Garlic-Chili Beef Stir Fry with Broccoli and Cashews

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and flavorful stir-fry featuring tender beef strips, crunchy broccoli, and toasted cashews tossed in a spicy garlic-chili sauce. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, broccoli florets, cashew nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 480 cal/serving

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Ingredients

1 pound, thinly sliced against the grain flank steak
3 cups broccoli florets
1/2 cup, toasted cashew nuts
3 tablespoons vegetable oil
5, finely minced garlic cloves
1, thinly sliced fresh red chili
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
1 teaspoon mixed with 2 tablespoons water cornstarch
2, sliced for garnish green onions

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 pound thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender; remove beef and set aside.
Step 2: In the same pan, add 1 tablespoon vegetable oil, then 5 finely minced garlic cloves and 1 thinly sliced fresh red chili; sauté for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and crisp-tender.
Step 4: Return the beef to the pan, then stir in 3 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 teaspoon brown sugar; toss to combine.
Step 5: Pour in 1 teaspoon cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) and cook, stirring, until the sauce thickens and coats the beef and broccoli, about 1 minute.
Step 6: Remove from heat, stir in 1/2 cup toasted cashew nuts, garnish with 2 sliced green onions, and serve immediately over steamed rice.