Spicy Beef Stir Fry Broccoli (Print Version)
Tender beef and crisp broccoli cooked with a spicy, savory sauce for a quick, tasty meal.
# What You'll Need:
→ Beef & Marinade
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon sesame oil
→ Vegetables
05 - 1 large broccoli head, cut into florets (about 12 ounces)
06 - 1 red bell pepper, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon ginger, minced
09 - 2 spring onions, sliced (optional, for garnish)
→ Stir Fry Sauce
10 - 3 tablespoons soy sauce
11 - 2 tablespoons oyster sauce
12 - 1 tablespoon rice vinegar
13 - 1 to 2 tablespoons Sriracha or chili garlic sauce, adjusted to taste
14 - 1 tablespoon brown sugar
15 - 1/2 cup water
16 - 1 teaspoon cornstarch
→ For Cooking
17 - 2 tablespoons vegetable oil, divided
18 - Cooked jasmine rice, to serve (optional)
# Step-by-Step Guide:
01 - Combine beef strips with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Allow to marinate while preparing other ingredients.
02 - Whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, Sriracha, brown sugar, 1/2 cup water, and 1 teaspoon cornstarch in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and stir-fry for 2 to 3 minutes until browned. Remove beef and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Add broccoli florets and red bell pepper; stir fry for 2 to 3 minutes. Add garlic and ginger; stir fry for 1 additional minute.
05 - Return beef to the pan. Pour in stir fry sauce and cook, stirring, for 2 to 3 minutes until sauce thickens and vegetables reach crisp-tender texture.
06 - Serve hot over cooked jasmine rice. Garnish with sliced spring onions if desired.
# Expert Suggestions:
01 -
- Your whole dinner—protein, vegetables, sauce—comes together in under thirty minutes with minimal prep and maximum flavor.
- The beef stays tender while the broccoli keeps its snap, something that used to baffle me before I understood high heat and timing.
- It's endlessly customizable; you can dial the spice up or swap vegetables based on what's in your crisper drawer.
02 -
- Don't crowd the wok when searing the beef—work in batches if you have to, because crowding drops the heat and steams the meat instead of browning it, and that's where so much flavor lives.
- Cornstarch in both the marinade and sauce isn't a luxury; it's what makes the texture silky instead of watery, and it's the difference between restaurant-quality and disappointing.
- Taste the sauce before it hits the pan; that's your only chance to adjust seasoning without fishing things out later.
03 -
- If your sauce isn't thickening, you likely need higher heat or a touch more cornstarch slurry whisked with water—but taste before you adjust, because sometimes the sauce needs time to reduce and tighten.
- Marinating the beef in cornstarch and sesame oil for even just five minutes changes everything; the meat stays tender and picks up flavor instead of staying neutral.