Spicy Beef Broccoli Stir (Printable Version)
Tender beef and crisp broccoli tossed in a bold, spicy sauce for a quick, flavorful dish.
# 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
# Step-by-Step:
01 - Toss the sliced beef with cornstarch and 1 tablespoon soy sauce in a bowl. Let marinate at room temperature while preparing other ingredients.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and sesame oil in a separate bowl until sugar dissolves completely.
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 to 2 minutes per side until just browned. Transfer to a plate.
04 - Add remaining oil to the wok. Sauté garlic, ginger, and white spring onion parts for 30 seconds until fragrant, stirring constantly.
05 - Add broccoli and red bell pepper. Stir-fry for 2 to 3 minutes until vegetables are bright green and beginning to soften.
06 - Return beef and accumulated juices to the pan. Pour in sauce and stir to coat everything evenly. Cook 2 to 3 minutes until sauce thickens and ingredients are heated through.
07 - Remove from heat. Garnish with green spring onion parts. Serve immediately over steamed jasmine rice or rice noodles.
# Expert Advice:
01 -
- The velveting technique makes the beef so tender it practically melts in your mouth
- You get that bold takeout flavor with ingredients already in your pantry
02 -
- High heat and not overcrowding the pan are what give you that restaurant style sear instead of steamed meat
- Let the sauce bubble for the last minute of cooking to thicken naturally without adding extra cornstarch
03 -
- Freeze the beef for 20 minutes before slicing to get those paper thin pieces effortlessly
- Pat the beef dry before tossing with cornstarch so it actually sticks and does the job