Spicy Beef Stir Fry Chili Garlic (Printable view)
Tender beef and crisp vegetables in a fiery chili-garlic sauce, ready in 35 minutes.
# 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
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 taste
13 - 1 teaspoon brown sugar
→ Pantry Staples
14 - 2 tablespoons vegetable oil, divided
15 - Cooked jasmine rice, for serving
# Steps:
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 shimmers. 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 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. Stir fry 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 for 2 to 3 minutes until the peppers are slightly tender but still retain their crunch.
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 thicken slightly and evenly coat the beef and vegetables.
06 - Remove from heat and sprinkle with chopped scallions. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The chili garlic sauce creates this incredible depth of heat that builds rather than overwhelms
- Everything happens so fast you barely have time to set the table before dinner is ready
02 -
- Never crowd your wok or the beef will steam instead of sear, work in batches if needed
- Have everything chopped and measured before you turn on the heat because stir frying waits for no one
03 -
- Freeze the beef for 20 minutes before slicing to get those paper thin strips effortlessly
- Cold rice from the fridge works better than freshly cooked, which can turn gummy