Spicy Beef Stir Fry Chili Garlic (Printable version)
Tender beef and crisp vegetables in a bold chili-garlic sauce, ready in 35 minutes.
# Ingredient List:
→ Meats
01 - 1.1 lb beef sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 red bell pepper, sliced into thin strips
03 - 1 green bell pepper, sliced into thin strips
04 - 1 medium yellow onion, thinly sliced
05 - 2 scallions, chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 to 2 tablespoons chili garlic sauce, adjusted to preferred heat level
13 - 1 teaspoon brown sugar
→ Other
14 - 2 tablespoons vegetable oil, for stir-frying
15 - Cooked jasmine rice, for serving
# How to Make It:
01 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, chili garlic sauce, and brown sugar until the sugar dissolves. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until the oil just begins to smoke. Add the sliced beef in a single layer and stir fry for 1 to 2 minutes until browned on the outside but still slightly pink inside. Transfer the beef to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Toss in the sliced onion, minced garlic, and grated ginger, stirring constantly for about 1 minute until fragrant and the onion begins to soften.
04 - Add the red and green bell pepper strips to the wok. Continue stir frying over high heat for 2 to 3 minutes until the peppers are crisp-tender with slight charring on the edges.
05 - Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over everything and toss vigorously for 2 to 3 minutes, allowing the sauce to bubble, reduce slightly, and evenly coat the beef and vegetables.
06 - Remove from heat and sprinkle with chopped scallions. Serve immediately over steamed jasmine rice.
# Expert Suggestions:
01 -
- The sauce balances heat, sweetness, and umami so well you will want to double it every single time.
- It genuinely comes together in half an hour, which makes it a weeknight hero when takeout feels like the only option.
02 -
- Overcrowding the wok is the fastest way to steam your beef instead of searing it, so cook in batches if your wok is small.
- Adding the sauce too early will cause it to burn and turn bitter, always wait until the beef and vegetables are nearly done.
03 -
- Freeze the sirloin for twenty minutes before slicing and you will get paper thin strips with almost no effort.
- Prep every single ingredient before you turn on the stove because stir frying waits for no one.