Spicy Beef and Broccoli Stir-Fry

Spicy Beef and Broccoli Stir-Fry

This spicy beef and broccoli stir-fry brings bold flavors to your table with tender sirloin flap meat and vibrant broccoli. Cooked quickly over high heat to lock in the juices, the dish is enhanced with a drizzle of chili oil for an extra kick of spice. Perfect for a weeknight meal, it's both satisfying and simple to prepare. Serve with fluffy rice to soak up the delicious sauce, and customize the heat level with more chili oil if you dare. Get ready for a deliciously spicy dinner!
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Spicy Beef and Broccoli Stir-Fry

Chef CR

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Calories

350

Cuisine

Asian

This spicy beef and broccoli stir-fry brings bold flavors to your table with tender sirloin flap meat and vibrant broccoli. Cooked quickly over high heat to lock in the juices, the dish is enhanced with a drizzle of chili oil for an extra kick of spice. Perfect for a weeknight meal, it's both satisfying and simple to prepare. Serve with fluffy rice to soak up the delicious sauce, and customize the heat level with more chili oil if you dare. Get ready for a deliciously spicy dinner!

Ingredients

  • 1 lb beef sirloin flap meat, sliced thinly against the grain
  • 2 cups broccoli florets
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon chili oil (or to taste)
  • Salt and pepper to taste
  • Cooked rice for serving

Directions

  1. Increase the heat to high and add the beef slices. Stir-fry until browned and just cooked through, about 3-4 minutes. Remove beef from skillet and set aside.
  2. In the same skillet, add broccoli florets and stir-fry for about 2-3 minutes until they are bright green and tender-crisp.
  3. Return the beef to the skillet with the broccoli, then add soy sauce, oyster sauce, and chili oil. Stir everything together and cook for another 2 minutes, ensuring everything is well coated and heated through.
  4. Season with salt and pepper to taste. Serve hot over cooked rice, drizzled with extra chili oil if desired.