Spicy Stir Fry Beef with Veggies (Printable)
Tender beef and crisp vegetables tossed in a spicy savory sauce. Ready in 30 minutes.
# What You’ll 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 Steps:
01 - In a bowl, combine sliced beef, 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix well and let 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 bell peppers, carrot, sugar snap peas, and broccoli. Stir fry for 3 to 4 minutes until just tender but still crisp.
06 - Return beef to the wok, add spring onions, and pour in the prepared sauce. Stir fry everything together for 1 to 2 minutes until heated through and evenly coated.
07 - Serve hot, optionally with steamed rice or noodles.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between sweet, savory and spicy that leaves you scraping the plate for every last drop.
- Everything cooks in under 15 minutes once prepped, making this your secret weapon for those nights when youre exhausted but still want something that tastes like you spent hours in the kitchen.
02 -
- Never overcrowd your wok or youll end up steaming rather than stir-frying, working in batches is worth the extra few minutes.
- The cornstarch in the marinade creates a protective coating on the beef that prevents it from overcooking and helps the sauce cling to every piece.
03 -
- Freeze your beef for about 20 minutes before slicing for the thinnest possible cuts that cook in seconds and remain tender.
- Keep all your prepared ingredients in separate bowls arranged in order of use, creating your own mise en place that makes the actual cooking process flow without pauses.