Spicy Beef Stir Fry (Printable Version)

Tender beef and vibrant vegetables come together in a bold, spicy stir fry perfect for weeknights.

# What You’ll Need:

→ Beef

01 - 14 oz flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz sugar snap peas, trimmed
09 - 1 small red onion, thinly 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 or Sriracha
15 - 1 tbsp rice vinegar
16 - 1 tsp brown sugar

→ For Cooking

17 - 2 tbsp vegetable oil

→ Garnish

18 - 2 spring onions, sliced
19 - 1 tbsp toasted sesame seeds

# Directions:

01 - Combine beef with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly to coat and marinate for 10-15 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, and brown sugar in a small bowl until sugar dissolves. Set aside for cooking.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer and sear for 1-2 minutes until browned but still slightly pink in center. Remove beef and reserve.
04 - Add remaining oil to the wok. Stir fry garlic, ginger, and onion for 30 seconds until fragrant, being careful not to burn the garlic.
05 - Add bell peppers, carrot, and sugar snap peas to the wok. Stir fry for 2-3 minutes over high heat until vegetables are crisp-tender and brightly colored.
06 - Return beef to the wok. Pour in prepared sauce and toss everything together. Stir fry for 1-2 minutes until beef is cooked through and sauce coats all ingredients evenly.
07 - Remove from heat immediately. Garnish with spring onions and sesame seeds. Serve hot with steamed rice or noodles.

# Top Tips:

01 -
  • The velveting technique makes even budget cuts of beef melt in your mouth
  • Everything comes together in under 15 minutes from start to finish
  • The sauce hits that perfect sweet, salty, and spicy balance
02 -
  • Never overcrowd your wok or the temperature will drop and you will end up steaming instead of stir frying
  • Prep all ingredients before you start cooking because once the heat is on, everything moves fast
  • Let your wok get properly hot before adding any oil for the best sear and flavor development
03 -
  • Slice your beef when it is slightly frozen for cleaner, easier cuts
  • Use tamari instead of soy sauce for a gluten free version
  • Double the sauce recipe if you love extra sauce over your rice

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