with steamed rice or noodles.

# Expert Tips:

01 -
  • This comes together in 30 minutes but tastes like something from a restaurant
  • The beef stays impossibly tender thanks to a simple coating trick
  • You can dial the heat up or down and it still delivers that crave-worthy umami punch
02 -
  • Crowding the beef while searing is the number one mistake—it will steam instead of brown, so work in batches if your wok is small
  • Have all ingredients prepped and measured before you start cooking, stir-frying moves fast and there's no time to stop and chop
03 -
  • Dry your beef thoroughly with paper towels before marinating—excess moisture creates steam instead of sear
  • The cornstarch coating might look pasty and white, but it transforms in the heat into that gorgeous glossy finish

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