Spicy Beef Dish Bowl (Print Version)
Tender beef with vibrant vegetables and spicy sauce served over steamed jasmine rice. A bold, flavorful Asian-inspired bowl.
# What You'll Need:
→ Beef
01 - 1.1 lb beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 cup broccoli florets
07 - 1 medium carrot, julienned
08 - 2 spring onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
→ Spicy Sauce
11 - 3 tablespoons soy sauce
12 - 2 tablespoons sriracha or chili garlic sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon brown sugar
15 - 1 tablespoon oyster sauce
16 - 1/2 cup beef broth
17 - 1 teaspoon cornstarch
→ For Serving
18 - 4 cups steamed jasmine rice
19 - 1 tablespoon toasted sesame seeds
20 - Fresh cilantro or sliced green onions for garnish, optional
# How to Cook:
01 - In a bowl, toss beef slices with cornstarch, soy sauce, and sesame oil. Set aside to marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, sriracha, rice vinegar, brown sugar, oyster sauce, beef broth, and cornstarch. Set aside.
03 - Heat a large wok or skillet over high heat with oil. Sear beef in batches for 1-2 minutes until browned. Remove and set aside.
04 - Add oil to the same pan if needed. Stir-fry garlic and ginger for 30 seconds, then add bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
05 - Return beef to the pan. Pour spicy sauce over and toss to coat. Stir-fry for 2-3 minutes until sauce thickens and all ingredients are heated through.
06 - Divide steamed jasmine rice among serving bowls. Top with spicy beef and vegetable mixture. Garnish with sesame seeds and cilantro or green onions if desired.
# Expert Advice:
01 -
- The marinade takes just seconds but creates that restaurant-quality tenderness in the beef that usually feels impossible at home.
- You can customize the heat level without losing any of the depth of flavor, perfect for households divided on spice tolerance.
02 -
- Patting your beef completely dry before marinating makes an enormous difference in achieving that restaurant-style sear rather than ending up with steamed meat.
- The sauce continues to thicken as it sits, so if you plan to serve later, make it slightly thinner than you think you need.
03 -
- Keep a small bowl of ice water nearby when working with the beef—dipping your fingers occasionally makes the sticky marinade much easier to handle without creating a mess.
- Reserve about 2 tablespoons of the prepared sauce to drizzle over the finished dish for an extra pop of glossy spiciness that hasnt been diluted by cooking.