Spicy Beef Stir Fry (Print)
Tender beef strips with crisp veggies in a bold, spicy sauce for a quick, flavorful meal.
# Ingredient list:
→ Beef
01 - 14 oz 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 yellow bell pepper, thinly sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz sugar snap peas, trimmed
09 - 1 small red onion, thinly sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce
12 - 2 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp chili garlic sauce or Sriracha
15 - 1 tbsp rice vinegar
16 - 1 tsp brown sugar
→ For Cooking
17 - 2 tbsp vegetable oil
→ Garnish
18 - 2 spring onions, sliced
19 - 1 tbsp toasted sesame seeds
# Directions:
01 - Combine beef with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly to coat and marinate for 10–15 minutes.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, and brown sugar in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1–2 minutes until browned. Remove beef and set aside.
04 - Add remaining oil to the wok. Stir fry garlic, ginger, and onion for 30 seconds until fragrant.
05 - Add bell peppers, carrot, and sugar snap peas. Stir fry for 2–3 minutes until vegetables are crisp-tender.
06 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir fry for 1–2 minutes until beef is cooked through and sauce coats all ingredients.
07 - Remove from heat. Garnish with spring onions and sesame seeds if desired. Serve hot with steamed rice or noodles.
# Expert Tips:
01 -
- The velveting technique transforms inexpensive beef into restaurant quality tenderness
- Everything comes together in under 15 minutes of actual cooking time
- The sauce balances heat, sweet, and umami so perfectly you will want to put it on everything
02 -
- Crowding the pan while searing beef drops the temperature and causes steaming instead of browning, so work in two batches if your wok is not large enough
- Have all ingredients prepped and measured before you turn on the stove because stir fry waits for no one
- The sauce should be added off the heat or at the very end to prevent it from reducing too quickly and becoming too salty
03 -
- Slicing partially frozen beef is infinitely easier than fresh, so pop your steak in the freezer for 20 minutes before cutting
- Pat the marinated beef dry with paper towels before searing to achieve better browning and prevent excessive splattering