Spicy Beef and Pepper Stir Fry (Print View)
Tender beef with crisp peppers in spicy sauce. Ready in 25 minutes.
# What You Need:
→ Beef and Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tsp cornstarch
05 - 1 tsp 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 tbsp fresh ginger, minced
→ Stir Fry Sauce
12 - 2 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp hoisin sauce
15 - 1-2 tsp chili garlic sauce
16 - 1 tbsp rice vinegar
17 - 1 tsp sugar
→ For Cooking and Garnish
18 - 2 tbsp vegetable oil
19 - 2 green onions, sliced
20 - 1 tsp toasted sesame seeds
# How to Make It:
01 - Combine sliced beef with 1 tbsp soy sauce, 1 tbsp oyster sauce, cornstarch, and sesame oil in a bowl. Let marinate for 10 minutes to tenderize and infuse flavor.
02 - Whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, hoisin sauce, chili garlic sauce, rice vinegar, and sugar in a separate bowl until sugar dissolves completely.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add marinated beef strips and stir fry for 2-3 minutes until browned on edges but slightly pink in center. Remove beef and set aside.
04 - Add remaining 1 tbsp oil to the hot pan. Toss in onion slices, minced garlic, and ginger. Stir fry for 1 minute until fragrant and onions begin to translucent.
05 - Add all three colors of bell pepper slices to the pan. Stir fry over high heat for 2-3 minutes until peppers are tender-crisp and slightly charred at edges.
06 - Return seared beef to the pan. Pour in prepared sauce and toss everything together vigorously. Cook for 2-3 minutes until sauce thickens and coats all ingredients, and beef is cooked through.
07 - Remove from heat immediately. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot over steamed rice while vegetables retain their crunch.
# Expert Tips:
01 -
- The beef stays impossibly tender because of a simple marinating trick I learned from watching restaurant cooks
- You can adjust the spice level so it works for everyone at your table, from mild to fire-breathing
02 -
- Crowding your pan will make the beef steam instead of sear, so work in batches if your wok isn't big enough
- Have every single ingredient prepped and measured before you turn on the stove, because stir frying waits for absolutely no one
03 -
- Partially freeze your beef for 30 minutes before slicing, it'll cut cleanly into thin strips without trying to slide all over your cutting board
- Don't be tempted to lower the heat, high heat is what creates that restaurant quality sear and slight smokiness that makes stir fry taste special