Spicy Beef and Broccoli (Printable)

Tender beef and crisp broccoli combined in a vibrant, spicy sauce for an easy weeknight dish.

# What You'll Need:

→ Beef

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

→ Marinade

02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil

→ Vegetables

05 - 3 cups broccoli florets
06 - 1 red bell pepper, sliced
07 - 3 green onions, sliced

→ Sauce

08 - 3 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon chili garlic sauce
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon brown sugar
14 - 2 tablespoons water

→ Aromatics & Oil

15 - 2 tablespoons vegetable oil
16 - 3 cloves garlic, minced
17 - 1 inch fresh ginger, grated

→ Garnish

18 - 1 teaspoon toasted sesame seeds
19 - 2 tablespoons fresh cilantro, chopped

# How To Make It:

01 - Combine the beef with 2 tablespoons soy sauce, cornstarch, and sesame oil in a medium bowl. Toss to coat thoroughly and let marinate for 10 minutes at room temperature.
02 - Whisk together 3 tablespoons soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, rice vinegar, brown sugar, and water in a small bowl until smooth. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked through. Remove from pan and set aside.
04 - Add the remaining 1 tablespoon oil to the hot pan. Stir fry the garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
05 - Add broccoli and bell pepper to the pan. Stir fry for 2-3 minutes until vegetables are tender-crisp but still retain some crunch.
06 - Return the beef to the pan along with green onions. Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 2-3 minutes until beef is cooked through and sauce has thickened nicely.
07 - Remove from heat immediately. Sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve hot while steaming, accompanied by steamed rice or noodles.

# Expert Suggestions:

01 -
  • The velveting technique makes the beef impossibly tender, just like your favorite restaurant version
  • You can adjust the heat exactly to your liking by controlling the chili garlic sauce
  • Everything comes together in one pan, making cleanup almost effortless
02 -
  • Never crowd the pan when searing beef, work in batches if necessary so each piece can properly brown instead of steam
  • Have all ingredients prepped and the sauce mixed before you start cooking, stir fries move too fast for prep-as-you-go
  • The sauce will continue thickening off the heat, so pull the pan when it still looks slightly looser than you want
03 -
  • Freeze the flank steak for 30 minutes before slicing, it will be firm and much easier to cut thinly against the grain
  • If you want extra crisp vegetables, blanch the broccoli in boiling water for 2 minutes before stir frying
  • Double the sauce recipe and keep half in the refrigerator for instant flavor on quick weeknight meals

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