Spicy Beef Stir Fry (Printable Version)
Tender beef and crisp veggies come together in a vibrant, spicy stir fry perfect for a quick meal.
# What You'll Need:
→ 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
# How to Make It:
01 - Combine beef with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and let marinate for 10-15 minutes.
02 - Whisk together all sauce ingredients in a small bowl until well combined. Set aside for later use.
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 reach crisp-tender consistency.
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 evenly.
07 - Remove from heat. Garnish with spring onions and sesame seeds if desired. Serve hot with steamed rice or noodles.
# Expert Insights:
01 -
- The sauce hits every note: salty, sweet, tangy, and just spicy enough to make you reach for your water glass
- It comes together faster than delivery would arrive, and you actually know what's in it
- The beef stays impossibly tender because of a simple trick I learned from a chef friend
02 -
- Crowding the pan while searing the beef will make it steam instead of brown, so work in batches if necessary
- Have all ingredients prepped and the sauce mixed before you turn on the heat, stir-frying waits for no one
- High heat is non-negotiable, that's what gives you that slightly smoky wok hei flavor restaurants achieve
03 -
- Freeze the beef for 15 minutes before slicing, it'll cut cleanly into thin strips instead of shredding
- If you don't have a wok, use your widest skillet and crank the heat as high as it goes