Spicy Beef Broccoli Stir Fry (Printable Version)
Tender beef, crisp broccoli, and a spicy sauce come together for a quick, vibrant dish.
# What You'll Need:
→ Beef and Marinade
01 - 14 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 14 oz broccoli florets
06 - 1 red bell pepper, thinly sliced
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
→ Stir-Fry Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp rice vinegar
14 - 1 tbsp sriracha or chili-garlic sauce
15 - 2 tsp brown sugar
16 - 3 tbsp water
→ Oils and Garnish
17 - 2 tbsp vegetable oil
18 - 1 tsp toasted sesame seeds
19 - Fresh cilantro or sliced spring onion for garnish
# Step-by-Step:
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 smooth. Set aside.
03 - Bring a pot of water to a boil. Add broccoli florets and cook 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 and stir-fry for 2-3 minutes until browned on edges. Remove beef to a plate.
05 - Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and spring onions. Stir-fry for 30 seconds until fragrant.
06 - Add bell pepper and blanched broccoli to the wok. Stir-fry for 2 minutes until vegetables are heated through but still crisp.
07 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir-fry for 1-2 minutes until sauce thickens and coats all ingredients evenly.
08 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and fresh cilantro or extra spring onions if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The velveting technique makes grocery-store beef taste restaurant quality
- Blanching broccoli keeps it vibrant green instead of sad and olive-colored
- The sauce hits every flavor note salty sweet tangy and spicy
02 -
- Crowding the pan steams meat instead of searing it, so cook beef in batches if needed
- Have all ingredients prepped before you start heating the wok, stir-frying moves too fast for chopping mid-cook
- The sauce thickens quickly due to cornstarch, so have everything ready before adding it
03 -
- Freeze the beef for 20 minutes before slicing for paper-thin, even cuts
- Room temperature meat sears more evenly than cold straight from the fridge