Spicy Beef Stir Fry Vegetables

The first time I attempted stir fry at home, I kept everything at medium heat and wondered why my beef turned gray and vegetables turned soggy. Then a friend from college watched me cook and immediately cranked the burner to maximum, shouting about wok hei. That night changed everything, and suddenly the sizzling, smoking drama of high-heat cooking made perfect sense.

Last winter my neighbor smelled the garlic and ginger hitting the hot oil from her hallway. She knocked on my door with a container of leftover rice and we ended up eating straight from the wok while standing in my kitchen. Now whenever I see red and yellow bell peppers at the market, I text her first.

Ingredients

• 400 g flank steak: Slice against the grain into thin strips, about the thickness of a pencil
• 1 tbsp soy sauce: This starts the beef marinade
• 1 tbsp cornstarch: Creates that velvet texture on the meat
• 1 tsp sesame oil: Just enough for aromatic depth in the marinade
• 1 red bell pepper: Thinly sliced into strips
• 1 yellow bell pepper: Thinly sliced into strips
• 1 medium carrot: Julienned into matchsticks
• 100 g sugar snap peas: Trim the ends
• 1 small red onion: Thinly sliced
• 2 cloves garlic: Minced fresh
• 1 tbsp fresh ginger: Grated, no pre bottled stuff
• 2 tbsp soy sauce: For the sauce base
• 1 tbsp oyster sauce: Adds umami richness
• 1 tbsp chili garlic sauce: Sriracha works perfectly here
• 1 tbsp rice vinegar: Brightens everything
• 1 tsp brown sugar: Balances the heat and salt
• 2 tbsp vegetable oil: For high heat cooking

Instructions

Prep the beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil. Let it sit for 10 minutes while you chop everything else.

Make the sauce:

Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, and brown sugar in a small bowl.

Sear the beef:

Heat 1 tablespoon oil in a wok over high heat until smoking. Add beef in a single layer and sear for 1 to 2 minutes. Remove and set aside.

Cook aromatics:

Add remaining oil to the hot wok. Stir fry garlic, ginger, and onion for 30 seconds until you smell them.

Add vegetables:

Toss in bell peppers, carrot, and snap peas. Stir fry for 2 to 3 minutes until crisp tender.

Combine everything:

Return beef to the wok and pour in the sauce. Toss for 1 to 2 minutes until sauce coats everything.

Finish and serve:

Remove from heat. Top with spring onions and sesame seeds. Serve immediately over hot rice.

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This recipe became my go to after a terrible day at work when I needed something fast and satisfying. The sheer noise of the wok and the aggressive smells felt therapeutic, and the first bite reminded me that some things in life still work out exactly as they should.

Mastering High Heat Cooking

Professional wok cooking requires temperatures most home stoves struggle to reach. If your beef releases liquid instead of searing, your pan is not hot enough. Let the wok smoke slightly before adding oil, and work quickly once ingredients hit the metal.

The Velvet Technique

That cornstarch in the beef marinade does more than thicken. It creates a protective coating that keeps meat tender through rapid cooking. Restaurant stir fry stays tender because every piece of beef gets this treatment.

Building Your Stir Fry Intuition

After making this recipe a dozen times, you will stop looking at the timer. Vegetables crisp up at their own pace. Sauce reduces by sight. The beef tells you when it is done by how it feels against the metal.

• Dense vegetables like carrots need more time than snap peas
• Thin meat slices overcook faster than you think
• Sauce should coat everything in a glossy sheen

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The best stir fry recipes leave you with a messy wok and a clean plate. Hope this one finds its way into your regular weeknight rotation.

Recipe FAQs

→ How can I adjust the spice level of this stir fry?

You can vary the amount of chili garlic sauce or Sriracha to make the dish milder or spicier based on your preference.

→ What cut of beef is best for stir frying?

Flank steak or sirloin works well as they are tender and slice thinly against the grain for quick cooking.

→ Can I substitute the vegetables?

Yes, seasonal vegetables like broccoli, baby corn, or zucchini can be used to suit your taste or availability.

→ How do I keep the beef tender and juicy?

Marinate the beef with soy sauce, cornstarch, and sesame oil for 10-15 minutes before cooking to enhance tenderness and flavor.

→ Is there a gluten-free option for this dish?

Use tamari in place of soy sauce and ensure the oyster sauce is gluten-free to make the dish suitable for a gluten-free diet.

→ What tools are recommended for preparing this dish?

A large wok or skillet works best for stir frying. Additionally, use a sharp chef's knife and mixing bowls for preparation.