Spicy Beef Broccoli Stir Fry (Printer-friendly)

Tender beef and crisp broccoli tossed in a bold, spicy sauce for a flavorful, quick-cooked dinner.

# What You’ll 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 Guide:

01 - Toss the sliced beef with cornstarch and 1 tablespoon soy sauce in a bowl. Set aside to marinate while preparing other ingredients.
02 - Whisk together all sauce ingredients in a separate bowl: soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and sesame oil until smooth and combined.
03 - Heat 1 tablespoon 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 1 tablespoon oil to the wok. Sauté garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
05 - Add broccoli and red bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables are bright and beginning to soften.
06 - Return beef and accumulated juices to the pan. Pour in sauce and stir thoroughly. Cook 2-3 minutes until sauce thickens and everything is heated through.
07 - Remove from heat, sprinkle with green parts of spring onions, and serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • The sauce hits that perfect balance of spicy, salty, and slightly sweet that makes you want to lick your plate
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The beef stays impossibly tender thanks to a simple cornstarch trick I learned from a cook friend
02 -
  • Overcrowding the pan when searing beef will steam it instead of searing it, work in batches if necessary
  • The sauce will continue thickening off the heat, so pull it slightly earlier than you think
  • Prep all ingredients before turning on the stove, stir fries move too fast for chopping mid cook
03 -
  • Dry your beef with paper towels before marinating for better searing and less splattering
  • Use the biggest pan you have, more surface area means better browning
  • Let the pan get hot again between adding ingredients for that restaurant style char

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