Stir-Fried Spicy Beef
A quick and flavorful dish combining tender beef and vibrant vegetables sautéed to perfection, ideal for busy nights.
Ingredients
Main ingredients
- 1 lb beef sirloin, thinly sliced Can substitute with flank steak for a leaner option.
- 2 tablespoons vegetable oil Can substitute with sesame oil for added flavor.
- 3 cloves garlic, minced
- 2 teaspoons ginger, grated Fresh ginger makes a world of difference.
- 2 bell peppers, sliced into thin strips Any color.
- 1 cup broccoli florets Can use snow peas or green beans as alternatives.
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce Optional, for depth of flavor.
- 1-2 teaspoons chili paste Adjust to your spice preference.
- 1 teaspoon sugar To balance the heat.
- Salt and pepper to taste
- Green onions and toasted sesame seeds for garnish
Instructions
Preparation
- Start by slicing your beef against the grain into thin strips; this ensures tenderness. Slice your bell peppers and chop your broccoli while your oil is heating.
- In a large skillet or wok, heat the vegetable oil over medium-high heat until it starts to shimmer.
Cooking
- Add the sliced beef to the hot pan, lightly season with salt and pepper, and sear it for 2-3 minutes until browned.
- Toss in the minced garlic and ginger, stirring everything together.
- Stir in the bell peppers and broccoli, sautéing for about 3-4 minutes until they are vibrant but still crisp.
- In a small bowl, whisk together the soy sauce, oyster sauce, chili paste, and sugar. Pour this mixture over the beef and veggies, tossing everything well to coat.
- Allow everything to cook for another 2-3 minutes. The sauce will thicken and cling beautifully to the beef and veggies.
- Remove from heat and sprinkle with chopped green onions and toasted sesame seeds for garnish.
Notes
For a lighter version, use leaner cuts of beef or even chicken. Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to three months.