Spicy Beef Stir Fry Chili Garlic (Print)
Tender beef and crisp vegetables in a fiery chili-garlic sauce. This quick Asian-inspired dish delivers bold flavors in just 35 minutes.
# What You Need:
→ Beef
01 - 1.1 lb beef sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 red bell pepper, cut into thin strips
03 - 1 green bell pepper, cut into thin strips
04 - 1 medium yellow onion, thinly sliced
05 - 2 scallions, chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 to 2 tablespoons chili garlic sauce, adjusted to taste
13 - 1 teaspoon brown sugar
→ Pantry Staples
14 - 2 tablespoons vegetable oil
15 - Cooked jasmine rice, for serving
# How To Make It:
01 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, chili garlic sauce, and brown sugar until the sugar dissolves. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until the oil just begins to smoke. Add the sliced beef in a single layer and stir fry for 1 to 2 minutes until browned on all sides but still slightly pink inside. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of oil to the wok. Toss in the sliced onion, minced garlic, and grated ginger, stirring constantly for about 1 minute until fragrant and the onion begins to soften.
04 - Add the red and green bell pepper strips to the wok. Continue stir frying for 2 to 3 minutes until the peppers are slightly tender yet still retain their crisp texture and bright color.
05 - Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over everything and toss vigorously for 2 to 3 minutes, allowing the sauce to bubble, thicken, and coat the beef and vegetables evenly.
06 - Remove from heat and scatter the chopped scallions over the top. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The sauce balances heat, sweetness, and umami so perfectly that you will want to double it and drizzle it on everything.
- It comes together faster than delivery and tastes like something from a restaurant that has been perfecting wok technique for decades.
- You probably have most of the sauce ingredients sitting in your fridge door right now.
02 -
- Crowding the wok with too much beef at once will steam it rather than sear it, so cook in two batches if your wok is small and you will thank yourself when you taste that caramelized crust.
- Have every single ingredient prepped and measured before you turn on the stove because once the wok is hot things move in seconds and there is no time to mince garlic while peppers are burning.
03 -
- Place your finished serving plates or bowls in a warm oven for five minutes before serving so the food stays hot while you eat, because lukewarm stir fry is a sadness nobody needs.
- A teaspoon of cornstarch mixed into the sauce before cooking gives it that restaurant quality thickness that clings to the beef rather than pooling at the bottom of the bowl.