Spicy Beef and Pepper Stir Fry (Printable)
Tender beef strips and crisp bell peppers tossed in a savory-spicy sauce. A bold, quick-cooking weeknight favorite with vibrant colors and crisp textures.
# What You Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon rice wine or dry sherry
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, sliced
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, minced
12 - 2 spring onions, sliced for garnish
→ Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce
15 - 1 tablespoon hoisin sauce
16 - 1 tablespoon chili garlic sauce or Sriracha
17 - 1 teaspoon sugar
18 - 2 tablespoons water
→ Cooking
19 - 2 tablespoons vegetable oil
# Steps:
01 - Combine beef slices with soy sauce, cornstarch, rice wine, and sesame oil in a bowl. Toss to coat evenly and allow to marinate for 10 minutes.
02 - Mix together soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, sugar, and water in a small bowl. Set aside.
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 but not fully cooked. Remove beef and set aside.
04 - Add remaining 1 tablespoon oil to the pan. Stir fry garlic, ginger, and onion for 30 seconds until fragrant.
05 - Add bell peppers and stir fry for 2 to 3 minutes until tender yet crisp.
06 - Return beef to the pan. Pour in the sauce and stir well to combine. Cook for 1 to 2 minutes until beef is cooked through and sauce thickens slightly.
07 - Remove from heat. Garnish with spring onions and serve immediately over steamed jasmine or basmati rice.
# Expert Advice:
01 -
- The marinade does double duty as a tenderizer and flavor-builder, giving you restaurant-quality beef texture with barely any effort.
- You can prep everything in advance and actually have dinner ready in under 10 minutes of cooking time, perfect for those nights when hunger and exhaustion are competing.
02 -
- Freezing the beef for about 15 minutes before slicing makes getting those thin, even cuts dramatically easier, a trick I learned after mangling my first attempt.
- Adding a splash of water to the pan if things start to look dry prevents burning without diluting flavors, something I discovered during a near-disaster when cooking for friends.
03 -
- Pat the beef dry with paper towels before marinating to ensure better browning and prevent steaming instead of searing when it hits the hot pan.
- Keep your wok or skillet extremely hot throughout cooking, a lesson I learned when my early attempts produced soggy rather than caramelized results.