Spicy Beef Stir Fry (Print Version)
Tender beef and crisp broccoli cooked in a spicy, savory sauce for a vibrant main dish.
# What You'll Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 large head broccoli, cut into florets (about 12 oz)
06 - 1 red bell pepper, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, minced
09 - 2 spring onions, sliced (optional, for garnish)
→ Stir Fry Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1–2 tbsp Sriracha or chili garlic sauce, adjusted to taste
14 - 1 tbsp brown sugar
15 - 1/2 cup water
16 - 1 tsp cornstarch
→ For Cooking
17 - 2 tbsp vegetable oil, divided
18 - Cooked jasmine rice, to serve (optional)
# Directions:
01 - Combine the beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a bowl. Allow to marinate while preparing other ingredients.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, Sriracha, brown sugar, water, and 1 teaspoon cornstarch in a small bowl. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer and stir-fry for 2 to 3 minutes until browned. Remove beef and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Add broccoli florets and sliced red bell pepper; stir-fry for 2 to 3 minutes. Add minced garlic and ginger; cook for an additional minute.
05 - Return the beef to the pan. Pour in the prepared stir fry sauce and cook, stirring frequently, for 2 to 3 minutes until sauce thickens and vegetables are crisp-tender.
06 - Serve hot over cooked jasmine rice. Garnish with sliced spring onions if desired.
# Expert Tips:
01 -
- It comes together faster than delivery arrives, yet tastes like you've been cooking all day.
- The sauce strikes that perfect balance between spicy heat and savory umami—addictive enough to finish the pan solo.
- Tender beef and crisp-tender broccoli mean you're getting real vegetables and protein, not just filler.
02 -
- Don't skip the high heat—it's what creates those charred edges on the broccoli and the crust on the beef; medium heat gets you steamed vegetables and gray meat.
- The sauce thickens as it cools, so if it looks a little thin when you plate it, give it 30 seconds and it'll cling perfectly to everything.
- Overcrowding the pan drops the temperature and creates steam instead of sear; work in batches if you're doubling the recipe.
03 -
- Slice your beef against the grain as thinly as your knife skills allow—thick slices stay chewy, thin slices become tender even if they cook a tiny bit longer than you meant.
- Toast your cornstarch in a dry pan for 30 seconds before mixing it into cold liquid and you'll have even fewer lumps and a silkier final sauce.