Spicy Beef with Chili Garlic (Printable)
Tender beef and crisp vegetables in a bold 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, cut into thin strips
03 - 1 green bell pepper, cut 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 Prepare:
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 the outside but still pink inside. Transfer 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 continuously 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 scatter the chopped scallions over the top. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The sauce clings to every strip of beef and pepper like it was meant to be there, creating that elusive takeout quality we all chase at home.
- Thirty five minutes from cutting board to plate means this beats delivery every single time, and tastes better too.
02 -
- Overcrowding the wok with too much beef at once will steam it instead of searing, so cook in two batches if your wok is on the smaller side.
- Oyster sauce contains shellfish so swap it for mushroom based stir fry sauce if you are cooking for someone with a shellfish allergy.
03 -
- Prep every single ingredient before you turn on the stove because once that wok is hot you will not have time to chop a single thing.
- A splash of water added right before the sauce helps deglaze all the flavorful browned bits stuck to the wok and incorporates them into the final dish.