Spicy Beef Stir Fry Chili Garlic (Print View)
Tender beef and crisp vegetables in a fiery chili-garlic sauce, ready in 35 minutes.
# Ingredient List:
→ 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, 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 taste
13 - 1 teaspoon brown sugar
→ Pantry Staples
14 - 2 tablespoons vegetable oil, divided
15 - Cooked jasmine rice, for serving
# How to Make:
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 the beef to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Stir fry the sliced onion, minced garlic, and grated ginger 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 slightly tender yet still retain their crispness.
05 - Return the seared beef and any accumulated juices to the wok. Pour in the prepared sauce and toss everything together vigorously for 2 to 3 minutes, allowing the sauce to reduce slightly and coat the beef and vegetables in a glossy glaze.
06 - Remove from heat and sprinkle with chopped scallions. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The sauce clings to every strip of beef and pepper with a sticky, fiery gloss that makes takeout taste forgettable.
- Everything cooks in one wok, which means dinner is done before you could even decide what to order.
02 -
- Do not crowd the wok when searing the beef or it will steam instead of browning, cook in two batches if needed.
- Prep every ingredient before you turn on the heat because once the wok is hot, things move faster than you expect.
03 -
- Freeze the sirloin for twenty minutes before slicing, the firmness lets you cut paper thin strips effortlessly.
- Heat the wok until it just starts to smoke before adding oil, that preheated steel is the secret to restaurant quality searing.