Sriracha Beef and Broccoli 

Prep Time: 15 minutes | Cook Time: 10 minutes



  • 1 lb beef (Skirt, flatiron, round eye, and sirloin all work great)
  • 4 tbs soy sauce, divided
  • 4 tbs rice wine vinegar, divided
  • 2 cloves garlic, minced (Or 1 tbs garlic powder)
  • 1 inch ginger, minced (Or 1 tsp powdered ginger)
  • 1/4 cup oyster sauce
  • 1 tsp corn starch
  • 2 tbs Sriracha
  • 3 tbs sesame oil, divided
  • 1 lb broccoli, cut into bite sized pieces


Cut the beef into thin 1/4 inch slices, cutting against the grain.

Toss steak in a bowl with 2 tbs soy sauce and 2 tbs rice wine vinegar. Let marinate for at least 10 minutes, while you prepare the other ingredients.

In a bowl with a spout or large measuring cup, combine remaining soy sauce and rice wine vinegar with the garlic, ginger, oyster sauce, corn starch, and sriracha, if desired. Set aside.

In a large, heavy skillet, heat 1 tbs of the sesame oil on high heat. Add the broccoli. Stirring constantly, cook until it turns bright green, about 1 minute. Remove to a plate.

Add the remaining sesame oil and let skillet heat again.

Add the meat, spreading it out to a single layer. Let cook undisturbed for 1 minute before stirring, in order to get a good sear. Flip the meat and cook another 30 seconds.

Add the sauce and broccoli, tossing to combine. Cook for 1-2 minutes to bring the sauce to a simmer and slightly thicken it.

Serve over rice, garnished with scallions or sesame seeds.


This classic savory sauce works with a lot of flavors. Try adding onion, mushroom, or snap peas to mix things up!