Spicy Garlic Beef Stir-Fry with Charred Broccoli

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 lb (680 g) broccoli florets (about 2 medium heads)
• 3 tbsp neutral oil, divided (2 tbsp for broccoli, 1 tbsp for stir-fry)
• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 tbsp soy sauce, divided (1 tbsp for marinade, 3 tbsp for sauce)
• 1 1/2 tbsp light brown sugar
• 1 1/2 tbsp cornstarch, divided (1 tsp for marinade, 1 tbsp plus 1/2 tsp for sauce)
• 1 tbsp chili-garlic sauce
• 1–2 tsp additional chili paste or crushed red pepper (to taste)
• 1 1/2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• Salt and black pepper
• 2 green onions, thinly sliced; toasted sesame seeds, for garnish
• Cooked rice, for serving

Do This

• 1. Heat oven to 425°F (220°C). Toss broccoli with 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast 15–18 minutes until charred and tender.
• 2. While broccoli roasts, thinly slice beef. Toss with 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sugar, and 1 tsp sesame oil. Let marinate 10–15 minutes.
• 3. Whisk sauce: 3 tbsp soy sauce, 1 1/2 tbsp brown sugar, 1 1/2 tbsp rice vinegar, 1 tbsp chili-garlic sauce, 1–2 tsp extra chili, 1/2 cup water, 1 tbsp plus 1/2 tsp cornstarch, garlic, and ginger.
• 4. Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering. Stir-fry beef in a single layer 2–3 minutes, just until browned and mostly cooked through. Work in batches if needed.
• 5. Lower heat to medium-high. Whisk sauce again and pour into pan. Stir constantly 1–2 minutes until thick, glossy, and bubbling.
• 6. Add roasted broccoli and toss to coat in sauce. Cook 1–2 minutes to heat through.
• 7. Garnish with green onions and sesame seeds. Serve hot over rice.

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Why You’ll Love This Recipe

• Charred roasted broccoli adds smoky, crisp-tender bites that stand up beautifully to the bold beef and chili garlic sauce.
• Quick enough for a weeknight, but flavorful and impressive enough to serve to guests.
• Heat level is easy to customize: keep it mild or make it fiery by adjusting the chili.
• Uses simple, everyday pantry ingredients for a takeout-worthy stir-fry at home.

Grocery List

• Produce: 2 medium heads broccoli, 4 garlic cloves, 1 small knob fresh ginger, 2 green onions, optional lime for serving
• Dairy: None (this recipe is naturally dairy-free)
• Pantry: Neutral oil (canola, vegetable, or peanut), soy sauce, light brown sugar, white sugar, cornstarch, chili-garlic sauce, sambal oelek or crushed red pepper, rice vinegar, toasted sesame oil, salt, black pepper, toasted sesame seeds, rice (for serving)

Full Ingredients

For the Roasted Broccoli

• 1 1/2 lb (680 g) broccoli florets (from about 2 medium heads)
• 2 tbsp neutral oil (such as canola, vegetable, or peanut)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Beef and Quick Marinade

• 1 lb (450 g) flank steak or sirloin steak, very thinly sliced against the grain
• 1 tbsp soy sauce (low-sodium if preferred)
• 1 tsp cornstarch
• 1 tsp granulated sugar (or honey)
• 1 tsp toasted sesame oil
• Optional: small pinch (about 1/8 tsp) baking soda, for extra-tender beef

For the Chili Garlic Stir-Fry Sauce

• 3 tbsp soy sauce (low-sodium if preferred)
• 1/2 cup (120 ml) water or low-sodium beef broth
• 1 1/2 tbsp light brown sugar, packed
• 1 1/2 tbsp rice vinegar
• 1 tbsp chili-garlic sauce (such as Huy Fong)
• 1–2 tsp sambal oelek or crushed red pepper flakes, to taste
• 4 cloves garlic, minced
• 1 tsp fresh ginger, finely grated or minced
• 1 tbsp plus 1/2 tsp cornstarch (for thickening the sauce)

For Stir-Frying and Serving

• 1 tbsp neutral oil (for stir-frying), plus more if needed
• 2 green onions, thinly sliced (white and green parts, for garnish)
• 1–2 tsp toasted sesame seeds, for garnish
• Cooked white or brown rice, for serving (about 3–4 cups cooked)
• Optional: Lime wedges, for squeezing over just before serving

Step-by-Step Instructions

Step 1: Prep the Broccoli and Heat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it to help prevent sticking.

Cut the broccoli into medium-sized florets, aiming for pieces that are roughly the same size so they roast evenly. If the stems are thick, peel the tough outer layer with a vegetable peeler and slice the stems into 1/4–1/2 inch (0.5–1.25 cm) pieces so you can roast those too.

Place the broccoli on the baking sheet. Drizzle with 2 tbsp neutral oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss directly on the tray until everything is well coated, then spread into a single layer. For the best char, avoid crowding; use two trays if needed.

Step 2: Roast the Broccoli Until Charred and Tender

Place the tray on the middle rack and roast for 15–18 minutes, stirring once halfway through. The broccoli is done when the edges are browned and slightly crisp, and the stems are just tender when pierced with a fork.

