Save This dish combines tender slices of beef with crisp broccoli and red bell peppers, stir-fried quickly to preserve vibrant textures. A rich, spicy sauce made from soy, oyster, hoisin, and chili garlic sauces enhances the bold flavors, balanced with a touch of sweetness and toasted sesame oil. Ready in 30 minutes, it's an easy, satisfying option served over cooked rice, garnished with fresh green onions.
Simple preparation and quick cooking make this a versatile dish that allows substitutions like chicken or tofu, while providing a great balance of protein, vegetables, and savory heat for an Asian-inspired meal.
The first time I made this stir-fry, I was running late for dinner with friends and threw everything together in about 20 minutes. They still ask me for the recipe, convinced I spent hours perfecting the balance of spicy and savory flavors. Sometimes the best meals happen when you are slightly rushed and trust your instincts.
Last Tuesday, my husband walked through the door right as I was pulling the beef from the pan. The smell of ginger hitting hot oil stopped him in his tracks, and he stood there watching me finish like he was witnessing something magical. That is the power of a really good stir-fry.
Ingredients
- Flank steak or sirloin: Thinly slicing against the grain makes all the difference between tender beef and chew disappointment
- Broccoli florets: Fresh, not frozen, keeps that satisfying crunch that contrasts beautifully with the soft beef
- Soy sauce, oyster sauce, and hoisin: This trio creates that deep, restaurant-quality umami base you cannot fake
- Sriracha: Start with one tablespoon and taste, because heat builds quickly once everything simmers together
- Cornstarch slurry: This little trick transforms thin sauce into glossy, clingy perfection that coats every bite
Instructions
- Whisk together your sauce base:
- Mix soy sauce, oyster sauce, hoisin, rice vinegar, sriracha, brown sugar, and sesame oil in a small bowl until the sugar dissolves completely.
- Prep the cornstarch slurry:
- Stir cornstarch with water in a separate bowl until smooth, with no lumps remaining.
- Sear the beef quickly:
- Heat one tablespoon of oil in a large skillet or wok over high heat, add beef in a single layer, and cook for 2 to 3 minutes until browned but still slightly pink in the center.
- Cook the vegetables:
- Add remaining oil to the pan, stir-fry garlic, ginger, broccoli, and bell pepper for 3 to 4 minutes until they are bright and crisp-tender.
- Combine everything:
- Return beef to the pan, pour in the sauce, and stir for one minute until everything is evenly coated.
- Thicken the sauce:
- Add the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly until the sauce turns glossy and thick.
- Serve immediately:
- Spoon over hot rice and finish with green onions while the sauce is still bubbling.
Save This recipe became my go-to when my sister called crying from college, stressed about finals and homesick. I made it for her when she came home that weekend, and she told me it tasted exactly like the comfort she needed but could not describe.
Choosing the Right Cut
Flank steak has long muscle fibers, so slicing it thinly against the grain shortens those fibers and makes each bite tender. Sirloin works beautifully too, just look for a piece with good marbling and avoid anything that looks too lean or tough.
Making It Your Own
Snap peas, bok choy, or even sliced carrots can substitute for broccoli if that is what you have in the crisper drawer. The sauce is flexible and forgiving, which is exactly what weeknight cooking should be.
Serving Suggestions
Steamed jasmine rice is classic, but cauliflower rice works if you are watching carbs. A cold, crisp Riesling cuts through the spice beautifully, though an icy beer feels just as right on a chaotic Wednesday evening.
- Prep all ingredients before you turn on the stove
- Keep a bowl of water nearby to wipe the pan between batches
- Never walk away once the sauce hits the heat
Save Good food does not need to be complicated, just made with care and served to people you love.
Recipe FAQs
- → How do I keep beef tender in stir fry?
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Slice the beef thinly against the grain and cook over high heat briefly to avoid toughness. Removing it before vegetables helps maintain tenderness.
- → Can I substitute broccoli with other vegetables?
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Yes, snap peas, bok choy, or mixed vegetables work well to preserve texture and flavor balance.
- → What adds the spicy flavor in this dish?
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Chili garlic sauce or sriracha provides the spicy kick, which can be adjusted according to taste.
- → How can I thicken the sauce properly?
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Mix cornstarch with water to create a slurry, then stir into the sauce while cooking until it thickens.
- → Is there a recommended cooking oil for stir-frying?
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Vegetable oil is ideal for its high smoke point and neutral flavor, perfect for quick stir-frying.
