Spicy Stir Fry Beef (Printable Version)

Tender beef strips stir-fried with crisp vegetables and a spicy savory sauce for a quick, bold meal.

# What You'll Need:

→ Beef

01 - 1.1 lbs flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tbsp rice vinegar
05 - 1 tsp cornstarch
06 - 1 tsp sesame oil

→ Vegetables

07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 medium onion, sliced
10 - 2 cloves garlic, minced
11 - 1 thumb-sized piece fresh ginger, julienned
12 - 2 spring onions, sliced

→ Sauce

13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 2 tsp chili garlic sauce, adjust to taste
17 - 1 tbsp brown sugar
18 - 2 tbsp water

→ For Cooking

19 - 2 tbsp vegetable oil

# Method:

01 - Combine beef with marinade ingredients in a bowl, toss well, and let rest for 10 minutes.
02 - Whisk together all sauce components in a small bowl; set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and stir-fry until just browned, about 2 minutes. Remove beef and set aside.
04 - Add remaining 1 tablespoon oil to the pan, then stir-fry onion, bell peppers, garlic, and ginger for 2-3 minutes until slightly tender but still crisp.
05 - Return beef to the pan, pour in the prepared sauce, and toss to combine. Stir-fry for 1-2 minutes until beef is cooked through and sauce has thickened slightly.
06 - Sprinkle sliced spring onions over the stir fry. Serve immediately with steamed rice or noodles.

# Chef's Tips:

01 -
  • It's honest food that tastes like you've been cooking all day, even though you haven't.
  • The beef stays impossibly tender if you slice it right and don't overcrowd the pan.
  • Spicy enough to wake you up, but the sweetness keeps it from being aggressive.
02 -
  • If you overcrowd the pan with beef, it steams instead of sears, and you lose all the color and texture that makes this dish sing.
  • The cornstarch in the marinade isn't decoration—it creates a silky coating that keeps the beef from drying out even if you accidentally leave it in the pan a minute too long.
03 -
  • Slice your beef when it's partially frozen—it's so much easier to get thin, even slices, and the beef cooks more evenly.
  • Don't wash the pan between searing the beef and cooking the vegetables; that fond left on the bottom is flavor, and it dissolves into your sauce.

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