Spicy Beef Stir Fry with Vegetables (Printable Version)
Vibrant quick-cooked dish with tender beef strips and crisp vegetables tossed in bold, spicy sauce.
# What You 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
# How to Make It:
01 - Combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a bowl. Mix thoroughly and allow to marinate for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, honey, and water. 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 oil to wok. Stir-fry minced garlic and ginger for 30 seconds until fragrant.
05 - Add broccoli, carrots, and bell peppers. Stir-fry for 2-3 minutes. Add snap peas and continue cooking for 2 minutes until vegetables reach crisp-tender texture.
06 - Return beef to wok. Pour prepared sauce over ingredients and toss to coat evenly. Stir-fry for 2 minutes until heated through. Garnish with spring onions and serve immediately.
# Expert Tips:
01 -
- The marinade uses cornstarch to create that velvety texture you get in restaurant-quality stir fries but restaurants never explain how to achieve at home.
- You can adjust the heat level without compromising flavor, making it perfect for households with varying spice tolerances.
02 -
- If you add the sauce too early, youll end up with steamed rather than stir-fried vegetables, a mistake I made repeatedly until an exasperated cooking instructor corrected me.
- Preparing all ingredients before heating your wok isnt just chef showmanship, its survival strategy, as I learned when frantically chopping while my garlic burned beyond recognition.
03 -
- Take the time to dry your vegetables thoroughly after washing, as excess moisture is the enemy of that perfect stir-fry sear.
- Keep your spatula or tongs moving in a scooping motion from the bottom of the wok rather than stirring across, which maximizes heat exposure for each ingredient.