Spicy Hunan-Style Beef and Broccoli Stir-Fry

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 developed and reviewed.

A fiery take on classic beef and broccoli featuring bold chili flavors and a rich, savory sauce inspired by Hunan cuisine. This Chinese recipe, ready in about 30 minutes, pairs sirloin steak, broccoli florets, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

14 oz, thinly sliced sirloin steak
3 cups broccoli florets
4 cloves, minced garlic cloves
1 tbsp, minced fresh ginger
1 tsp dried red chili flakes
3 tbsp soy sauce
2 tbsp black bean sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch
1/3 cup water
3 tbsp vegetable oil
1 tsp sugar
2 stalks, sliced diagonally scallions

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Instructions

Step 1: Toss 14 oz thinly sliced sirloin steak with 1 tbsp cornstarch and 1 tbsp Shaoxing wine until coated; let rest for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until hot and shimmering. Add beef and stir-fry for 2 minutes until browned but still tender; remove and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the wok, then stir-fry 3 cups broccoli florets for 3 minutes until bright green and slightly tender; remove and set aside.
Step 4: Reduce heat to medium-high, add 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tsp dried red chili flakes; stir for 30 seconds until fragrant.
Step 5: Stir in 2 tbsp black bean sauce, 3 tbsp soy sauce, 1 tsp sugar, and 1/3 cup water; bring to a simmer.
Step 6: Return beef and broccoli to the wok and toss in the sauce for 2 minutes until everything is heated through and sauce thickens.
Step 7: Garnish with 2 sliced scallions and serve hot over steamed jasmine rice.