Spicy Beef with Chili Garlic (Printable version)
Tender beef and crisp vegetables tossed in a bold chili-garlic sauce, ready in 35 minutes.
# What You'll Need:
→ Protein
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 into half-moons
05 - 2 scallions, thinly sliced on the bias
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 preferred heat level
13 - 1 teaspoon brown sugar
→ Pantry Staples
14 - 2 tablespoons neutral vegetable oil, divided
15 - Cooked jasmine rice, for serving
# How to Prepare:
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 shimmer. Add the sliced beef in a single layer and stir fry for 1 to 2 minutes until browned on the outside but still pink inside. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of oil to the wok. Stir fry the onion, garlic, and ginger for about 1 minute until fragrant and the onion begins to soften.
04 - Add both bell peppers and continue stir frying for 2 to 3 minutes until the vegetables 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 continuously for 2 to 3 minutes, allowing the sauce to bubble, thicken, and coat the beef and vegetables evenly.
06 - Scatter the sliced scallions over the top. Serve immediately over steamed jasmine rice.
# Expert advice:
01 -
- The sauce hits every note, salty, sweet, tangy, and spicy, all at once without needing a long ingredient list.
- It genuinely tastes like something from a restaurant but comes together on a Tuesday with almost zero prep stress.
02 -
- Overcrowding the wok with beef will cause it to steam instead of sear, leaving you with gray, rubbery meat. Cook in two batches if your wok is small.
- Have every ingredient prepped and measured before you turn on the stove because the actual cooking moves faster than you might expect.
03 -
- Pat the beef completely dry with paper towels before it goes into the wok because moisture is the enemy of a good sear.
- Add a splash of water or broth to the sauce if it reduces too quickly, giving you a looser glaze that coats more evenly.