Spicy Stir Fry Beef (Printable)

Tender beef and crisp veggies cooked quickly with a bold, savory, and spicy sauce for a weeknight meal.

# 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 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 beef with soy sauce, oyster sauce, rice vinegar, cornstarch, and sesame oil. Mix thoroughly and let rest for 10 minutes.
02 - In a separate bowl, mix soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, brown sugar, 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 stir-fry until just browned, approximately 2 minutes. Remove beef and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Incorporate sliced onion, bell peppers, garlic, and ginger. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
05 - Return beef to pan, pour in prepared sauce, and toss to combine. Continue stir-frying for 1 to 2 minutes until beef is fully cooked and sauce thickens slightly.
06 - Sprinkle sliced spring onions over the stir fry. Serve immediately with steamed rice or noodles.

# Expert Tips:

01 -
  • The whole thing comes together in under thirty minutes, which means weeknight dinner that actually tastes like you tried.
  • You get that crispy-tender contrast where the beef stays juicy and the vegetables keep their snap.
  • The sauce builds layers of flavor without being fussy—salty, sweet, spicy, all balanced like they were meant to find each other.
02 -
  • The beef finishes cooking when you return it to the pan, so don't brown it completely the first time or you'll end up with something tough and disappointing.
  • High heat is your friend here—a medium flame means everything steams instead of getting that restaurant-quality sear, and the whole dish suffers for it.
  • Taste the sauce before adding it all; soy sauce brands vary wildly in saltiness, and you can't un-salt something.
03 -
  • Slice your beef slightly thicker than you think you need, against the grain—it looks more impressive on the plate and texturally it's exactly right.
  • If your sauce seems thin when you add it, that's fine; it'll thicken as the beef and vegetables release their moisture and everything concentrates together.

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