Spicy Beef with Chili Garlic (Printable)

Tender beef and crisp vegetables coated in a bold chili-garlic sauce for a quick, satisfying Asian-inspired meal.

# What You'll Need:

→ Beef

01 - 1.1 lb beef sirloin, thinly sliced against the grain

→ Vegetables

02 - 1 red bell pepper, sliced into thin strips
03 - 1 green bell pepper, sliced into thin strips
04 - 1 medium yellow onion, sliced into half-moons
05 - 2 scallions, chopped (white and green parts separated)
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 preferred heat level
13 - 1 teaspoon brown sugar

→ Pantry & Garnish

14 - 2 tablespoons vegetable oil, divided
15 - Cooked jasmine rice, for serving

# Step-by-step:

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 shimmering. 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, stirring constantly for about 1 minute until fragrant and the onions begin to soften.
04 - Add the red and green bell pepper strips to the wok. Stir fry for 2 to 3 minutes until the peppers are crisp-tender and have picked up some char on the edges.
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 bubble, thicken, and coat the beef and vegetables evenly.
06 - Remove from heat and scatter the chopped scallion greens over the top. Serve immediately over steamed jasmine rice.

# Expert Advice:

01 -
  • It delivers that smoky wok char you get from restaurant stir fries without needing a commercial burner.
  • The sauce hits every note, savory, sweet, tangy, and fiery, all in one bite.
  • Everything cooks in under fifteen minutes once your prep is done, making it a genuine weeknight hero.
02 -
  • Overcrowding the wok with too much beef at once will steam the meat instead of searing it, so cook in two batches if necessary.
  • The sauce can look deceptively mild but the chili heat builds with every bite, so taste before deciding to add more.
03 -
  • Let the wok sit empty over high heat for a full two minutes before adding oil because a properly heated wok gives you that smoky wok hei flavor that makes restaurant food taste distinct.
  • Toss a tiny pinch of sugar into the oil before adding the beef to help the meat caramelize faster and develop a deeper color.

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