Spicy Stir Fry Beef (Printable Format)
Tender beef with crisp vegetables and a spicy savory sauce perfect for a quick meal.
# What You Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tbsp rice vinegar
05 - 1 tsp cornstarch
06 - 1 tsp sesame oil
→ Vegetables
07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 medium onion, sliced
10 - 2 cloves garlic, minced
11 - 1 thumb-sized piece fresh ginger, julienned
12 - 2 spring onions, sliced
→ Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 2 tsp chili garlic sauce, adjust to taste
17 - 1 tbsp brown sugar
18 - 2 tbsp water
→ For Cooking
19 - 2 tbsp vegetable oil
# How-To Steps:
01 - Combine the sliced beef with all marinade ingredients in a bowl. Toss to coat evenly and set aside for 10 minutes.
02 - In a separate small bowl, mix together all sauce components and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and stir-fry until just browned, about 2 minutes. Remove beef and set aside.
04 - Add the remaining tablespoon of oil to the pan. Add the onion, red and green bell peppers, garlic, and ginger. Stir-fry for 2 to 3 minutes until vegetables are slightly tender but retain some crispness.
05 - Return the cooked beef to the pan. Pour in the prepared sauce and toss to combine. Stir-fry for an additional 1 to 2 minutes until the beef is fully cooked and the sauce has slightly thickened.
06 - Sprinkle sliced spring onions over the finished dish. Serve immediately with steamed rice or noodles.
# Expert Suggestions:
01 -
- Everything cooks in under 15 minutes, which means you can have dinner on the table before hunger becomes genuinely dramatic.
- The beef stays tender and the vegetables keep their snap, creating this perfect textural contrast that keeps you coming back for more.
- It's spicy enough to feel indulgent but adaptable enough that you can dial it up or down based on who's sitting at your table.
02 -
- Slice your beef against the grain or it'll chew like rubber no matter how perfectly you cook it—this is the non-negotiable part that separates good stir fry from the frustrating kind.
- Keep your wok or skillet screaming hot the entire time because that's what gives you those crispy edges and prevents everything from steaming into a soggy mess.
- Have everything prepped and sitting next to the stove before you turn the heat on, because once you start cooking, there's no time to chop anything.
03 -
- If your beef comes out tough, it's because the pan wasn't hot enough or you crowded it—next time, heat it longer and give the meat space to sear instead of steam.
- Brown sugar dissolves faster than white sugar in the sauce, so it actually incorporates better and you avoid getting little sweet crystals at the bottom.
- A splash of extra sesame oil drizzled over the finished dish right before serving adds a subtle richness that makes people ask what your secret ingredient is.