Spicy Beef Stir Fry Vegetables (Print Version)
Tender beef and fresh vegetables stir-fried with a bold, spicy sauce for a vibrant main dish.
# What You'll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp rice vinegar
→ Vegetables
05 - 1 red bell pepper, sliced into thin strips
06 - 1 yellow bell pepper, sliced into thin strips
07 - 1 medium carrot, julienned
08 - 3.5 oz sugar snap peas, trimmed
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce
12 - 2 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp chili garlic sauce
15 - 1 tsp sesame oil
16 - 1 tsp brown sugar
17 - 2 tbsp water
→ For Cooking
18 - 2 tbsp vegetable oil
# How to Cook:
01 - Combine the beef with soy sauce, cornstarch, and rice vinegar in a medium bowl. Mix thoroughly and allow to marinate for 10–15 minutes at room temperature.
02 - Whisk together all sauce ingredients in a small bowl until well combined and sugar dissolves. Set aside for later 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 just browned but still tender. Remove beef from pan and set aside.
04 - Add remaining 1 tablespoon oil to the hot pan. Add garlic, ginger, and all prepared vegetables. Stir-fry for 3–4 minutes until vegetables are crisp-tender and brightly colored.
05 - Return the beef to the pan. Pour in the prepared sauce and toss everything together. Stir-fry for 2–3 minutes until sauce coats evenly and mixture is heated through.
06 - Serve immediately, garnished with reserved sliced spring onions. Accompany with steamed jasmine rice or soba noodles if desired.
# Expert Advice:
01 -
- The beef stays incredibly tender thanks to a quick marinade trick I learned from a restaurant cook
- You can customize the heat level and vegetables based on what is in your crisper drawer
- The sauce comes together faster than you can decide on takeout
02 -
- Crowding the pan will make the beef steam instead of sear, so work in batches if your wok is on the smaller side
- Have all ingredients chopped and measured before you turn on the heat, stir fry moves fast once started
03 -
- Freeze the beef for 20 minutes before slicing, it will cut cleanly into thin, even strips
- Dry your vegetables thoroughly after washing to prevent the stir fry from becoming watery