Spicy Beef Stir Fry (Print Version)

Tender beef and crisp vegetables in a bold, spicy sauce ready in 30 minutes.

# What You'll Need:

→ Beef

01 - 1 pound flank steak or sirloin, thinly sliced against the grain

→ Marinade

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

→ 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

19 - 2 tablespoons vegetable oil

# How to Cook:

01 - Combine the beef with soy sauce, oyster sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly to coat and let marinate for 10 minutes.
02 - Whisk together soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, honey, garlic, and ginger in a separate small bowl. Set aside until ready to use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove from pan and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Stir-fry bell peppers, broccoli, carrot, and sugar snap peas for 3-4 minutes until crisp-tender.
05 - Return beef to the pan. Pour in sauce and stir-fry everything together for 2-3 minutes until beef is cooked through and vegetables are coated and glossy. Remove from heat.
06 - Sprinkle with spring onions and serve hot with steamed rice or noodles.

# Expert Advice:

01 -
  • Its faster than ordering takeout and tastes way better than anything from a delivery bag
  • The beef comes out tender every single time, no tough chewy pieces
  • You can use whatever vegetables are sitting in your crisper drawer
02 -
  • Don't overcrowd the pan when cooking beef or it will steam instead of sear, work in batches if needed
  • Have all ingredients prepped before you turn on the heat because stir frying happens fast
  • The cornstarch in the marinade might look clumpy but it's doing exactly what it's supposed to do
03 -
  • Prep all ingredients before starting because once you turn on the heat, everything moves fast
  • Let your wok get properly hot before adding any oil, this prevents sticking and gives better sear marks

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