Spicy Stir Fry Beef (Printable)

Tender beef and crisp vegetables tossed in a bold spicy savory sauce for a tasty dinner.

# What goes in:

→ 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

# Directions:

01 - Combine the beef with soy sauce, oyster sauce, rice vinegar, cornstarch, and sesame oil. Toss well and let rest for 10 minutes.
02 - Mix soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, brown sugar, and water in a small bowl. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and stir-fry until just browned, about 2 minutes. Remove and set aside.
04 - Add remaining oil to the pan. Stir-fry onion, bell peppers, garlic, and ginger for 2 to 3 minutes until slightly tender but still crisp.
05 - Return beef to the pan. Pour in the sauce and toss to combine. Stir-fry for an additional 1 to 2 minutes until beef is cooked through and sauce thickens slightly.
06 - Sprinkle spring onions over the stir-fry and serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, which means weeknight dinner stress basically disappears.
  • The sauce is balanced enough to feel restaurant-quality but simple enough that you won't overthink it.
  • Tender beef with vegetables that stay crisp teaches you something new about high-heat cooking every single time.
02 -
  • Don't crowd the wok—if your beef is piled on top of itself, it steams instead of searing, and you lose all that caramelized flavor you worked for.
  • High heat is non-negotiable; if your wok isn't hot enough, the whole dish feels limp and tastes like sadness.
  • Prep everything before you start cooking because once the heat is on, there's no time to chop vegetables and stay calm.
03 -
  • If you want extra heat, slice fresh chilies and add them with the garlic and ginger, or just bump up the chili garlic sauce by another teaspoon.
  • The beef will continue cooking slightly after you remove it, so pull it out when it's just barely done to avoid overdoing it.
  • Using a wok instead of a regular skillet changes everything—the sloped sides let you toss and move food easily, and the heat distribution is just different.

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