Spicy Stir-Fried Beef with Broccoli and Vegetables
Quick wok-cooked beef with crisp vegetables in a savory-spicy sauce. Tender sliced beef marinates briefly in ginger and soy, then stir-fries with broccoli, bell pepper, celery, and onion. Finished with a cornstarch-thickened oyster sauce and crushed red chile for heat. Serve over steamed rice.
Ingredients
- 1 Tbsp sherry or rice wine
- 2 tsp soy sauce
- 1 ½ tsp peanut oil
- 1 tsp fresh ginger, peeled and grated
- ½ lb beef or chicken, sliced 1/8 to 1/4 inch
- 2 Tbsp peanut oil
- 2 clove garlic, minced
- ½ tsp crushed red chile pepper
- 2 slice fresh ginger
- 2 stalk celery, cut into 1/2 inch pieces
- 2 whole onion, sliced
- 1 whole red or green bell pepper, sliced 1/2 inch
- 1 head broccoli, separated into florets
- 1 Tbsp cornstarch
- ¾ cup beef or chicken broth
- 1 Tbsp oyster sauce
- ¼ tsp sesame oil
- ¼ tsp crushed red chile pepper
- water
Instructions
- 1
Combine sherry, soy sauce, peanut oil, and grated ginger. Add beef slices and marinate for 20 minutes.
- 2
While marinating, combine cornstarch, broth, oyster sauce, and sesame oil for finishing sauce. Chop all vegetables.
- 3
Heat wok on high. Add peanut oil, crushed red chile pepper, ginger slices, and minced garlic. Stir-fry for 1 minute, then discard solids.
- 4
Add marinated beef to wok and stir-fry for 2 minutes. Remove and set aside.
- 5
Add peanut oil to wok and stir-fry broccoli for 2 minutes. Add water, cover, and cook for 2 minutes.
- 6
Return beef to wok. Pour in finishing sauce and cook until thickened.
- 7
Serve over steamed rice.
Tips
Slice beef against the grain for more tender pieces.
Have all vegetables prepped before heating the wok; stir-frying is fast.
Do not skip discarding the aromatics after the initial infusion step to avoid overwhelmingly strong flavor.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze as vegetables lose crispness.
Marinate beef up to 4 hours. Prepare finishing sauce and chop vegetables up to 8 hours ahead.
Serve immediately over steamed white or brown rice with additional crushed red chile on the side.
Common Mistakes
Do not marinate longer than 20 minutes or beef becomes tough from prolonged soy exposure.
Do not skip removing the aromatics to avoid bitter, scorched flavors overpowering the dish.
Do not overcrowd the wok; cook in batches if needed to maintain high heat and prevent steaming.