Spicy Beef Stir Fry (Printable Version)
Tender beef and crisp vegetables tossed with noodles in a flavorful spicy sauce.
# What You Need:
→ Beef and Marinade
01 - 14 oz beef sirloin or flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp cornstarch
→ Stir Fry
05 - 9 oz egg noodles or rice noodles
06 - 2 tbsp vegetable oil
07 - 1 red bell pepper, thinly sliced
08 - 1 yellow bell pepper, thinly sliced
09 - 1 medium carrot, julienned
10 - 3.5 oz sugar snap peas, trimmed
11 - 3 spring onions, sliced
12 - 3 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 1–2 red chilies, sliced (adjust to taste)
→ Sauce
15 - 3 tbsp soy sauce
16 - 2 tbsp oyster sauce
17 - 1 tbsp hoisin sauce
18 - 1 tbsp rice vinegar
19 - 1 tbsp sriracha or chili garlic sauce (adjust to taste)
20 - 1 tsp brown sugar
21 - 2 tbsp water
# How to Make It:
01 - Combine beef, soy sauce, sesame oil, and cornstarch in a bowl and let stand for 10 minutes to marinate.
02 - Cook noodles according to package directions, drain, rinse under cold water, and set aside.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, brown sugar, and water until smooth.
04 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Stir-fry beef for 2 to 3 minutes until just cooked. Remove and set aside.
05 - Add remaining vegetable oil to wok. Stir-fry bell peppers, carrot, and sugar snap peas for 2 to 3 minutes until crisp-tender.
06 - Incorporate garlic, ginger, and chilies; stir-fry for 1 minute until fragrant.
07 - Return beef to wok, add cooked noodles and sauce. Toss continuously for 2 to 3 minutes until heated through and evenly coated.
08 - Sprinkle with sliced spring onions and serve immediately.
# Expert Advice:
01 -
- It comes together faster than takeout and tastes like you spent hours planning it.
- The spice level is entirely in your hands, so everyone at the table gets exactly what they want.
- One pan, one pot, and about thirty-five minutes between hungry and satisfied.
02 -
- High heat is not optional—it's the whole story, so don't apologize for turning the burner all the way up.
- Wet vegetables steam instead of fry, so pat your peppers and carrot dry before they hit the wok.
- Taste the sauce before it goes into the wok, because this is your last chance to adjust the heat or salt without ruining anyone's dinner.
03 -
- If you don't have a wok, a large skillet works perfectly—you just need something with high sides and enough surface area to move things around.
- Marinate the beef while you're cutting vegetables, so nothing feels rushed and everything happens at exactly the right moment.