Spicy Stir Fry Beef (Print Version)

Tender beef and colorful peppers tossed in a spicy, savory sauce for a quick, flavorful meal.

# What You Need:

→ Beef

01 - 1 lb 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 green bell pepper, thinly sliced
07 - 1 medium onion, sliced
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 spring onions, sliced (plus extra for garnish)

→ Sauce

11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp chili garlic sauce (adjust to taste)
14 - 2 tsp brown sugar
15 - 2 tbsp water
16 - 1 tsp rice vinegar

→ Oil

17 - 2 tbsp vegetable oil (for stir frying)

# How to Prepare:

01 - Combine beef strips with soy sauce, cornstarch, and sesame oil. Let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, brown sugar, water, and rice vinegar in a small bowl. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Stir fry marinated beef for 2 to 3 minutes until browned. Remove and set aside.
04 - Add remaining oil to the wok. Stir fry garlic, ginger, and onion for 1 minute until fragrant.
05 - Add sliced red and green bell peppers. Stir fry for 2 to 3 minutes until just tender.
06 - Return beef to the wok. Pour in the prepared sauce and toss for 1 to 2 minutes until heated through and coated.
07 - Stir in sliced spring onions. Remove from heat and serve immediately, garnished with extra spring onions if desired.

# Expert Advice:

01 -
  • It's faster than waiting for takeout, and tastes like you've been cooking all afternoon.
  • The sauce clings to every piece of beef and vegetable, delivering that perfect balance of spicy, savory, and just slightly sweet.
  • You can adjust the heat to your mood—dial it down for a mellow evening or crank it up when you need to feel alive.
02 -
  • Don't overcrowd the wok when you sear the beef—if it's all piled up, it steams instead of browning, and you lose the magic that makes stir fry taste like stir fry.
  • Your wok or skillet needs to be legitimately hot before the beef goes in; cold metal means rubbery beef and regret.
  • The window between crisp-tender vegetables and sad overcooked vegetables is maybe 30 seconds, so stay present and keep everything moving.
03 -
  • Slice your beef against the grain and do it while it's slightly frozen (give it 15-20 minutes in the freezer)—it's so much easier and cleaner than fighting with room-temperature meat.
  • Have every ingredient prepped and sitting in bowls before you turn on the heat; once the wok is hot, there's no time to find the ginger or measure out oil.
  • If your sauce seems too thick, add water a teaspoon at a time; if it's too thin, mix a pinch of cornstarch with water and stir it in while everything is moving.

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