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Spicy Beef Stir-Fry
Created by: Howcan Team
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
- In a bowl, combine the thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and set aside to marinate for 10 minutes.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add the marinated flank steak and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil. Add the sliced red and green bell peppers, along with the sliced onion. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
- Add the minced garlic and grated ginger to the skillet, and stir-fry for an additional 1 minute until fragrant.
- Return the cooked beef to the skillet with the vegetables. Pour in 1/4 cup of beef broth, 2 tablespoons of oyster sauce, 1 tablespoon of sriracha sauce, 1 teaspoon of sugar, and 1/2 teaspoon of red pepper flakes. Stir well to combine all the ingredients.
- Continue to stir-fry for another 2-3 minutes until the beef and vegetables are coated in the spicy sauce and heated through.
- Sprinkle the chopped green onions over the stir-fry and give it a final toss.
- Serve the spicy beef stir-fry over cooked rice and enjoy!
Spicy Beef Stir-Fry is a popular dish in Chinese cuisine, known for its bold flavors and tender beef. This dish has a rich history, with roots in Sichuan province, where it was traditionally prepared with Sichuan peppercorns and chili peppers for a fiery kick. Renowned chefs like Fuchsia Dunlop have popularized authentic Sichuan-style stir-fries, while restaurants in Chengdu, the capital of Sichuan, are celebrated for their mastery of this dish. The key to a perfect Spicy Beef Stir-Fry lies in the quality of the beef, the balance of spices, and the quick, high-heat cooking method. For a twist, some chefs incorporate ingredients like black bean sauce or oyster sauce for added depth of flavor. Today, the best versions of this dish can be found in authentic Sichuan restaurants, where skilled chefs continue to honor the traditional techniques and bold flavors that define Spicy Beef Stir-Fry.
25 min
4
350 calories
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