Spicy Beef Stir Fry (Printable)

Tender beef and crisp vegetables cooked in a bold, spicy sauce for a fast, savory meal.

# What You 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
16 - 1 tbsp rice vinegar
17 - 1 tbsp brown sugar
18 - 2 tbsp water

→ For Cooking

19 - 2 tbsp vegetable oil

# Steps:

01 - Toss beef strips with cornstarch, 1 tbsp soy sauce, and sesame oil. 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.
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 crisp-tender.
06 - Return beef to the wok. Pour in sauce and toss to coat all ingredients. Cook for 2–3 minutes until beef is cooked through and sauce has thickened.
07 - Serve hot with steamed rice or noodles if desired. Garnish with sesame seeds or sliced green onions.

# Expert Advice:

01 -
  • The cornstarch velvet trick makes beef impossibly tender, even if you're working with budget cuts
  • Everything happens in one pan, so you spend less time washing up and more time eating
02 -
  • Crowding the pan drops the temperature and turns stir-fry into a steamed mess, so use your largest pan or cook in batches
  • The sauce will look thin at first but thickens quickly once it hits the hot pan, so don't be tempted to add more cornstarch
03 -
  • Prep every single ingredient before you turn on the stove, because stir-frying waits for no one
  • Let your wok get properly hot between additions, otherwise you'll steam instead of sear

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