Spicy Beef Stir-Fry with Rice (Printable)

Bold beef stir-fry with colorful vegetables, aromatic spices, and fluffy steamed rice. Quick, flavorful, and dairy-free.

# What You'll Need:

→ Beef

01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 1 tablespoon cornstarch
03 - 2 tablespoons soy sauce
04 - 1 tablespoon vegetable oil

→ Vegetables

05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 medium onion, sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 2 spring onions, sliced for garnish

→ Sauce and Spices

11 - 2 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon chili paste or sriracha
15 - 1 teaspoon brown sugar
16 - 1/2 teaspoon ground black pepper
17 - 1/2 teaspoon crushed red pepper flakes, optional

→ Rice

18 - 1.5 cups jasmine or long-grain rice
19 - 2.5 cups water
20 - Pinch of salt

# Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - In a bowl, toss sliced beef with 1 tablespoon soy sauce and cornstarch. Set aside to marinate for 10 minutes.
03 - In a small bowl, mix together 2 tablespoons soy sauce, oyster sauce, rice vinegar, chili paste, brown sugar, black pepper, and red pepper flakes.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef and stir-fry for 2 to 3 minutes until browned. Remove beef from the pan and set aside.
05 - Add bell peppers, onion, garlic, and ginger to the pan. Stir-fry for 3 to 4 minutes until vegetables are just tender.
06 - Return beef to the pan, pour in the sauce, and toss to combine. Stir-fry for 2 more minutes until everything is well coated and heated through.
07 - Serve the spicy beef stir-fry over steamed rice. Garnish with sliced spring onions.

# Expert Tips:

01 -
  • The marinade creates this gorgeous caramelized crust on the beef that will make you want to sneak pieces straight from the pan.
  • Its astonishingly quick to prepare yet feels like a proper restaurant-worthy meal, perfect for those evenings when youre craving something special but dont have hours to spare.
02 -
  • If you add the beef to a pan that isnt hot enough, it will release liquid and steam instead of developing that gorgeous brown crust that carries so much flavor.
  • Preparing all ingredients before turning on the heat prevents that panicked scramble to chop vegetables while your beef overcooks.
03 -
  • Freeze the beef for about 15 minutes before slicing it will firm up just enough to let you cut whisper-thin slices that cook in seconds.
  • Keep a small spray bottle of water near your wok to instantly control flare-ups without lowering the temperature of your cooking surface.

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