Spicy Beef Stir Fry (Printable Version)

Tender beef and crisp vegetables wok-tossed in a bold, spicy sauce for a vibrant dinner option.

# What You Need:

→ Beef and Marinade

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon oyster sauce
04 - 1 tablespoon cornstarch
05 - 1 teaspoon sesame oil

→ Vegetables

06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 cup broccoli florets
09 - 1 medium carrot, julienned
10 - 1 cup sugar snap peas, trimmed
11 - 2 spring onions, sliced

→ Spicy Sauce

12 - 2 tablespoons soy sauce
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon chili garlic sauce
16 - 1 tablespoon honey
17 - 2 cloves garlic, minced
18 - 1 teaspoon fresh ginger, grated

→ Cooking Oil

19 - 2 tablespoons vegetable oil

# How To Make:

01 - Combine the sliced beef with soy sauce, oyster sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly to coat and let stand for 10 minutes to tenderize.
02 - Whisk together soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, honey, garlic, and ginger in a small bowl until fully incorporated. Set aside for cooking.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef strips and stir-fry rapidly for 2 to 3 minutes until browned on edges but still slightly pink in center. Remove beef from pan and reserve.
04 - Add remaining 1 tablespoon oil to the hot pan. Toss in bell peppers, broccoli, carrot, and sugar snap peas. Stir-fry over high heat for 3 to 4 minutes until vegetables are crisp-tender and vibrant in color.
05 - Return the beef to the pan. Pour in the prepared sauce and toss everything together vigorously for 2 to 3 minutes. The sauce should bubble and coat all ingredients evenly, creating a glossy finish. Remove from heat immediately.
06 - Sprinkle sliced spring onions over the top. Serve immediately while hot, accompanied by steamed jasmine rice or stir-fried noodles.

# Expert Advice:

01 -
  • The velveting technique makes budget beef taste like restaurant quality
  • You can prep everything while the meat marinades, then cook in under ten minutes
  • The sauce balances heat, sweet, and umami so perfectly you will want to drink it
02 -
  • High heat is non-negotiable—med low heat will give you sad, steaming vegetables instead of properly stir-fried ones with that signature slight char
  • Do not skip the cornstarch velvetting step because it is the difference between tough, chewy beef and impossibly tender meat
  • Have all ingredients prepped and the sauce whisked before you turn on the stove because stir-frying waits for no one
03 -
  • Slice your beef when it is partially frozen for thinner, more uniform strips
  • Preheat your wok for at least 2 minutes before adding any oil for the best sear
  • Taste and adjust your sauce before adding it to the pan—this is your last chance to fix the seasoning

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