Beef and Broccoli Stir Fry with Sticky Sweet & Spicy Glaze

A quick and satisfying stir fry made with tender shaved steak, crisp broccoli, sweet peppers, and a glossy sweet-savory glaze with just the right amount of heat. Serve over steamed rice and spoon the extra sauce on top for the ultimate weeknight dinner.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

Stir Fry

• 10 ounces shaved steak
• 12 ounces fresh broccoli florets
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 2 green onions, thinly sliced, for garnish
• 1 to 2 tablespoons neutral cooking oil

Sticky Sweet & Spicy Glaze

• ⅓ cup soy sauce
• ¼ cup brown sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• ½ teaspoon crushed red pepper flakes
• 2 teaspoons garlic powder
• 1 teaspoon dried ginger
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1 tablespoon sesame oil

Directions

1. In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, red pepper flakes, garlic powder, dried ginger, cornstarch, water, and sesame oil until smooth. Set aside.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
3. Add the shaved steak and cook for 2 to 3 minutes, breaking it apart as it cooks, until browned. Transfer to a plate and set aside.
4. If needed, add a little more oil to the pan. Add the broccoli, onion, and red bell pepper. Stir fry for 4 to 6 minutes, or until the vegetables are crisp-tender.
5. Whisk the sauce once more, then pour it into the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and turns glossy.
6. Return the cooked steak to the pan and toss until everything is evenly coated in the glaze.
7. Remove from the heat and garnish with sliced green onions.
8. Serve over hot cooked rice, spooning any extra sauce from the skillet over each serving.

Notes

• For extra heat, increase the crushed red pepper flakes to 1 teaspoon.
• If the sauce becomes too thick, stir in 1 to 2 tablespoons of water.
• Fresh ginger can be substituted for dried ginger. Use 1 teaspoon minced fresh ginger.
• This recipe makes enough sauce to coat the stir fry generously and provide extra glaze for mixing into rice.

Nutrition Highlights

• High in protein
• Ready in about 25 minutes
• Great for meal prep leftovers
• Sweet, savory, sticky, and spicy flavors in every bite

Why This Works

• Shaved steak: Thin beef browns in minutes and stays tender—perfect for a fast stir fry.
• Sauce before the pan: Pre-mixing cornstarch with the liquids prevents lumps and lets the glaze thicken in one smooth step.
• Steak out, veg in: Searing the beef first, then stir frying broccoli and peppers, keeps each component at the right texture.
• Sweet, savory, and heat: Brown sugar and hoisin balance soy and vinegar; red pepper and ginger add warmth without overpowering.

Yield: 4 servings