Spicy Beef Stir Fry Vegetables (Print Version)
Tender beef strips and crisp mixed vegetables toss in a bold, spicy sauce for a quick satisfying meal.
# What You'll Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz sugar snap peas
09 - 1 small red onion, sliced
10 - 5 oz broccoli florets
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
→ Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp chili garlic sauce, or to taste
16 - 1 tbsp rice vinegar
17 - 1 tbsp brown sugar
18 - 2 tbsp water
→ For Cooking
19 - 2 tbsp vegetable oil
# How to Cook:
01 - Toss beef strips with cornstarch, soy sauce, and sesame oil in a bowl. Let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and water in a small bowl. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef and stir-fry for 2–3 minutes until browned but not fully cooked. Remove and set aside.
04 - Add remaining 1 tbsp oil to the pan. Stir-fry garlic, ginger, and onion for 1 minute until fragrant.
05 - Add bell peppers, carrot, snap peas, and broccoli. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
06 - Return beef to the wok. Pour in sauce and stir to coat evenly. Cook 2–3 minutes until beef is cooked through and sauce thickens.
07 - Transfer to plates and serve hot, with steamed rice or noodles if desired.
# Expert Advice:
01 -
- The sauce does the heavy lifting, clinging to every curve of beef and vegetable with a glossy heat that builds rather than attacks.
- You can clean out your crisper drawer and still end up with something that tastes intentional and craveable.
02 -
- Overcrowding the wok steams instead of sears, work in batches if your pan is smaller than twelve inches.
- The sauce thickens from the residual cornstarch on the beef, so do not rinse the meat before adding it back to the wok.
03 -
- Freeze your ginger whole and grate it with a microplane, no peeling required and it lasts indefinitely.
- Slice beef partially frozen for the cleanest, most uniform strips that cook evenly.