Spicy Stir Fry Beef (Printable)
Tender beef and crisp veggies combine with a spicy savory sauce for a quick, vibrant 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
# How-To Steps:
01 - Combine beef with soy sauce, oyster sauce, rice vinegar, cornstarch, and sesame oil. Toss to coat thoroughly and rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, brown sugar, and water in a separate bowl; set aside.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Stir-fry marinated beef in a single layer until just browned, about 2 minutes, then transfer to a plate.
04 - Add remaining oil to the pan. Stir-fry onion, bell peppers, garlic, and ginger for 2-3 minutes until vegetables are tender-crisp.
05 - Return beef to the pan, pour in the prepared sauce, and toss to combine. Cook for 1-2 minutes until beef is fully cooked and sauce thickens slightly.
06 - Sprinkle with sliced spring onions and serve hot alongside steamed rice or noodles.
# Expert Tips:
01 -
- Ready in under thirty minutes from start to finish, no shortcuts or stress.
- The beef stays impossibly tender because you're working fast and high heat seals in the juices.
- One pan, minimal cleanup, maximum flavor that tastes like you spent hours preparing.
02 -
- Slice the beef against the grain, not with it, or you'll end up with chewy bites no matter how briefly you cook it. Find the lines running through the meat and cut perpendicular to them.
- Don't crowd the beef in the pan when you're searing it—one layer only—or you'll steam it instead of browning it, and that's where the flavor lives.
03 -
- Prep absolutely everything before you turn the heat on—this cooking happens too fast to be chopping while you're also managing the pan.
- If you like extra heat, add sliced fresh red chilies or increase the chili garlic sauce, but add it gradually and taste as you go because the heat will intensify as things cook.