Spicy Stir Fry Beef with Veggies (Print)
Vibrant stir fry with tender beef, crisp vegetables, and bold spicy sauce. A quick, flavorful Asian-inspired main dish.
# What You Need:
→ Beef Marinade
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon 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, trimmed
09 - 3.5 oz broccoli florets
10 - 2 spring onions, sliced
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh ginger, grated
→ Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce
15 - 1 tablespoon hoisin sauce
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon chili garlic sauce
18 - 1 teaspoon brown sugar
19 - 2 tablespoons water
→ Cooking
20 - 2 tablespoons vegetable oil
# How To Make It:
01 - In a bowl, combine sliced beef, 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix thoroughly and marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, chili garlic sauce, brown sugar, and water. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir fry for 2 to 3 minutes until browned. Remove beef from the pan and set aside.
04 - Add remaining 1 tablespoon oil to the wok. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
05 - Add sliced bell peppers, julienned carrot, sugar snap peas, and broccoli florets. Stir fry for 3 to 4 minutes until tender-crisp.
06 - Return seared beef to the wok, add sliced spring onions, and pour in the prepared sauce. Stir fry for 1 to 2 minutes until heated through and evenly coated.
07 - Transfer to serving plates and serve hot. Optionally accompany with steamed rice or noodles.
# Expert Advice:
01 -
- The sauce creates this magical caramelized coating on both the meat and vegetables that makes you want to lick the plate when nobody is looking.
- You can absolutely prep everything earlier in the day, storing ingredients in separate containers, which turns dinner into a 15-minute miracle when youre exhausted.
02 -
- The wok must be smoking hot before anything touches it, a lesson I learned after years of soggy, steamed stir fries instead of crisp, caramelized ones.
- Cutting all vegetables to similar sizes ensures everything cooks at the same rate, preventing the dreaded combination of mushy peppers and raw carrots.
03 -
- Partially freeze your beef for about 20 minutes before slicing to get those perfect, thin strips that restaurant chefs achieve effortlessly.
- Keep your wok moving constantly once ingredients are in, using a circular motion that draws food up the sides and back down, creating that perfect mix of char and tenderness.