Spicy Beef Broccoli Stir Fry (Printer-friendly)

Tender beef and crisp broccoli in a bold, spicy sauce for a quick, satisfying dish.

# What You’ll Need:

→ Beef and Marinade

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→ Vegetables

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→ Sauce

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→ For Stir Fry

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# How-To Guide:

01 - Combine beef slices with soy sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly to coat and let marinate for 10-15 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, brown sugar, and water in a separate bowl until smooth and well combined. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer and sear for 1-2 minutes per side until just browned. Remove beef to a plate and set aside.
04 - Add remaining 1 tbsp oil to the wok. Stir fry garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
05 - Add broccoli and bell pepper to the wok. Stir fry for 2-3 minutes. Pour in 2 tbsp water, cover, and steam for 2 minutes until broccoli is tender-crisp.
06 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir fry for 2-3 minutes until sauce thickens and evenly coats all ingredients.
07 - Remove from heat immediately. Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice or noodles.

# Expert Advice:

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  • The velveting technique makes cheap cuts of beef taste like restaurant quality
  • Everything cooks in one pan and takes less than 30 minutes start to finish
  • The sauce hits perfect notes of spicy tangy sweet and savory
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  • Crowding the pan while searing beef causes it to steam instead of brown
  • Cutting beef against the grain shortens muscle fibers making each bite tender
  • Have all ingredients prepped before heating the oil because stir frying moves fast
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  • Cold beef slices easier so freeze the steak for 20 minutes before cutting
  • Use tamari instead of soy sauce to make this completely gluten free
  • Add extra vegetables at the end to stretch this recipe to 6 servings

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