Spicy Beef Stir Fry (Printable Version)
Tender beef and crisp vegetables cooked in a spicy, savory sauce for a vibrant dish.
# What You Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 cup broccoli florets
07 - 1 medium carrot, julienned
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced
10 - 1-inch piece ginger, peeled and grated
→ Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp chili garlic sauce
16 - 1 tsp sesame oil
17 - 1 tsp sugar
→ For Cooking & Garnish
18 - 2 tbsp vegetable oil, divided
19 - 2 green onions, sliced
20 - 1 tsp toasted sesame seeds
# How To Make:
01 - Toss the sliced beef with cornstarch and 1 tbsp soy sauce in a bowl. Let sit for 10 minutes to tenderize.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, chili garlic sauce, sesame oil, and sugar in a small bowl until combined.
03 - Heat 1 tbsp oil in a large wok over high heat. Add beef in a single layer and stir-fry for 2–3 minutes until browned. Remove and set aside.
04 - Add remaining oil to the wok. Stir-fry garlic, ginger, and onion for 30 seconds until fragrant.
05 - Add broccoli, carrots, and bell peppers. Stir-fry for 3–4 minutes until crisp-tender.
06 - Return beef to the pan. Pour in sauce and toss everything for 2–3 minutes until well coated and heated through.
07 - Remove from heat. Top with green onions and sesame seeds. Serve immediately with steamed rice or noodles.
# Expert Advice:
01 -
- The velveting technique with cornstarch transforms ordinary steak into restaurant tender beef that stays juicy even over high heat
- You can customize the heat level and vegetables based on whatever's languishing in your crisper drawer
02 -
- High heat is non negotiable for proper stir fry technique, so let your wok get properly hot before adding ingredients
- Overcrowding the pan drops the temperature and creates steaming instead of stir frying, so work in batches if needed
03 -
- Partially freeze your beef for 20 minutes before slicing to get those paper thin strips that curl beautifully in the wok
- Warm your serving bowls with hot water so everything stays piping hot from wok to table