Description
A flavorful and spicy garlic beef stir-fry featuring tender flank steak, crisp green beans, and vibrant red bell peppers, all tossed in a savory, tangy sauce of soy, oyster, and hoisin with a hint of chili heat. Served over fragrant jasmine rice, this quick and easy stir-fry is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Vegetables
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 cups fresh green beans, trimmed
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
Sauces and Seasonings
- 2 tablespoons vegetable oil (divided)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1-2 teaspoons chili paste or sriracha (adjust for heat preference)
- 1 tablespoon brown sugar (optional, to balance the heat)
- Salt and pepper to taste
- 1 tablespoon sesame oil (optional, for extra flavor)
Accompaniments
- 2 cups cooked jasmine rice (or white rice of your choice)
Instructions
- Prepare the Beef: Slice the flank steak or sirloin thinly against the grain and season with a pinch of salt and pepper to enhance the flavor and tenderize the meat.
- Cook the Rice: Prepare the rice according to package instructions (usually one part rice to two parts water). Once cooked, fluff with a fork and optionally toss with sesame oil for added aroma and taste.
- Stir-Fry Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the green beans and red bell pepper, stir-frying for 4-5 minutes until tender-crisp. Remove the vegetables and set aside to prevent overcooking.
- Cook the Beef: Using the same skillet, add the remaining tablespoon of oil. Spread the beef slices in a single layer and cook for 2-3 minutes, stirring occasionally, until the beef is browned and cooked through. Remove and set aside.
- Create the Sauce: Still using the same skillet, add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant. Add soy sauce, oyster sauce, hoisin sauce, rice vinegar, chili paste or sriracha, and brown sugar if using. Stir well and cook for 1-2 minutes until the sauce is heated through and slightly thickened.
- Combine and Heat Through: Return the cooked beef and vegetables to the skillet, tossing everything to evenly coat with the sauce. Cook for an additional 2 minutes until everything is hot and well combined.
- Serve: Spoon the spicy garlic beef stir-fry over the cooked jasmine rice. Garnish with sesame seeds, chopped green onions, or cilantro if desired to add freshness and texture.
Notes
- For a milder flavor, reduce the chili paste or sriracha according to your heat preference.
- Using flank steak or sirloin thinly sliced ensures quick cooking and tender texture.
- Fresh ginger is preferred for brighter flavor, but ground ginger works as a substitute.
- Optional brown sugar balances out the spiciness and adds a subtle sweetness.
- Vegetables can be varied based on preference; snap peas, carrots, or mushrooms can be great additions.
- Make sure not to overcrowd the pan when cooking beef to get a good sear.
- Cook rice ahead of time to speed up the meal preparation process.
- Sesame oil enhances the dish’s aroma, added either during cooking or tossed with rice.
