Spicy Beef Chili Garlic Stir Fry (Printable)
Tender beef strips with crisp peppers in a bold chili-garlic sauce
# What You'll Need:
→ Beef
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, sliced into thin wedges
05 - 2 scallions, chopped (white and green parts separated)
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Stir Fry 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 taste
13 - 1 teaspoon brown sugar
→ Pantry Staples
14 - 2 tablespoons vegetable oil, divided
15 - Cooked jasmine rice, for serving
# Directions:
01 - In a small 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 all sides but still slightly pink inside. Transfer 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, stir frying vigorously for about 1 minute until fragrant and the onion begins to soften.
04 - Add the red and green bell pepper strips to the wok and continue stir frying for 2 to 3 minutes until the peppers are crisp-tender and have brightened in color.
05 - Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over everything and toss continuously for 2 to 3 minutes until the sauce thickens slightly and coats the beef and vegetables evenly.
06 - Remove from heat and sprinkle with chopped scallion greens. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The sauce hits every note: salty, sweet, tangy, and fiercely spicy, all at once.
- It cooks so fast that you can have dinner on the table before the rice finishes steaming if you time it right.
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.
- Having every ingredient prepped and measured before you turn on the stove is essential because once the wok is hot there is no time to chop.
03 -
- Freeze the beef for twenty minutes before slicing and it will cut into paper thin strips with almost no effort.
- Toast a pinch of sesame seeds in the dry wok before you start cooking and sprinkle them on at the end for a finishing touch that looks and tastes professional.