Easy, Spicy BEEF AND Broccoli Stir-Fry
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A spicy twist on classic beef and broccoli stir-fry, with chili sauce in the marinade for extra heat. Quick and easy weeknight dinner served over steamed rice.
Ingredients
- 3/4 lbs hangar or skirt steak cut against the grain into ¼-inch-thick pieces
- 1 1/2 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp oyster or chee hou sauce
- 1 tbsp shao-hsing wine or dry sherry
- 1 tbsp asian chili sauce (such as sambal oelek)
- 1/2 tsp sugar
- 1/4 tsp freshly ground black pepper
- 1 tbsp corn starch
- 2 clove garlic finely minced
- 3 tbsp vegetable oil divided
- 1 head broccoli florets only
- kosher salt
- steamed rice
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 302 mg
- Iron: 2.94 mg
- Magnesium: 47.4 mg
- Phosphorus: 272 mg
- Potassium: 669 mg
- Zinc: 1.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp oyster or chee hou sauce
- 1 tbsp shao-hsing wine or dry sherry
- 1 tbsp asian chili sauce (such as sambal oelek)
- 1/2 tsp sugar
- 1/4 tsp freshly ground black pepper
- 1 tbsp corn starch
- kosher salt
- steamed rice
Prepare
- 3/4 lbs hangar or skirt steak, cut against the grain into ¼-inch-thick pieces
- 2 clove garlic, finely minced
- 3 tbsp vegetable oil, divided
- 1 head broccoli, florets only
Let's Cook
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Step 1.
In a large bowl, combine the sliced steak with light soy sauce, dark soy sauce, oyster sauce, Shao-hsing wine, Asian chili sauce, sugar, black pepper, and cornstarch. Stir well to coat the meat evenly. Let marinate for 15 minutes.
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Step 2.
While the meat marinates, combine the minced garlic and 2 tablespoons of vegetable oil in a cold wok. This cold infusion helps maximize garlic flavor without burning.
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Step 3.
Place the wok over high heat and watch the garlic closely. As soon as the garlic begins to turn golden, add the broccoli florets. Cook, stirring only occasionally to allow the broccoli to sear, until crisp-tender, about 4 to 5 minutes. For softer broccoli, add 1 to 2 tablespoons of water and cover for 1 to 2 minutes more.
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Step 4.
Remove the broccoli from the wok and set aside. Heat the remaining 1 tablespoon of oil in the wok over high heat. Add the marinated beef and sear, moving it only occasionally with a spatula, until cooked to your liking, about 3 minutes for medium doneness.
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Step 5.
Return the broccoli to the wok. Add 2 to 3 tablespoons of water and toss everything to combine. The water will bubble up and reduce with the pan drippings to form a sauce. Taste and season lightly with salt if needed. As soon as the sauce thickens, serve immediately over steamed rice.