Hot Spicy Beef with Vegetables
Ignite your taste buds with this bold and flavorful Hot Spicy Beef with Vegetables recipe, a perfect blend of tender beef, crisp vegetables, and a fiery homemade sauce. Featuring thinly sliced sirloin marinated in soy sauce and cornstarch for a velvety texture, this dish is stir-fried to perfection with vibrant bell peppers, onions, and carrots. Infused with the heat of red chili flakes, Sriracha, and fresh ginger, the punchy sauce ties it all together for an irresistible, restaurant-quality dinner in just 35 minutes. Finished with scallions and optional sesame seeds, this savory, spicy stir-fry pairs beautifully with steamed rice or noodles for a crowd-pleasing meal that's as easy to make as it is to devour.
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Recipe Information
Ingredients
- 500 grams beef sirloin, thinly sliced
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 large carrot, julienned
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red chili flakes
- 2 tablespoons Sriracha sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 stalks scallions, sliced
- 1 teaspoon toasted sesame seeds (optional)
Instructions
In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce and cornstarch. Mix well and let it marinate for 15 minutes.
Prepare all your vegetables by slicing the bell peppers, julienning the carrot, and slicing the onion. Mince the garlic and ginger and set them aside.
In a small bowl, mix the Sriracha sauce, oyster sauce, 2 tablespoons of soy sauce, sesame oil, and water. Stir well to form the spicy sauce.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in batches and stir-fry until browned and cooked through, about 2-3 minutes per batch. Remove the beef and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the garlic, ginger, and chili flakes, and sauté for 30 seconds until fragrant.
Add the sliced onion, carrots, and bell peppers to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Return the cooked beef to the skillet. Pour in the spicy sauce and stir everything together until evenly coated and heated through, about 2 minutes.
Garnish with sliced scallions and toasted sesame seeds, if desired. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 25.0 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2903 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
