Spicy Beef Broccoli Stir Fry (Printer-friendly)
Tender beef and crisp broccoli tossed in a spicy, savory stir-fry sauce, ready in just 30 minutes.
# What You’ll Need:
→ Beef and Marinade
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→ Vegetables
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→ Stir-Fry Sauce
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→ Oils and Garnish
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# How-To Guide:
01 - Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, brown sugar, and water in a small bowl until well combined.
03 - Bring a pot of water to a rolling boil. Add broccoli florets and blanch for 1 minute until bright green and crisp-tender. Drain immediately and set aside.
04 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and stir-fry for 2-3 minutes until browned on edges. Transfer to a plate.
05 - Add remaining 1 tbsp oil to the wok. Toss in garlic, ginger, and spring onions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Add bell pepper and blanched broccoli to the wok. Stir-fry for 2 minutes until vegetables are heated through but still maintain crunch.
07 - Return beef to the wok. Pour in the prepared sauce and toss everything together. Stir-fry for 1-2 minutes until sauce thickens and evenly coats all ingredients.
08 - Transfer to a serving platter. Garnish with toasted sesame seeds and fresh cilantro or additional spring onions. Serve immediately with steamed jasmine rice or noodles.
# Expert Advice:
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- Everything comes together in under 30 minutes but tastes like you spent way more effort on it
- The sauce strikes that perfect balance between spicy, savory, and slightly sweet that keeps everyone coming back for seconds
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- Crowding the wok will make your beef steam instead of sear, so work in batches if your pan is not big enough
- Have all your ingredients prepped and measured before you turn on the heat because stir-frying waits for absolutely no one
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- A cold wok or overcrowded pan are the enemies of a good stir-fry, so let your pan get properly hot and work in batches if necessary
- The sauce will continue to thicken as it sits off the heat, so remove from the wok just slightly before it reaches your desired consistency