Spicy Beef Bowl Flavorful (Printable)
Tender beef in a spicy sauce over steamed rice with crisp vegetables and a touch of heat.
# What You'll Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
→ Marinade & Sauce
04 - 3 tbsp soy sauce
05 - 2 tbsp sriracha or chili-garlic sauce
06 - 1 tbsp hoisin sauce
07 - 1 tbsp brown sugar
08 - 2 tsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 thumb-sized piece fresh ginger, grated
11 - 1 tbsp sesame oil
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 cup snap peas, trimmed
14 - 2 spring onions, sliced
15 - 1 small carrot, julienned
→ To Serve
16 - 2 cups cooked jasmine or basmati rice
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro or coriander leaves (optional)
# How To Make:
01 - Combine beef slices with 1 tbsp soy sauce and cornstarch in a bowl. Set aside for 10 minutes.
02 - Whisk together remaining soy sauce, sriracha, hoisin sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a small bowl.
03 - Heat skillet or wok over high heat with a splash of oil. Cook beef in batches, searing each for 2–3 minutes until browned and just cooked. Remove and set aside.
04 - Add more oil if needed to the skillet. Stir-fry bell pepper, snap peas, and carrot for 2–3 minutes until tender-crisp.
05 - Return beef to skillet, pour in spicy sauce, and toss over high heat for 1–2 minutes until heated through and coated evenly.
06 - Dish spicy beef and vegetables over steamed rice. Garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro if desired.
# Expert Tips:
01 -
- The beef gets impossibly tender and caramelized in minutes when you slice it thin and sear it hot.
- That sauce is the secret weapon—spicy without being harsh, with layers of ginger, garlic, and a hint of sweetness that make you crave another bite.
- Everything happens in one pan after the rice starts cooking, so cleanup is almost as quick as dinner.
02 -
- Slice your beef against the grain or it'll be tough no matter how perfectly you cook it—look at the muscle fibers and cut perpendicular to them.
- High heat is non-negotiable; a medium flame will steam the beef instead of browning it, and you'll lose that caramelized flavor that makes this special.
- Don't skip the 10-minute marinade—those few minutes make the difference between beef that's okay and beef that's genuinely tender.
03 -
- Don't wash your wok or skillet immediately after cooking—while it's still warm, wipe it with a damp cloth and a little oil, and it'll be ready faster for the next meal.
- Make the sauce and prep your vegetables while the beef marinates and the rice cooks; everything comes together in those final minutes, so you're never standing around waiting.