Spicy Beef Broccoli Stir Fry (Printable Version)

Tender beef and crisp broccoli stir-fried with a spicy, savory sauce for a quick meal.

# What You'll Need:

→ Beef

01 - 1 pound flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 1 tablespoon soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil

→ Vegetables

05 - 1 large head broccoli, cut into florets (about 4 cups)
06 - 1 red bell pepper, thinly sliced
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced

→ Sauce

09 - 3 tablespoons soy sauce
10 - 2 tablespoons oyster sauce
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sriracha or chili garlic sauce
14 - 1 teaspoon brown sugar
15 - 1/3 cup water

→ For Stir Fry

16 - 2 tablespoons vegetable oil, divided
17 - 2 green onions, sliced
18 - 1 teaspoon toasted sesame seeds

# Step-by-Step:

01 - Combine beef slices with soy sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly and let stand for 10 to 15 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, brown sugar, and water in a separate bowl until well combined.
03 - Heat 1 tablespoon 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 browned. Transfer to a plate.
04 - Add remaining 1 tablespoon oil to the wok. Stir fry garlic and ginger for 30 seconds until fragrant.
05 - Add broccoli and bell pepper. Stir fry for 2 to 3 minutes. Pour in 2 tablespoons water, cover, and steam for 2 minutes until broccoli is tender-crisp.
06 - Return beef to the wok. Pour in prepared sauce. Toss together and stir fry for 2 to 3 minutes until sauce thickens and coats everything evenly.
07 - Remove from heat. Garnish with green onions and sesame seeds. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • The sauce hits every flavor note, spicy, salty, sweet, and tangy, all in one glossy coating
  • Ready in 30 minutes but tastes like it came from your favorite takeout spot
  • The beef stays impossibly tender thanks to a simple velveting technique
02 -
  • Crowding the pan while searing the beef will ruin everything, take your time or use two pans
  • Have all ingredients prepped and measured before you turn on the heat, stir-frying waits for no one
  • The sauce will look thin when you pour it in, but it thickens fast once it hits the hot pan
03 -
  • Freeze the beef for 20 minutes before slicing, it will cut cleanly into thin, even strips
  • Pre-cut your broccoli florets the night before for an even faster weeknight dinner

Go Back