Spicy Beef Broccoli Stir Fry (Printable Version)
Tender beef and broccoli in a bold, spicy sauce for a quick and satisfying dish.
# What You'll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 12 oz broccoli florets
03 - 1 red bell pepper, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 green onions, sliced for garnish
→ Sauce
07 - 4 tbsp soy sauce
08 - 2 tbsp oyster sauce
09 - 2 tbsp hoisin sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp sriracha or chili garlic sauce
12 - 1 tbsp brown sugar
13 - 1 tsp toasted sesame oil
→ Other
14 - 2 tbsp vegetable oil for stir-frying
15 - 2 tsp cornstarch
16 - 2 tbsp water
17 - Cooked rice for serving
# Step-by-Step:
01 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, brown sugar, and sesame oil in a small bowl. Set aside.
02 - Mix cornstarch with water in a separate small bowl until smooth to create a slurry.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef to a plate.
04 - Add remaining oil to the pan. Stir-fry garlic, ginger, broccoli, and red bell pepper for 3-4 minutes until vegetables are crisp-tender.
05 - Return beef to the pan. Pour in sauce and stir to coat everything evenly. Cook for 1 minute.
06 - Add cornstarch slurry and stir until sauce thickens, about 1-2 minutes.
07 - Serve immediately over cooked rice, garnished with green onions.
# Expert Advice:
01 -
- The sauce balances sweet, spicy, and savory in a way that makes everyone ask for seconds
- It comes together in under 30 minutes but feels like a special occasion meal
02 -
- Crowding the pan will make the beef steam instead of sear—work in batches if your skillet is not large enough
- Have all your ingredients prepped before you start cooking, because stir-frying moves fast once the heat is on
03 -
- Preheat your pan until it is genuinely hot—the oil should shimmer and almost smoke before adding ingredients
- Pat the beef dry with paper towels before slicing to ensure a good sear instead of a steamed grey exterior