Weight Watchers Spicy Beef and Broccoli Stir-Fry
A lighter take on the classic Chinese-American stir-fry featuring tender flank steak and crisp broccoli florets tossed in a spicy-sweet sauce made with sriracha and hoisin. The beef is marinated with ginger and sherry for extra flavor, while the vegetables retain their vibrant color and crunch. Perfect for weeknight dinners when you want bold flavors without the calories, this dish delivers restaurant-quality taste with Weight Watchers-friendly portions and cooking methods.
Ingredients
- 3 cups broccoli florets, chopped
- 12 ounces lean flank steak, trimmed
- 2 tablespoon fresh ginger, minced
- 2 tablespoon dry sherry, divided
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon salt, divided
- 2 tablespoon peanut oil, divided
- 2 tablespoon sriracha chili sauce
- 2 tablespoon hoisin sauceoyster sauce + brown sugar2 tablespoons hoisin to 1 tablespoon oyster sauce + 1 teaspoon brown sugarsavory
slightly different flavor profile
Full guide → - ½ onion, chopped, thinly sliced
Instructions
- 1
Bring water to a boil in a medium saucepan
- 2
Add broccoli florets and cook until water returns to boil
- 3
Drain broccoli and set aside
- 4
Cut beef into 2-inch strips along the grain
- 5
Slice strips into 1/4-inch pieces across the grain
- 6
Combine beef with ginger, 1 tablespoon sherry, soy sauce, cornstarch, and 1/4 teaspoon salt
- 7
Stir mixture well and add 1 teaspoon oil
- 8
Mix sriracha sauce, hoisin sauce, and remaining sherry in a small bowl
- 9
Heat wok or large skillet over high heat until water droplet evaporates in 1-2 seconds
- 10
Add 1 tablespoon peanut oil and stir-fry onions for 10 seconds
- 11
Push onions to one side and add beef in a single layer in center
- 12
Let beef sear for 1 minute without stirring
- 13
Stir-fry beef and onions together for 1 minute until beef is lightly browned
- 14
Add remaining oil, broccoli, and remaining salt
- 15
Stir-fry for 30 seconds to combine
- 16
Pour in sriracha mixture
- 17
Continue stir-frying for 30 seconds to 1 minute until beef is cooked and vegetables are crisp-tender
Tips
Cut beef across the grain in the final step for maximum tenderness - this breaks up the muscle fibers
Have all ingredients prepped before heating the wok since stir-frying happens very quickly over high heat
Don't overcrowd the pan when searing the beef - let it sit undisturbed for proper browning
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Beef can be marinated up to 4 hours ahead, vegetables can be prepped 1 day ahead
Serve immediately over steamed rice or noodles while hot and crispy
Common Mistakes
Don't stir the beef immediately after adding to avoid steaming instead of searing
Keep heat high throughout cooking to prevent vegetables from becoming soggy
Don't add sauce too early or it will burn on the high heat
Substitutions
Nut-Free Alternatives
General Alternatives
slightly different flavor profile
Full guide →FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw and pat dry first. Skip the blanching step and add directly to the stir-fry, cooking for an extra 30 seconds to heat through.
What if I don't have a wok?
A large skillet or heavy-bottomed pan works fine. Make sure it can handle high heat and has enough surface area to prevent overcrowding.
How long will this keep in the refrigerator?
Store leftovers for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture, avoiding the microwave which makes it soggy.