Spicy Beef Broccoli Stir Fry (Printable)
Tender beef and crisp broccoli in a lively, savory sauce ready in 30 minutes.
# What You Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 large head broccoli, cut into florets (about 4 cups)
06 - 1 red bell pepper, thinly sliced
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, minced
→ Sauce
09 - 3 tbsp soy sauce
10 - 2 tbsp oyster sauce
11 - 1 tbsp hoisin sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp sriracha or chili garlic sauce
14 - 1 tsp brown sugar
15 - 1/3 cup water
→ For Stir Fry
16 - 2 tbsp vegetable oil, divided
17 - 2 green onions, sliced
18 - 1 tsp toasted sesame seeds
# How To Make It:
01 - Combine beef slices with soy sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly to coat and let stand for 10–15 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, brown sugar, and water until smooth. Set aside.
03 - Heat 1 tbsp 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 1 tbsp oil to the wok. Stir fry garlic and ginger for 30 seconds until fragrant.
05 - Add broccoli and bell pepper. Stir fry for 2–3 minutes. Pour in 2 tbsp water, cover, and steam for 2 minutes until broccoli reaches tender-crisp.
06 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir fry for 2–3 minutes until sauce thickens and coats evenly.
07 - Remove from heat. Garnish with green onions and sesame seeds. Serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- That spicy sauce clings to every bite, turning a simple weeknight dinner into something that feels takeout-worthy but tastes better because you made it yourself
- The beef stays impossibly tender thanks to a quick cornstarch trick I learned after years of ending up with chewy stir fry disappointment
02 -
- Crowding the wok with beef drops the temperature and creates steam instead of sear, so work in batches if necessary
- Having all ingredients prepped and ready before you turn on the heat makes the actual cooking process smooth and stress-free
03 -
- Preheat your wok for at least two minutes before adding oil, and you will hear that satisfying sizzle the moment ingredients hit the surface
- Let the beef rest at room temperature for twenty minutes before cooking for more even searing