Stir Crazy Recipe

Marinate beef

Place the thinly sliced beef in a bowl. Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tsp freshly ground black pepper. Toss to coat evenly. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Prep vegetables

While the beef marinates, thinly slice the bell peppers and onion, trim and halve larger baby broccoli stalks lengthwise, mince the garlic and ginger, and slice the scallions on the bias.

Blanch baby broccoli (optional for quicker cooking): bring a medium pot of salted water to a boil, add baby broccoli and cook 45–60 seconds until bright green and slightly tender, then transfer to an ice bath to stop cooking. Drain and set aside. If not blanching, you'll cook it directly in the wok/skillet.

Mix sauce

In a small bowl combine 1.5 tbsp oyster sauce, 1 tbsp hoisin, 1/4 cup low-sodium broth (or water), and 1 tsp brown sugar or honey. Stir to dissolve the sugar. In a separate small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set aside.

Cook beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add half of the marinated beef in a single layer and sear without moving for about 30–45 seconds to get color, then stir-fry for another 30 seconds until just browned but still tender. Remove beef to a plate. Repeat with the remaining 1 tbsp oil and beef. Keeping the beef from overcrowding ensures it stays tender.

Stir-fry vegetables

With the wok still hot, add a touch more oil if needed (about 1 tsp). Add sliced onion and stir-fry 30–45 seconds until it begins to soften. Add minced garlic, ginger, and red pepper flakes (if using) and stir-fry 15–20 seconds until aromatic. Add the bell peppers and baby broccoli and stir-fry 1.5–2 minutes until the peppers are slightly tender-crisp and baby broccoli is heated through (longer if you skipped blanching).

Combine and finish

Return the seared beef and any accumulated juices to the wok. Give the prepared sauce another quick stir and pour it over the beef and vegetables. Stir to combine and let the mixture bubble for 20–30 seconds. Pour in the cornstarch slurry while stirring; cook 30–60 seconds more until sauce thickens and glosses the ingredients. Taste and adjust with a pinch of salt or extra soy sauce if needed.

Garnish and serve

Turn off the heat, stir in sliced scallions, and sprinkle optional toasted sesame seeds. Transfer to a serving plate and serve immediately with steamed rice or noodles.