Spicy Beef Stir Fry Chili Garlic (Printable)
Tender beef with crisp vegetables in bold chili-garlic sauce
# What You'll Need:
→ Proteins
01 - 1.1 lb beef sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 red bell pepper, cut into thin strips
03 - 1 green bell pepper, cut into thin strips
04 - 1 medium yellow onion, sliced
05 - 2 scallions, chopped
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
# How-To 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 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 pink inside. Transfer the beef to a plate and set aside.
03 - Add the remaining tablespoon of 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 yet still retain a crisp bite.
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 coat the beef and vegetables evenly.
06 - Remove from heat and sprinkle with chopped scallions. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The sauce hits every note: salty, sweet, tangy, and deeply spicy without overwhelming the beef.
- Everything cooks in under fifteen minutes once your ingredients are prepped, making it a weeknight superhero.
02 -
- Overcrowding the wok with all the beef at once will steam it instead of searing, so cook in two batches if your wok is small.
- Have every single ingredient prepped and measured before you turn on the stove because stir frying moves fast and there is no time to chop once you start.
03 -
- Let the wok sit empty over high heat for two full minutes before adding oil so the metal is screaming hot and ready to sear on contact.
- Taste the mixed sauce with your finger before cooking and adjust the chili garlic sauce amount because it is much easier to add heat now than to fix it later.