Spicy Stir Fry Beef (Printable View)
Tender beef and vibrant vegetables cooked swiftly with a spicy savory sauce.
# What You’ll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 medium onion, sliced
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 spring onions, sliced (plus extra for garnish)
→ Sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp chili garlic sauce (adjust to taste)
14 - 2 tsp brown sugar
15 - 2 tbsp water
16 - 1 tsp rice vinegar
→ Oil
17 - 2 tbsp vegetable oil (for stir frying)
# Cooking Steps:
01 - Combine beef strips with soy sauce, cornstarch, and sesame oil; let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, brown sugar, water, and rice vinegar in a small bowl; set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir fry marinated beef for 2 to 3 minutes until browned; remove and set aside.
04 - Add remaining oil to wok. Stir fry garlic, ginger, and onion for 1 minute until fragrant.
05 - Add red and green bell peppers; stir fry for 2 to 3 minutes until slightly tender.
06 - Return beef to the wok, pour in sauce, and toss for 1 to 2 minutes until fully heated and coated.
07 - Stir in sliced spring onions; remove from heat.
08 - Serve immediately garnished with extra spring onions if desired.
# Expert Tips:
01 -
- It's ready faster than you can order takeout, yet tastes like you spent your whole evening on it.
- The sauce coats every piece of beef and vegetable so perfectly you won't need much rice to feel satisfied.
- You control the heat, so whether you like a gentle warmth or genuine fire on your tongue, this adapts to you.
02 -
- Don't overcrowd the pan when searing beef or it will steam instead of brown—work in two batches if needed.
- High heat is your friend here; a medium flame will give you beef that's gray and sad instead of caramelized and delicious.
03 -
- If you want even more color and char on your beef, pat it dry with a paper towel before it hits the pan.
- A wok or large skillet matters more than you'd think—the shape and heat distribution change how everything cooks, and I notice the difference every time.