Sichuan-Style Beef and Broccoli Stir Fry with Garlic and Chili
Tender strips of beef stir-fried with crisp broccoli in a bold garlic-chili sauce, delivering authentic Sichuan flavors in a quick meal. This chinese-inspired beef ready in about 25 minutes pairs broccoli florets, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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.
Ingredients
- 12 oz, thinly sliced against the grain flank steak
- 3 cups broccoli florets
- 3 tbsp vegetable oil
- 4, minced garlic cloves
- 1 tbsp, minced ginger
- 1 tsp dried red chili flakes
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1/4 cup chicken broth
- 1 tsp, mixed with 1 tbsp water cornstarch
- 1 tsp sugar
- 1 tsp sesame oil
- 2, sliced for garnish green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the wok. Add 3 cups broccoli florets and stir-fry for 3-4 minutes until bright green and just tender.
- Step 3: Stir in 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp dried red chili flakes, cooking for 30 seconds until fragrant.
- Step 4: Return beef to the wok. Add 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/4 cup chicken broth, 1 tsp sugar, and the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water). Stir continuously until the sauce thickens and coats the beef and broccoli, about 1-2 minutes.
- Step 5: Remove from heat and drizzle 1 tsp sesame oil over the stir-fry. Garnish with 2 sliced green onions and serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan-Style Beef and Broccoli Stir Fry with Garlic and Chili take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sichuan-Style Beef and Broccoli Stir Fry with Garlic and Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Sichuan-Style Beef and Broccoli Stir Fry with Garlic and Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sichuan-Style Beef and Broccoli Stir Fry with Garlic and Chili for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sichuan-Style Beef and Broccoli Stir Fry with Garlic and Chili?
Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
