Spicy Beef Stir-Fry with Rice (Printable Version)
A vibrant Asian-inspired beef stir-fry with bell peppers, ginger, and garlic served over steamed rice. Bold, flavorful, and ready in 40 minutes.
# What You'll Need:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 1 tablespoon cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon vegetable oil
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 medium onion, sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 2 spring onions, sliced for garnish
→ Sauce and Spices
11 - 2 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon chili paste or sriracha
15 - 1 teaspoon brown sugar
16 - 1/2 teaspoon ground black pepper
17 - 1/2 teaspoon crushed red pepper flakes
→ Rice
18 - 1.5 cups jasmine or long-grain rice
19 - 2.5 cups water
20 - Pinch of salt
# Step-by-Step:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - In a bowl, toss sliced beef with 1 tablespoon soy sauce and cornstarch. Set aside to marinate for 10 minutes.
03 - In a small bowl, mix together 2 tablespoons soy sauce, oyster sauce, rice vinegar, chili paste, brown sugar, black pepper, and red pepper flakes. Set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef and stir-fry for 2 to 3 minutes until browned. Remove beef from the pan and set aside.
05 - Add bell peppers, onion, garlic, and ginger to the pan. Stir-fry for 3 to 4 minutes until vegetables are just tender.
06 - Return beef to the pan, pour in the sauce, and toss to combine. Stir-fry for 2 more minutes until everything is well coated and heated through.
07 - Serve the spicy beef stir-fry over steamed rice. Garnish with sliced spring onions.
# Expert Advice:
01 -
- The sauce creates this perfect balance of sweet, savory and spicy that somehow makes everyone at the table fall silent for the first few bites.
- Even when Im exhausted after work, I can have this on the table faster than delivery would arrive, and the leftovers make my coworkers jealous the next day.
02 -
- Freezing the beef for about 20 minutes before slicing makes it infinitely easier to get those paper-thin slices that cook quickly and remain tender.
- The order of cooking matters tremendously here after ruining several batches by overcooking the beef while waiting for the vegetables to soften.
03 -
- Pat your beef completely dry before slicing and marinating it will sear beautifully instead of steaming sadly in its own juices.
- Cook in batches if your wok isnt large enough overcrowding the pan drops the temperature dramatically and youll end up with soggy vegetables and tough meat.