Spicy Beef Stir Fry with Vegetables (Printable Version)
Vibrant quick-cooked dish with tender beef strips and crisp vegetables tossed in bold, spicy sauce.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 of vegetable 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 beef to a plate.
04 - Add remaining oil to the wok. Stir-fry minced garlic and ginger for 30 seconds until fragrant.
05 - Add broccoli, carrots, and bell peppers to the wok. Stir-fry for 2-3 minutes until beginning to soften.
06 - Add snap peas and continue stir-frying for 2 additional minutes until all vegetables achieve crisp-tender texture.
07 - Return seared beef to the wok. Pour in prepared sauce and toss all components together. Stir-fry for 2 minutes until well coated and heated through.
08 - Garnish with sliced spring onions. Serve immediately with steamed rice or noodles.
# Tips from hearthlykitchen:
01 -
- The sauce hits that perfect balance between sweet, savory, and spicy that makes you want to lick the plate when nobody's looking.
- Everything cooks so quickly that you can have a restaurant-quality meal on the table in less time than it takes to get delivery.
02 -
- The wok needs to be genuinely hot before the beef goes in, or youll end up steaming instead of searing it, which completely changes the texture and flavor.
- Adding a splash of cold water if the sauce gets too thick will save your dish without diluting the flavor too much, a trick I wish Id known the first five times I made this.
03 -
- Freeze the beef for about 20 minutes before slicing to achieve those paper-thin cuts that professional chefs manage so effortlessly.
- Keep a small spray bottle of water near your cooking area to quickly tame any flare-ups in the wok without lowering the temperature too much.