Spicy Beef Broccoli Stir (Printer-friendly)

Tender beef and crisp broccoli tossed in a bold, spicy stir-fry sauce for a quick, flavorful meal.

# What You’ll Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain

→ Vegetables

02 - 12 oz broccoli florets
03 - 1 red bell pepper, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 4 tbsp soy sauce
08 - 2 tbsp oyster sauce
09 - 2 tbsp hoisin sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp sriracha or chili garlic sauce, adjust to taste
12 - 1 tbsp brown sugar
13 - 1 tsp toasted sesame oil

→ Other

14 - 2 tbsp vegetable oil for stir-frying
15 - 2 tsp cornstarch
16 - 2 tbsp water
17 - Cooked rice for serving

# How-To Guide:

01 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, brown sugar, and sesame oil in a small bowl. Set aside.
02 - Mix cornstarch with water in a separate small bowl until smooth to create a slurry.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and stir-fry for 2–3 minutes until browned but not fully cooked. Remove beef to a plate.
04 - Add remaining oil to the pan. Stir-fry garlic, ginger, broccoli, and red bell pepper for 3–4 minutes until vegetables are crisp-tender.
05 - Return beef to the pan. Pour in the prepared sauce and stir to coat everything evenly. Cook for 1 minute.
06 - Add the cornstarch slurry and stir continuously until the sauce thickens, about 1–2 minutes.
07 - Serve immediately over cooked rice, garnished with sliced green onions.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Its faster and cheaper than takeout but feels like restaurant quality
  • You can adjust the heat exactly to your comfort zone
02 -
  • High heat is essential for that restaurant style sear, so do not overcrowd the pan or the meat will steam instead of brown
  • Have all ingredients prepped and measured before you turn on the stove because stir fry moves incredibly fast once cooking starts
  • The sauce will thicken quickly once the cornstarch is added, so keep stirring to prevent any clumping or sticking
03 -
  • Partially freeze the beef for 15 minutes to make slicing thin strips much easier
  • Crowding the pan causes steaming instead of searing, so cook in batches if needed

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