Spicy Beef Stir Fry Broccoli (Print Version)
Tender beef strips and crisp broccoli tossed in a spicy, flavorful sauce for a quick, delicious dish.
# What You'll Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 large head broccoli, cut into florets (about 12 oz)
06 - 1 red bell pepper, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp ginger, minced
09 - 2 spring onions, sliced (optional, for garnish)
→ Stir Fry Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1–2 tbsp Sriracha or chili garlic sauce (adjust to taste)
14 - 1 tbsp brown sugar
15 - 1/2 cup water
16 - 1 tsp cornstarch
→ For Cooking
17 - 2 tbsp vegetable oil (divided)
18 - Cooked jasmine rice, to serve (optional)
# How to Cook:
01 - In a bowl, combine the beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Allow to marinate while preparing other ingredients.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, Sriracha, brown sugar, water, and 1 teaspoon cornstarch in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add beef in a single layer and stir-fry for 2 to 3 minutes until browned. Remove from pan and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Stir-fry broccoli and red bell pepper for 2 to 3 minutes. Add garlic and ginger; stir-fry for 1 additional minute.
05 - Return beef to the pan, pour in the prepared stir fry sauce, and cook while stirring for 2 to 3 minutes until sauce thickens and vegetables are crisp-tender.
06 - Serve immediately over jasmine rice, garnished with sliced spring onions if desired.
# Expert Advice:
01 -
- It tastes like you spent all day cooking when it actually takes less time than ordering takeout.
- The crispy-tender vegetables and tender beef create this perfect textural contrast that feels indulgent but is genuinely good for you.
- One pan, minimal cleanup, and you can adjust the heat to exactly how you like it without feeling like you're following orders.
02 -
- Don't crowd the pan when searing the beef—if the pieces aren't touching the hot surface directly, they'll steam instead of brown, and you'll lose that savory crust that makes everything taste restaurant-quality.
- High heat is your friend here, but it moves fast—once you add the vegetables, things happen in minutes, not leisurely hours, so having everything prepped and within reach makes the difference between triumph and scrambling.
03 -
- Keep a spray bottle of water next to your stove—if your pan ever starts smoking or the sauce catches, a quick spritz brings the temperature down without making you panic.
- Taste the sauce before the final simmer and adjust as needed; salt builds as liquid reduces, so be generous with this taste-testing step.