Spicy Beef Stir Fry with Vegetables (Printable)
Tender beef and crisp vegetables tossed in a bold, spicy sauce. A quick, flavorful weeknight meal ready in just 30 minutes.
# What You’ll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon sesame oil
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 medium carrot, julienned
09 - 1 cup broccoli florets
10 - 1 cup snap peas, trimmed
11 - 3 spring onions, sliced
→ Sauce
12 - 3 tablespoons soy sauce
13 - 1 tablespoon oyster sauce
14 - 1 tablespoon hoisin sauce
15 - 2 tablespoons chili garlic sauce
16 - 1 tablespoon honey
17 - 2 tablespoons water
→ Aromatics
18 - 2 cloves garlic, minced
19 - 1 tablespoon fresh ginger, minced
→ For Stir-Frying
20 - 2 tablespoons vegetable oil
# Steps:
01 - Combine beef slices with soy sauce, cornstarch, rice vinegar, and sesame oil in a mixing bowl. Toss to coat evenly and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, honey, and water in a separate bowl. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes per side until browned. Transfer to a plate.
04 - Add remaining 1 tablespoon oil to wok. Stir-fry minced garlic and ginger for 30 seconds until fragrant.
05 - Add broccoli, carrots, and bell peppers to wok. Stir-fry for 2-3 minutes until beginning to soften. Add snap peas and continue cooking for 2 minutes until vegetables are crisp-tender.
06 - Return beef to wok. Pour prepared sauce over all ingredients and toss continuously for 2 minutes until evenly coated and heated through.
07 - Garnish with sliced spring onions. Serve immediately with steamed jasmine rice or noodles.
# Expert Advice:
01 -
- The marinade transforms even budget-friendly cuts of beef into melt-in-your-mouth tender bites that will have everyone thinking you ordered takeout from that fancy place across town.
- Once youve prepped everything the cooking happens so quickly it feels like culinary magic happening right in your kitchen while releasing aromas that will draw everyone to the table without having to call twice.
02 -
- The wok or skillet must be absolutely smoking hot before the beef goes in or youll end up with gray, steamed meat instead of that gorgeous caramelized exterior.
- Cooking the garlic and ginger for exactly 30 seconds releases their aromatics without burning them bitter, a mistake I made countless times before getting the timing right.
03 -
- Freeze the beef for about 20 minutes before slicing it will be firm enough to cut paper-thin but not frozen solid, making those restaurant-quality slices achievable at home.
- Keep a small spray bottle of water near your cooking area to quickly tame any flames that might flare up when the sauce hits the hot oil, a trick a chef friend taught me after witnessing my minor kitchen fire incident.