Beef & Broccoli Stir-Fry (姜蒜香辣版)

Tender beef and crisp broccoli tossed in a glossy, garlicky-ginger sauce with a hit of chilli and a finishing drizzle of sesame oil.

Ingredients

• 350 g beef strips (stir-fry cut)
• 1 large head broccoli, cut into small florets (about 4–5 cups)
• 2 tbsp vegetable oil, divided
• 1 tbsp sesame oil (to finish)
• 4 cloves garlic, finely chopped
• 1 tbsp ginger, finely chopped (or grated)
• Chilli, to taste (1 small fresh chilli sliced, or 1/2–1 tsp chilli flakes)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce *(optional but excellent if you have it)*
• 1 tbsp water
• 1 1/2 tsp sugar (or honey)
• 1 tsp cornstarch (cornflour)
• 1 tsp rice vinegar or any mild vinegar *(optional, for balance)*
• Black pepper

Method

• 1

  Step 1: Mix the sauce

  In a small bowl, whisk soy sauce, water, sugar, cornstarch, pepper, and (if using) oyster sauce and vinegar until the cornstarch dissolves and the sauce looks smooth.

• 2

  Step 2: Prep broccoli (keep it crisp-tender)

  Bring a small pot of water to the boil. Blanch broccoli florets for **60–90 seconds** until bright green, then drain well. (This ensures the broccoli cooks through fast without turning soft in the wok.)

• 3

  Step 3: Sear the beef

  Heat a wok or large skillet on **high** until very hot. Add **1 tbsp vegetable oil**. Spread beef strips out in a single layer and leave undisturbed for **60–90 seconds** until browned. Stir-fry another **30–60 seconds** until mostly cooked (it will finish later). Transfer to a plate.

• 4

  Step 4: Aromatics + chilli

  Reduce heat to **medium-high**. Add remaining **1 tbsp vegetable oil**, then add garlic, ginger, and chilli. Stir for **20–30 seconds** until fragrant (don’t let the garlic brown).

• 5

  Step 5: Bring it together

  Add broccoli and toss for **30 seconds** to coat in the aromatics. Return beef (and any juices) to the pan.

• 6

  Step 6: Glossy sauce finish

  Re-whisk sauce (cornstarch settles), then pour it in. Toss constantly for **45–60 seconds** until the sauce turns glossy and coats everything. If it gets too thick, loosen with a splash of water.

• 7

  Step 7: Sesame oil

  Turn off heat and drizzle over **1 tbsp sesame oil**. Toss once more and serve immediately.

Tips

• **Tender beef tip:** If you have baking soda, toss beef with **1/2 tsp** + a pinch of salt for **10 minutes**, then rinse and pat dry before cooking (classic “velveting” texture).
• **No blanch option:** Stir-fry broccoli first with a splash of water and lid on for **2–3 minutes**, then proceed (slightly less crisp).
• **Heat control:** For more chilli punch, add half with the garlic/ginger and the rest right at the end.
• **To serve:** Great over rice or noodles (if you have them). Leftovers keep **2 days**; reheat fast on high heat with a splash of water to revive the sauce.

Nutrition (per serving, estimate)