When done, remove the broccoli from the oven and set it aside. It will be added to the stir-fry near the end. While the broccoli roasts, you will prepare the beef and sauce so everything comes together quickly.

Step 3: Slice and Marinate the Beef

While the broccoli is roasting, thinly slice the beef against the grain into strips about 1/8 inch (3 mm) thick. The thinner the slices, the more tender and quick-cooking they will be. If the steak is very soft, you can partially freeze it for 20–30 minutes to make slicing easier.

Place the sliced beef in a medium bowl. Add 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sugar, 1 tsp toasted sesame oil, and, if using, a tiny pinch of baking soda. Toss until all the beef is evenly coated. Let it marinate at room temperature for 10–15 minutes while you make the sauce. This brief marinade seasons the meat and gives it a velvety texture.

Step 4: Mix the Chili Garlic Stir-Fry Sauce

In a measuring jug or small bowl, whisk together:

• 3 tbsp soy sauce
• 1/2 cup water or beef broth
• 1 1/2 tbsp light brown sugar
• 1 1/2 tbsp rice vinegar
• 1 tbsp chili-garlic sauce
• 1–2 tsp sambal oelek or crushed red pepper (use less for mild, more for fiery)
• 4 cloves minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp plus 1/2 tsp cornstarch

Whisk until the sugar and cornstarch are fully dissolved and the mixture looks smooth. Set the sauce near the stove. Give it another quick stir just before you pour it into the pan later, because cornstarch tends to settle at the bottom.

Step 5: Sear the Beef in a Hot Pan

Heat a large, heavy skillet or wok over high heat until very hot, about 2–3 minutes. Add 1 tbsp neutral oil and swirl to coat the pan. The oil should shimmer almost immediately.

Add the marinated beef in a single layer. If your pan is not large enough, cook the beef in two batches so it sears rather than steams. Let the beef cook undisturbed for about 1 minute to develop a good sear, then stir-fry for another 1–2 minutes until it is browned on the outside and just barely cooked through. The slices are thin, so they cook quickly.

If you cooked in batches, return all the beef to the pan. There should be some browned bits (fond) on the bottom of the pan; these will add rich flavor to the sauce.

Step 6: Add the Sauce and Roasted Broccoli

Reduce the heat slightly to medium-high. Give the prepared sauce a quick whisk, then pour it into the pan with the beef, scraping the bottom with a spatula or wooden spoon to release any browned bits.

Cook, stirring constantly, for 1–2 minutes until the sauce comes to a boil and thickens to a glossy, syrupy consistency that coats the beef. If it seems too thick, add a tablespoon or two of water; if too thin, let it bubble another minute.

Once the sauce has thickened, add the roasted broccoli to the pan. Toss well to coat the florets in the chili garlic sauce and warm them through, another 1–2 minutes. Taste and adjust seasoning with a splash of soy sauce for salt, more chili for heat, or a splash of rice vinegar for brightness.

Step 7: Finish, Garnish, and Serve

Turn off the heat. Sprinkle the stir-fry with sliced green onions and toasted sesame seeds. Give everything one last gentle toss so the garnishes distribute evenly without bruising the broccoli.

Serve the spicy roasted broccoli and chili garlic beef hot over bowls of steamed white or brown rice. If you like a hit of freshness, squeeze a lime wedge over each serving just before eating. Enjoy right away while the beef is tender and the broccoli still has a bit of bite.

Pro Tips

• Get the pan very hot: A ripping-hot skillet or wok is key for searing the beef quickly without overcooking it and for keeping the sauce glossy rather than watery.
• Do not crowd the pan: If your pan is smaller, sear the beef in two batches so it browns properly instead of steaming.
• Adjust the heat level: The chili-garlic sauce plus extra chili paste can get quite spicy. Start with the lower amount if you are unsure, and add more to taste at the end.
• Char equals flavor: Let the broccoli develop some deep golden and slightly blackened edges in the oven. Those roasted bits bring a smoky flavor that makes this dish pop.
• Slice beef thinly and against the grain: This simple step makes even lean cuts taste tender and restaurant-quality.

Variations

• Extra veggie version: Add sliced red bell pepper, snap peas, or thinly sliced carrots to the pan after searing the beef. Stir-fry 2–3 minutes before adding the sauce.
• Milder family-friendly version: Use only chili-garlic sauce (no extra chili paste or flakes), and add 1–2 tbsp extra water or broth to slightly soften the heat.
• Low-carb option: Serve the stir-fry over cauliflower rice or simply in a bowl with extra broccoli instead of regular rice.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring in between, just until hot.

For meal prep, you can slice and marinate the beef up to 24 hours in advance (keep it refrigerated), and whisk the sauce up to 3 days ahead. Broccoli can be cut and stored raw in a sealed container for 2–3 days. For the best texture, roast the broccoli and cook the stir-fry just before serving rather than fully cooking it ahead.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without rice): about 380 calories, 28 g protein, 18 g fat, 24 g carbohydrates, 4 g fiber, and 8 g sugar. Sodium will vary depending on the brand of soy sauce and chili-garlic sauce used; for a lower sodium version, choose low-sodium soy sauce and dilute with a bit more water or broth.