Spicy Beef Stir Fry (Printable Version)
Tender beef and crisp vegetables combined with a bold spicy sauce for a flavorful meal.
# What You Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, cored and sliced into strips
06 - 1 yellow bell pepper, cored and sliced into strips
07 - 1 medium carrot, julienned
08 - 3.5 oz sugar snap peas, ends trimmed
09 - 1 small red onion, sliced into wedges
10 - 5 oz broccoli florets, cut into bite-sized pieces
11 - 2 cloves garlic, finely minced
12 - 1 tbsp fresh ginger, grated
→ Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp chili garlic sauce, or to taste
16 - 1 tbsp rice vinegar
17 - 1 tbsp brown sugar, packed
18 - 2 tbsp water
→ For Cooking
19 - 2 tbsp vegetable oil, divided
# How To Make:
01 - Toss beef strips with cornstarch, soy sauce, and sesame oil in a bowl. Let rest at room temperature for 10 minutes to tenderize and build flavor.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and water until sugar dissolves. Set aside.
03 - Heat 1 tbsp oil in a large wok over high heat until shimmering. Add beef in a single layer and stir-fry 2 to 3 minutes until browned but still pink in centers. Transfer to a plate.
04 - Add remaining 1 tbsp oil to wok. Stir-fry garlic, ginger, and red onion for 1 minute until fragrant and onion begins to soften.
05 - Add bell peppers, carrot, snap peas, and broccoli. Stir-fry 3 to 4 minutes, tossing constantly, until vegetables are crisp-tender with bright color.
06 - Return beef and any accumulated juices to wok. Pour in sauce and toss vigorously to coat. Cook 2 to 3 minutes until beef is cooked through and sauce clings to ingredients. Serve immediately.
# Expert Advice:
01 -
- The sauce clings to every surface like it was designed by someone who understands that flavor should not pool at the bottom of the bowl.
- You can clean out your vegetable crisper and still end up with something that tastes intentional and craveable.
02 -
- A cold wok will steam your ingredients instead of searing them, and there is no recovery from that.
- Overcrowding the pan is the most common mistake, work in batches if your wok is small or your patience is thin.
03 -
- Partially freezing the beef for twenty minutes before slicing makes the knife work almost effortless.
- A splash of water or stock added to stubborn sauce that will not thicken creates steam that finishes vegetables without overcooking meat.