Spicy Beef Stir Fry (Printable)

Tender beef and crisp vegetables combined in a vibrant, spicy stir fry with savory notes.

# What You 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

# Steps:

01 - Combine the beef with soy sauce, cornstarch, and rice vinegar in a medium bowl. Mix thoroughly and let marinate for 10-15 minutes to tenderize.
02 - Whisk together all sauce ingredients in a small bowl until well combined. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until just browned. Remove from pan and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Add garlic, ginger, and all vegetables. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
05 - Return beef to the pan. Pour in prepared sauce and stir-fry for 2-3 minutes, tossing constantly to coat evenly and heat through.
06 - Serve immediately, garnished with sliced spring onions. Optionally serve over steamed rice or noodles.

# Expert Advice:

01 -
  • The velveting technique makes the beef impossibly tender, like you ordered from your favorite takeout spot
  • Everything comes together in under 20 minutes, making it perfect for those weeknight nights when motivation is low but hunger is high
02 -
  • Never crowd your wok, cook beef in batches if necessary, otherwise it will steam instead of sear and you will lose that gorgeous caramelization
  • Let your wok get properly hot before adding ingredients, that sizzle sound is the sound of flavor developing
03 -
  • Cold beef slices more easily, pop your steak in the freezer for 20 minutes before slicing
  • Pat beef completely dry before marinating, excess moisture prevents proper searing

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