Spicy Beef Stir Fry (Printable)

Tender beef and crisp vegetables cooked quickly with a fiery, savory Asian-inspired sauce.

# What You'll 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 beef with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes.
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 wok or large skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes until browned. Remove and set aside.
04 - Add garlic and ginger to the wok, stir-frying for 30 seconds until fragrant.
05 - Add bell peppers, carrot, and snow peas. Stir-fry for 2-3 minutes until tender-crisp.
06 - Return beef to the wok, pour in the prepared sauce, and toss everything for 1-2 minutes until heated through and slightly thickened.
07 - Stir in sliced spring onions, then remove from heat.
08 - Sprinkle with toasted sesame seeds and chopped cilantro or extra spring onions. Serve hot with steamed rice or noodles.

# Expert Suggestions:

01 -
  • It's genuinely faster than delivery, with bold flavors that don't taste rushed.
  • The beef stays tender because you learn to respect the sear and timing.
  • One wok, one pan, one rewarding dinner that feels impressive but costs pennies.
02 -
  • Overcrowding the wok drops the temperature and makes beef steam instead of sear—work in batches if needed, and don't be tempted to pile everything in at once.
  • The difference between crisp vegetables and mushy ones is about ninety seconds; set a timer if you're learning this timing for the first time.
  • If your sauce looks too thin, you either didn't mix the cornstarch enough or your heat wasn't high enough to activate it.
03 -
  • Prep everything before you start cooking—mise en place isn't fancy, it's the only way to keep up with a hot wok.
  • If sriracha isn't your heat source, swapped it for sambal oelek or even finely minced fresh bird's eye chilies for a fresher burn.

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