Spicy Beef and Broccoli Stir Fry (Printable View)
Vibrant stir fry with tender beef, crisp broccoli, and a bold ginger-garlic sauce. Ready in just 30 minutes.
# What You’ll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tablespoons low-sodium soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon rice vinegar
→ Vegetables
05 - 1 large head broccoli, cut into florets (approximately 4 cups)
06 - 1 red bell pepper, thinly sliced
07 - 3 green onions, sliced
→ Aromatics and Sauce
08 - 3 tablespoons vegetable oil, divided
09 - 1.5 tablespoons fresh ginger, minced
10 - 3 cloves garlic, minced
11 - 1 to 2 red chilies, thinly sliced
12 - 0.25 cup low-sodium soy sauce
13 - 2 tablespoons oyster sauce
14 - 1 tablespoon honey or brown sugar
15 - 1 tablespoon toasted sesame oil
16 - 0.25 cup water
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Fresh cilantro or additional green onions
# Cooking Steps:
01 - In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon rice vinegar. Toss well and set aside to marinate for 10 to 15 minutes.
02 - In a small bowl, mix together 0.25 cup soy sauce, oyster sauce, honey, sesame oil, and water. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the marinated beef in a single layer and sear for 1 to 2 minutes per side until just browned. Remove beef to a plate.
04 - Add remaining oil to the wok. Stir fry broccoli florets and bell pepper for 2 to 3 minutes until bright green and slightly tender.
05 - Add ginger, garlic, and chilies. Stir fry for 1 minute until fragrant.
06 - Return beef to the pan. Pour in the prepared sauce. Stir everything together and cook for another 2 to 3 minutes until the sauce thickens and the beef is cooked through.
07 - Toss in green onions and adjust seasoning if needed. Transfer to a serving dish. Garnish with toasted sesame seeds and cilantro or additional green onions. Serve hot with steamed rice or noodles.
# Expert Tips:
01 -
- The marinade uses cornstarch which not only thickens the sauce but creates that velvety restaurant-style texture on the beef that most home cooks miss.
- You can adjust the heat level without compromising the depth of flavor – I make a milder version when cooking for my spice-sensitive father-in-law and a fiery one for my adventurous friends.
02 -
- Resist the temptation to crowd the pan when cooking the beef – working in batches feels tedious but prevents steaming instead of searing, a mistake I made countless times before learning better.
- Cooking the broccoli for just 2-3 minutes preserves that crucial textural contrast – I once overcooked it to mush and the entire dish lost its appeal despite the perfect sauce.
03 -
- Partially freeze your beef for about 20 minutes before slicing – the firmer texture allows for those paper-thin slices that professional chefs achieve.
- Keep a small spray bottle of water near your cooking area to quickly tame any flare-ups or add moisture without diluting your carefully crafted sauce.