Spicy Beef Stir Fry Vegetables (Print Version)
Tender beef and crisp vegetables in a bold, spicy sauce for a quick, flavorful Asian-inspired dish.
# What You 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
# How-To Steps:
01 - Combine beef with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and let marinate for 10-15 minutes.
02 - Whisk together all sauce ingredients in a small bowl until well combined. Set aside for later use.
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 until browned. Remove beef and set aside.
04 - Add remaining oil to the wok. Stir fry garlic, ginger, and onion for 30 seconds until fragrant.
05 - Add bell peppers, carrot, and sugar snap peas to the wok. Stir fry for 2-3 minutes until vegetables reach crisp-tender consistency.
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. Garnish with spring onions and sesame seeds if desired. Serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- This comes together in under 15 minutes once your ingredients are prepped
- The velveting technique makes beef tender enough to cut with a fork
- You can swap vegetables based on whatever is languishing in your crisper drawer
02 -
- Crowding the pan will steam your beef instead of searing it, so cook in batches if needed
- Let your wok get properly hot before adding ingredients, otherwise you will not achieve that restaurant quality sear
03 -
- Slice your beef when it is partially frozen for cleaner, more uniform pieces
- Let the wok heat up again between adding different ingredients