Spicy Beef and Pepper Stir Fry (Printable)
Tender beef and crisp bell peppers in a spicy Asian sauce, ready in 25 minutes.
# What You Need:
→ Beef and Marinade
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 tablespoon oyster sauce
04 - 1 teaspoon cornstarch
05 - 1 teaspoon sesame oil
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 1 medium onion, thinly sliced
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, minced
→ Stir Fry Sauce
12 - 2 tablespoons soy sauce
13 - 1 tablespoon oyster sauce
14 - 1 tablespoon hoisin sauce
15 - 1 to 2 teaspoons chili garlic sauce
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon sugar
→ For Cooking
18 - 2 tablespoons vegetable oil
19 - 2 green onions, sliced
20 - 1 teaspoon toasted sesame seeds
# How To Cook:
01 - Combine sliced beef with soy sauce, oyster sauce, cornstarch, and sesame oil in a bowl. Marinate for at least 10 minutes to tenderize and infuse flavor.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, rice vinegar, and sugar in a separate bowl until smooth and well combined.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir fry for 2 to 3 minutes until browned on edges but slightly pink in center. Remove beef from pan and set aside.
04 - Add remaining oil to the hot pan. Stir fry onion, garlic, and ginger for 1 minute until fragrant and onions begin to soften.
05 - Add all bell peppers to the pan. Stir fry for 2 to 3 minutes until tender-crisp and vibrant in color.
06 - Return beef to the pan. Pour in prepared sauce and toss everything together. Cook for 2 to 3 minutes until beef is cooked through and sauce coats all ingredients evenly.
07 - Remove from heat immediately. Top with sliced green onions and toasted sesame seeds. Serve hot with steamed rice.
# Expert Tips:
01 -
- The beef stays impossibly tender thanks to a quick marinade trick I learned from a takeout chef who finally spilled his secrets after years of my begging
- You can adjust the heat to match your mood, from gentle warmth to make you sweat to bold spice that clears your sinuses
02 -
- Crowding the pan will steam the beef instead of searing it, so work in batches if your wok is on the smaller side
- Prep every single ingredient before turning on the stove because stir fry waits for no one
03 -
- Partially freeze the beef for thirty minutes before slicing, which makes cutting thin strips much easier and more uniform
- Taste your sauce before adding it to the wok and adjust the balance of sweet, salty, and spicy to your preference