Spicy Umami Beef & Broccoli Stir-Fry
"A quick and vibrant stir-fry featuring tender beef slices and crisp broccoli florets, coated in a savory, slightly spicy, and deeply umami sauce. Perfect for a weeknight meal, delivering big flavors in little time."
Ingredients
All Steps
- 1
Thinly slice the flank steak against the grain into bite-sized pieces. In a bowl, toss the beef with 5g of cornstarch and 15ml of soy sauce; set aside to marinate for at least 10 minutes.
- 2
Chop the broccoli into bite-sized florets. Slice the red bell pepper into thin strips. Mince the garlic and grate the ginger.
- 3
In a separate small bowl, whisk together the remaining 45ml soy sauce, oyster sauce, rice vinegar, brown sugar, chili garlic sauce, and toasted sesame oil. In another tiny bowl, mix the remaining 10g cornstarch with 30ml water to create a slurry.
- 4
Heat 15ml of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side until browned, then remove the beef from the pan and set aside.
- 5
Add the remaining 15ml of vegetable oil to the hot pan. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
- 6
Add the broccoli florets and red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- 7
Return the cooked beef to the pan. Give the prepared sauce a quick stir and pour it over the beef and vegetables. Bring to a simmer.
- 8
Stir the cornstarch slurry once more and add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Cook for another 1 minute.
- 9
Remove from heat and serve immediately, ideally over steamed rice.