I love stir fry. This particular dish is one of our absolute favorites. You can add other vegetables to it if you like, but the simplicity of it is what I like best. The beef takes center stage in this dish. Remember when you stir fry it’s a super fast process. To stir fry successfully you must have all of your ingredients measured out ahead of time and at the ready. There is literally no time in between steps to chop, slice, or measure.
This recipe comes from a You Tube video series called Cooking with Kai. There are no written instructions with his series, you just have to take notes, though he does give you measurements. I’ve written it out for you. :)
I use bottom sirloin for this and all stir fries. Sliced thin against the grain it works perfectly. You can also use flank steak and even top round steak, just make sure you slice it thin. Another tip is to slice the meat when it’s partially frozen as it’s much easier to slice through and gives you nice straight cuts.
Stir Fried Spicy Beef
More Stir Fry Recipes
- Mongolian Beef
- Sesame Chicken
- Moo Goo Gai Pan
- Kung Pao Chicken
- Chinese Pepper Steak
- Teriyaki Chicken and Rice
- Szechuan Beef
Stir Fried Spicy Beef
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- 1 pound beef sliced thin (sirloin or flank work well)
- 2 tablespoons canola oil
- 2 teaspoons canola oil
- 2 cloves garlic minced
- 4 medium dried chilies broken in half
- 6 green onions sliced diagonally, 2" long
- 4 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar optional
- 2 tablespoons oyster sauce
- 2 teaspoons rice cooking wine
- 2 teaspoons cornstarch
- Combine marinade ingredients and stir into beef. Set aside to marinate for 15 minutes.
- Place wok over high heat, add 2 tablespoons canola oil. When oil is hot, add the beef and stir fry quickly for 1-2 minutes, browning beef on both sides. Remove beef from wok to a warmed platter.
- Add 2 teaspoons of oil to wok. Add garlic, stir fry for ten seconds until fragrant. Add the chilies and stir fry 5 seconds, then add green onion, stir fry for 30 seconds.
- Add the beef back into the wok. Add in the hoisin and soy sauce (and sugar if you like) and stir fry to coat beef and vegetables in sauce. Serve over hot steamed rice.
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