Easy Spicy Beef Stir Fry

Name: Easy Spicy Beef Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving
Ingredients: 1 pound (453.59 g) beef sirloin or another tender cut), sliced into 5 mm thick pieces, cut against the grain; 1 teaspoon mushroom flavored dark soy sauce or dark soy sauce; 2 tablespoons Shaoxing wine; 2 teaspoon cornstarch; ⅛ teaspoon garlic powder; 2 tablespoons oyster sauce; 2 tablespoons Sweet Chili Sauce or 5 fresh birds-eye chiles or 5 dried red chiles; 2 teaspoons light brown sugar; 1 tablespoon water; 3 tablespoons extra virgin olive oil; 2 teaspoon ginger; 1 onion; 1 poblano pepper or green bell pepper; 1 red bell pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12
Calories
100 kcal
Course
Main Course
Cuisine
Chinese

Easy Spicy Beef Stir Fry

Deacon Moody

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Looking for a flavorful and easy-to-make dish that's perfect for any night of the week? Look no further than this Spicy Beef Stir Fry recipe! Tender slices of beef are marinated in a savory mixture of mushroom-flavored dark soy sauce, Shaoxing wine, cornstarch, and garlic powder before being stir-fried with a medley of colorful peppers, onions, and ginger.

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Ingredients

Servings

For the Marinade:

1 pound (453.59 g) beef sirloin or another tender cut), sliced into 5 mm thick pieces, cut against the grain
1 teaspoon mushroom flavored dark soy sauce or dark soy sauce
2 tablespoons Shaoxing wine
2 teaspoon cornstarch
⅛ teaspoon garlic powder

For the Spicy Sauce:

2 tablespoons oyster sauce
2 tablespoons Sweet Chili Sauce or 5 fresh birds-eye chiles or 5 dried red chiles , halved
2 teaspoons light brown sugar
1 tablespoon water

For the Stir-fry:

3 tablespoons extra virgin olive oil , peanut oil, or canola oil)
2 teaspoon ginger , finely minced
1 onion , chopped
1 poblano pepper or green bell pepper , chopped
1 red bell pepper , chopped

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Instructions

In a medium-sized bowl, combine the steak, dark soy sauce, garlic powder, and Shaoxing wine, and mix well. Add cornstarch and mix until the beef is evenly coated. Set aside and allow to marinate for 10 to 15 minutes
In a small-sized bowl, combine oyster sauce, all-purpose chili garlic sauce, sugar, and water. Mix well and set aside. (If you don't have sweet chili garlic sauce on hand, add 2 tablespoons oyster sauce extra and add
5 fresh birds-eye chiles or 5 dried red chiles, halved).
Heat a large nonstick skillet or wok over medium-high heat until hot. Add enough oil to coat the bottom of the pan.
Add beef and spread it over the bottom of the wok with a wooden spatula. Let it cook for 1 to 2 minutes without stirring. Flip with a spatula. Stir and cook until the surface turns dark brown, but the inside is still raw. Turn to the lowest heat and immediately transfer to a plate.
Add the remaining ½ tablespoon oil and ginger into the same wok. Turn back to medium-high heat (high heat on an electric stove). Stir a few times until fragrant. Add onion. Stir and cook until soft, about 1 minute.
Add bell pepper and stir and cook for 30 seconds until it’s half-cooked through. Add beef back into the wok. Remix the sauce and pour it over top of the beef and vegetables.
Immediately stir the Spicy Beef Stir Fry to mix everything well for a minute until the Spicy Beef Stir Fry is cooked through. Turn off the heat and directly transfer everything to a plate. Serve over white rice.

Equipments used:

Notes

How to Store & Re-Heat
Make-Ahead
To make the Beef Stir Fry ahead of time, you can prepare the marinade and store it in an airtight container in the refrigerator. Slice the beef and marinate it according to the instructions, then cover and refrigerate for up to 24 hours. You can also pre-chop the ginger, onion, and bell peppers and store them in separate containers in the fridge. When you're ready to cook, heat the skillet or wok, follow the steps for stir-frying the beef and vegetables, and mix in the prepared spicy sauce.
To store: Spicy Beef Stir Fry, allow it to cool down to room temperature before transferring it to an airtight container or sealable plastic bag. Place it in the refrigerator and store it for 3-4 days.
To reheat: You have a couple of options. For stovetop reheating, heat a nonstick skillet or wok over medium-high heat, add a small amount of oil, and stir-fry the refrigerated stir fry for a few minutes until heated. Alternatively, for microwave reheating, transfer a portion of the stir fry to a microwave-safe dish, cover it, and heat it in 1-minute intervals, stirring between intervals until thoroughly heated.