Spicy Beef Stir Fry (Print Version)

Tender beef and crisp vegetables combined with spicy, savory sauce for a quick, vibrant meal.

# What You'll Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce

→ Vegetables

04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 cup broccoli florets
07 - 1 medium carrot, julienned
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced
10 - 1-inch piece ginger, peeled and grated

→ Sauce

11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp chili garlic sauce (or Sriracha, adjust for heat)
16 - 1 tsp sesame oil
17 - 1 tsp sugar

→ For Cooking & Garnish

18 - 2 tbsp vegetable oil (such as peanut or canola), divided
19 - 2 green onions, sliced (for garnish)
20 - 1 tsp toasted sesame seeds (optional)

# How to Cook:

01 - Toss the sliced beef with cornstarch and 1 tbsp soy sauce in a bowl. Set aside to marinate for 10 minutes.
02 - Whisk together all sauce ingredients in a small bowl: soy sauce, oyster sauce, hoisin sauce, rice vinegar, chili garlic sauce, sesame oil, and sugar until well combined.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer and stir-fry for 2-3 minutes until browned. Remove and set aside.
04 - Add the remaining 1 tbsp oil to the wok. Stir-fry garlic, ginger, and onion for 30 seconds until fragrant.
05 - Add broccoli, carrots, and bell peppers. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
06 - Return the beef to the pan. Pour in the sauce and toss everything together for 2-3 minutes, ensuring the beef and vegetables are well coated and heated through.
07 - Remove from heat. Garnish with green onions and sesame seeds if desired. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The cornstarch trick creates restaurant-quality tender beef every single time
  • You can customize the vegetables based on whats wilting in your crisper drawer
02 -
  • Crowding the pan drops the temperature and creates steam, so cook in batches if your wok is smaller
  • Slicing meat against the grain shortens the muscle fibers for dramatically more tender results
  • The sauce will thicken quickly in the hot pan, so have everything ready before you pour
03 -
  • Cold beef is easier to slice thinly, so pop it in the freezer for 20 minutes before cutting
  • Wrap your knife blade in plastic wrap when slicing meat to prevent cross contamination
  • If your sauce is too thick, add water one tablespoon at a time until it reaches the right consistency

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