Spicy Beef Stir-Fry
Bring bold flavors to your table with this vibrant and quick **Spicy Beef Stir-Fry** recipe. Tender strips of marinated beef sirloin are seared to perfection, then tossed with crisp, colorful bell peppers and carrots in a savory, spicy sauce made from chili paste, hoisin sauce, and a hint of sesame oil. Infused with garlic and ginger, this dish delivers the perfect balance of heat and sweetness, complemented by a delightful crunch from the veggies. Ready in just 35 minutes, this Chinese-inspired stir-fry is perfect for busy weeknights or a flavorful dinner option. Serve over fluffy white rice and top with fresh green onions for a wholesome, restaurant-quality meal at home. **Keywords: spicy beef stir-fry, weeknight dinner recipes, quick stir-fry recipe, easy Asian food, beef and vegetable stir-fry, homemade takeout recipes**.
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Recipe Information
Ingredients
- 1 lb beef sirloin
- 4 tbsp soy sauce
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 large carrot
- 3 garlic cloves
- 1 inch piece ginger root
- 2 tbsp chili paste
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 green onions
- 2 cups white rice
Instructions
Slice the beef sirloin thinly against the grain into strips and place it in a bowl.
Add 2 tablespoons of soy sauce and the cornstarch to the beef. Mix well to coat the beef evenly and set aside to marinate for 15 minutes.
While the beef is marinating, prepare the vegetables. Slice the red and green bell peppers into thin strips, peel and julienne the carrot, finely chop the garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or wok over high heat.
Once the oil is hot, add the marinated beef to the pan, spreading it out in an even layer. Let it sear for about 2-3 minutes without stirring to develop a good crust.
Stir-fry the beef for an additional 1-2 minutes until it is almost cooked through. Remove the beef from the pan and set aside.
In the same pan, add more oil if necessary, then add the garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the bell peppers and carrots to the pan. Stir-fry the vegetables for about 3-4 minutes until they begin to soften but still retain some crunch.
Return the beef to the pan along with the chili paste, hoisin sauce, remaining soy sauce, brown sugar, and sesame oil. Stir everything together to coat the beef and vegetables in the sauce.
Cook for another 2 minutes until everything is well combined and heated through. Adjust seasoning to taste if necessary.
Slice the green onions thinly and sprinkle them over the stir-fry.
Serve hot over cooked white rice.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 31.8 g | ||
| Cholesterol | 406 mg | 136% | |
| Sodium | 4014 mg | 174% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 33.6 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2932 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.
