Spicy Beef Bowl Flavorful (Printable)
Tender beef in spicy sauce served with crisp vegetables and steamed rice for a quick, vibrant dish.
# What You Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
→ Marinade & Sauce
04 - 3 tbsp soy sauce
05 - 2 tbsp sriracha or chili-garlic sauce
06 - 1 tbsp hoisin sauce
07 - 1 tbsp brown sugar
08 - 2 tsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 thumb-sized piece fresh ginger, grated
11 - 1 tbsp sesame oil
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 cup snap peas, trimmed
14 - 2 spring onions, sliced
15 - 1 small carrot, julienned
→ To Serve
16 - 2 cups cooked jasmine or basmati rice
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro or coriander leaves (optional)
# How To Cook:
01 - Combine the beef slices with 1 tablespoon soy sauce and cornstarch in a medium bowl. Let marinate for 10 minutes.
02 - Whisk together the remaining soy sauce, sriracha, hoisin sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a small bowl.
03 - Heat a large skillet or wok over high heat with a splash of oil. Sear the beef in batches until browned and cooked through, about 2 to 3 minutes per batch, then set aside.
04 - In the same skillet, add more oil if necessary and stir-fry the bell pepper, snap peas, and carrot for 2 to 3 minutes until tender-crisp.
05 - Return the beef to the skillet and pour in the spicy sauce. Toss to coat evenly over high heat for 1 to 2 minutes until heated through.
06 - Serve the beef and vegetables over steamed rice. Garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro if desired.
# Expert Tips:
01 -
- The beef stays tender and absorbs the sauce so completely that every bite feels intentional and full.
- It comes together in 40 minutes, which means you're eating dinner before your energy crashes.
- The heat builds gently rather than hitting you all at once, so even people who think they don't like spice often ask for seconds.
02 -
- Slicing your beef against the grain is not optional—it's the difference between tender and tough, and it's worth taking the extra 30 seconds to get it right.
- Don't overcrowd the pan when searing the beef; the steam will ruin the crust you're working so hard to build.
- The vegetables need to stay crisp, so stop cooking them the moment they start to soften—your wok or skillet will keep the heat going even after you remove it from the flame.
03 -
- Make your sauce ahead of time and let it sit for an hour—the flavors meld and deepen, and you'll have less to think about during the actual cooking.
- If you can't find good sriracha, make your own heat with sambal oelek or even hot sauce, but taste and adjust as you go because not all heat is created equal.