Spicy Beef Pepper Stir Fry (Printable View)
Tender beef and colorful peppers in a bold spicy sauce served over fluffy steamed rice.
# Ingredient List:
→ Beef Stir Fry
01 - 1 lb beef sirloin or flank steak, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 2 tbsp vegetable oil
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 medium onion, thinly sliced
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 2–3 fresh red chilies, sliced
12 - 3 tbsp green onions, sliced
→ Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 1 tbsp rice vinegar
17 - 1 tbsp brown sugar
18 - 1 tsp sesame oil
19 - 1/2 tsp crushed red pepper flakes (optional)
→ Rice
20 - 1 1/4 cups jasmine or long-grain rice
21 - 2 cups water
22 - Pinch of salt
# How to Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
02 - In a medium bowl, combine sliced beef with 2 tablespoons soy sauce and cornstarch. Set aside to marinate for 10 minutes.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and crushed red pepper flakes in a small bowl. Set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and stir-fry for 2–3 minutes until browned. Transfer beef to a plate.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry onion, garlic, ginger, and chilies for 1 minute until fragrant.
06 - Add sliced bell peppers and stir-fry for 2–3 minutes until tender yet crisp.
07 - Return beef to the wok, pour in sauce, and stir-fry for 2–3 minutes until heated through and well coated.
08 - Serve hot over steamed rice and garnish with sliced green onions.
# Expert Suggestions:
01 -
- Its ridiculously quick for a weeknight but tastes like you spent hours in the kitchen.
- The peppers stay crisp and colorful, giving every bite a satisfying crunch and pop of flavor.
- You control the heat, so it works whether you like a gentle warmth or a full-on spicy kick.
- Leftovers reheat beautifully and taste even better the next day when the flavors meld together.
02 -
- Slice the beef as thin as possible against the grain, or it will be chewy no matter how well you cook it.
- Make sure your wok or skillet is screaming hot before adding the beef, or it will steam instead of sear and you will lose that caramelized flavor.
- Don't crowd the pan, if your wok is small, cook the beef in two batches so each piece gets contact with the hot surface.
- Prep all your ingredients before you start cooking, because once the stir-frying begins, there is no time to chop or measure anything.
03 -
- Freeze the beef for 15 minutes before slicing, it firms up just enough to make thin, even slices a breeze.
- Use a mix of dark and light soy sauce if you have both, the dark adds color and a hint of molasses sweetness.
- Let the rice rest covered off the heat for five minutes after cooking, it finishes steaming and becomes perfectly fluffy.
- Taste the sauce before adding it to the wok and adjust the sweetness, saltiness, or heat to your liking.