Spicy Beef Broccoli Stir Fry

The first time my friend Sarah made this for a spontaneous Tuesday dinner, I literally stopped mid-bite and asked for the recipe. She laughed and said it was just her emergency weeknight weapon when she needed something impressive but fast. Now I make it whenever I want that restaurant-quality kick without spending hours in the kitchen.

Last month my roommate walked in while I was stir-frying and immediately asked what smelled so incredible. The combination of garlic, ginger, and that spicy sauce hitting the hot oil is basically aromatherapy for hungry people. We ended up eating straight from the wok because waiting to plate felt impossible.

Ingredients

• 1 lb flank steak, thinly sliced against the grain: Cutting against the grain makes each bite tender instead of chewy, I learned this the hard way once
• 2 tbsp soy sauce for marinade: This starts the flavor penetration process before cooking even begins
• 1 tbsp cornstarch: Creates that silky velvet texture Chinese restaurants are famous for
• 1 tsp sesame oil: Just enough to give the beef a nutty perfume
• 3 cups broccoli florets: Fresh is best here, frozen makes everything soggy
• 1 red bell pepper, sliced: Adds sweetness and color that balances the heat
• 3 green onions, sliced: The green parts finish with a fresh bite
• 3 tbsp soy sauce for sauce: The salty foundation of our flavor bomb
• 2 tbsp oyster sauce: Brings that deep umami richness
• 1 tbsp hoisin sauce: Adds a subtle sweetness that tames the spice
• 1 tbsp chili garlic sauce: Adjust this based on your heat tolerance
• 1 tbsp rice vinegar: Cuts through the rich sauces with bright acidity
• 1 tbsp brown sugar: Helps the sauce cling and caramelise beautifully
• 2 tbsp water: Thins everything to pourable perfection
• 2 tbsp vegetable oil: High smoke point means we can cook at maximum heat
• 3 cloves garlic, minced: More is always better, trust me
• 1 inch fresh ginger, grated: The fresh stuff is non-negotiable for authentic flavor
• 1 tsp toasted sesame seeds: For that finishing restaurant touch
• 2 tbsp fresh cilantro: Adds a bright herbal finish if you are not a soap person

Instructions

Marinate the beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil until coated. Let it sit for 10 minutes while you prep everything else, this changes the texture completely.

Whisk the sauce:

Combine all sauce ingredients in a small bowl and whisk until the sugar dissolves. Taste and adjust the chili garlic sauce if you are feeling brave or cautious.

Sear the beef:

Heat half the oil in a wok over high heat until it is shimmering. Add the beef in a single layer and let it sear for 1-2 minutes without touching it too much.

Sizzle the aromatics:

Remove the beef and add the remaining oil. Toss in the garlic and ginger and stir for 30 seconds until the smell fills the whole kitchen.

Cook the vegetables:

Add the broccoli and bell pepper and stir fry for 2-3 minutes. You want them tender-crisp, not mushy.

Bring it together:

Return the beef to the pan with the green onions. Pour in the sauce and toss everything together until the sauce bubbles and thickens.

Finish and serve:

Remove from heat immediately and sprinkle with sesame seeds and cilantro. Serve over steaming rice while it is still sizzling.

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This recipe became my go-to when I hosted my first dinner party and was terrified everything would be a disaster. Everyone demanded seconds and the wok was basically licked clean. There is something so satisfying about hearing people genuinely enjoy food you made with your own hands.

Getting The Right Texture

The cornstarch in the marinade is what creates that velvety texture you get in restaurants. I tried skipping it once to save time and the beef turned out tough and disappointing. Now I never skip this step because it makes such a huge difference in the final result.

Building Your Sauce

Making the sauce ahead of time is crucial because once you start stir-frying, everything happens fast. I usually whisk it together right after I start the beef marinating so I am not scrambling at the last minute. The sauce should be pourable but slightly thicker than water.

Mastering The Wok

Keep everything moving once the heat is on. I used to walk away and come back to burnt garlic or overcooked broccoli. The whole process moves quickly but that is what keeps the vegetables bright and the beef tender.

• Prep everything before turning on the stove
• Have a plate ready for the beef after searing
• Taste the sauce before adding it to adjust seasoning

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Some nights this is exactly what you need, bold and fast and deeply satisfying. Hope it becomes your weeknight weapon too.

Recipe Q&A

→ How do I ensure the beef stays tender?

Marinate the beef in soy sauce, cornstarch, and sesame oil for at least 10 minutes. This tenderizes and helps achieve a juicy texture during quick cooking.

→ What vegetables work best with this stir fry?

Broccoli florets, red bell peppers, and green onions provide a crisp, colorful contrast and complement the spicy sauce well.

→ Can I adjust the spice level?

Yes, modify the chili garlic sauce amount or add fresh sliced chili or red pepper flakes to increase heat, or reduce for milder flavor.

→ What oil is recommended for stir frying?

Vegetable oil works well due to its high smoke point and neutral flavor, allowing the aromatics and sauce to shine.

→ Are there protein alternatives to beef in this dish?

Yes, chicken or tofu can be substituted for beef to create different variations while maintaining the dish's flavor profile.