Spicy Beef Stir Fry (Printable Version)
Tender beef and crisp vegetables tossed in a bold, spicy sauce for a fast weeknight meal.
# What You Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz snow peas, trimmed
09 - 2 spring onions, sliced
10 - 3 cloves garlic, minced
11 - 1-inch piece fresh ginger, grated
→ Sauce
12 - 2 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp hoisin sauce
15 - 1 tbsp rice vinegar
16 - 1 tbsp sriracha or chili garlic sauce, adjust to taste
17 - 1 tsp sugar
18 - 2 tbsp water
→ To Finish
19 - 1 tbsp vegetable oil for stir frying
20 - 1 tsp toasted sesame seeds (optional)
21 - Fresh cilantro or spring onion, chopped for garnish
# How to Make It:
01 - Combine flank steak with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and set aside for 10 minutes to marinate.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, sugar, and water in a small bowl. Set aside.
03 - Heat vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes until just browned. Remove and set aside.
04 - Add minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant.
05 - Add sliced bell peppers, julienned carrot, and snow peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
06 - Return the seared beef to the wok. Pour in the prepared sauce and toss all ingredients together. Cook for 1-2 minutes until heated through and sauce slightly thickens.
07 - Stir in sliced spring onions and remove from heat.
08 - Sprinkle with toasted sesame seeds and chopped cilantro or extra spring onions. Serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- It's ready faster than delivery, which means you can feed people something genuinely delicious on a weeknight without the guilt of takeout containers.
- The beef stays tender because you give it a proper marinade and don't overcook it, something I discovered after burning my first batch and learning to trust the timing.
- You can taste every element—the vegetables stay crisp, the sauce coats everything without drowning it, and the heat builds in a way that feels controlled and exciting.
02 -
- The beef will continue to cook slightly after you remove it from the wok, so pull it out when it looks barely done and still has some pink inside—overcooking it even by thirty seconds makes a real difference.
- Stir frying is about high heat and quick movement; if you stir gently or slowly, you're basically steaming the vegetables, and they'll lose that brightness and crisp texture that makes this dish sing.
03 -
- Slice your beef against the grain and let it marinate with cornstarch—this is the one technique that separates restaurant-quality stir fry from home cooking.
- Cook with your wok completely empty for one minute before adding oil, so the heat is genuinely intense and your beef sears instead of steaming.