This stir-fried beef dish is a celebration of bold flavors, vibrant colors, and satisfying textures. It brings together tender slices of marinated beef, caramelized onions, and crisp bell peppers in a glossy, savory glaze that clings to every bite. The sauce—rich with soy, garlic, and a hint of sweetness—balances umami depth with aromatic brightness. Finished with a sprinkle of toasted sesame seeds, this dish is both visually stunning and deeply comforting.
Perfect for weeknight dinners or casual gatherings, this recipe is designed to be approachable yet impressive. It honors the essence of Asian-inspired stir-fry cooking: fast, flavorful, and flexible. The beef is seared to perfection, locking in juices while developing a rich brown crust. The vegetables retain their crunch, offering contrast and freshness. Every step is crafted to maximize flavor while keeping the process simple and rewarding.
Whether served over steamed rice, noodles, or enjoyed on its own, this stir-fry delivers a satisfying experience that’s both nourishing and indulgent. With tips for preparation, storage, and customization, this guide ensures your stir-fried beef will become a go-to favorite in your kitchen.
INGREDIENTS:
For the Beef Marinade:
- 500 g beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
For the Stir-Fry:
- 2 tablespoons vegetable oil (canola or sunflower)
- 1 medium onion, sliced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon brown sugar or honey
- 1 teaspoon chili flakes (optional)
- 1 tablespoon toasted sesame seeds
- 2 spring onions, chopped (for garnish)
Optional Additions:
- Mushrooms, broccoli florets, or snap peas
- Cashews or peanuts for crunch
- A splash of lime juice for brightness
INSTRUCTION:
Step 1: Marinate the Beef
- Slice the Beef Properly Use a sharp knife to slice the beef thinly against the grain. This ensures tenderness and quick cooking. Aim for slices about ¼ inch thick.
- Mix the Marinade In a bowl, combine soy sauce, oyster sauce, cornstarch, sesame oil, black pepper, ginger, and garlic. Stir until smooth.
- Coat the Beef Add the sliced beef to the marinade and mix thoroughly. Ensure each piece is coated evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 2: Prepare the Vegetables and Sauce
- Slice the Vegetables Cut onions and bell peppers into thin strips. Keep them uniform for even cooking. If using additional vegetables, prep them similarly.
- Make the Stir-Fry Sauce In a small bowl, mix soy sauce, hoisin sauce, vinegar, and brown sugar. Stir until the sugar dissolves. Set aside.
Step 3: Stir-Fry the Beef
- Heat the Pan Use a large wok or skillet. Heat 1 tablespoon of oil over high heat until shimmering.
- Sear the Beef Add the marinated beef in batches to avoid overcrowding. Sear for 1–2 minutes per side until browned and slightly crispy. Remove and set aside.
- Deglaze if Needed If the pan has browned bits, add a splash of water or broth and scrape gently. This adds flavor to the final dish.
Step 4: Stir-Fry the Vegetables
- Add More Oil Heat the remaining tablespoon of oil in the same pan.
- Cook the Onions Add sliced onions and stir-fry for 1–2 minutes until translucent and slightly caramelized.
- Add Bell Peppers Toss in the red and green bell peppers. Stir-fry for 2–3 minutes until they’re tender-crisp. Avoid overcooking to preserve color and crunch.
- Optional Veggies If using mushrooms or broccoli, add them now and stir-fry for an additional 2 minutes.
Step 5: Combine and Glaze
- Return Beef to Pan Add the seared beef back into the pan with the vegetables.
- Pour the Sauce Stir in the prepared sauce and mix well. Cook for 2–3 minutes until everything is coated and the sauce thickens slightly.
- Finish with Sesame Seeds Sprinkle toasted sesame seeds and chili flakes (if using). Stir briefly and remove from heat.
Step 6: Garnish and Serve
- Garnish Top with chopped spring onions and a drizzle of sesame oil for aroma.
- Serve Hot Serve immediately over steamed jasmine rice, garlic noodles, or lettuce cups for a low-carb option.
SERVINGS:
This recipe serves 4 generous portions. It can be doubled for larger gatherings or halved for intimate meals.
NOTE:
- Beef Selection: Sirloin, flank, or ribeye work best. Trim excess fat and slice thinly for optimal texture.
- Marination Time: While 30 minutes is sufficient, longer marination (up to 2 hours) enhances flavor and tenderness. Avoid overnight marination with cornstarch, as it can break down the meat texture.
- Vegetable Variations: Feel free to swap bell peppers with zucchini, carrots, or baby corn. Keep cooking times in mind to maintain texture.
- Sauce Adjustments: For a sweeter profile, increase brown sugar or add honey. For more heat, include fresh chili or sriracha.
- Oil Choices: Use neutral oils with high smoke points. Avoid olive oil, which can burn at high stir-fry temperatures.
- Pan Tips: A wok is ideal for stir-fry due to its shape and heat distribution. If using a skillet, ensure it’s wide and heavy-bottomed.
- Texture Control: Stir-fry quickly over high heat to retain moisture and prevent sogginess. Do not overcrowd the pan—cook in batches if needed.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat in a skillet over medium heat to preserve texture. Avoid microwaving, which can make the beef chewy.
- Freezing: The cooked beef and vegetables can be frozen for up to 1 month. Thaw overnight in the fridge and reheat gently.
- Meal Prep: Marinate beef and chop vegetables ahead of time. Store separately and stir-fry fresh for best results.
- Serving Ideas: Pair with jasmine rice, egg-fried rice, or noodles. For a fusion twist, serve in wraps or tacos with pickled vegetables.
- Presentation Tips: Serve in a black skillet or shallow bowl for contrast. Garnish with sesame seeds, spring onions, and a wedge of lime.
- Cultural Inspiration: This dish draws from East Asian stir-fry traditions, blending Chinese-style sauces with Korean-inspired sesame and spice elements. It’s adaptable to various regional preferences and dietary needs.
- Dietary Notes: This recipe is naturally dairy-free. For gluten-free adaptation, use tamari instead of soy sauce and ensure all sauces are certified gluten-free.
- Flavor Depth: For added complexity, include a splash of fish sauce or a teaspoon of miso paste in the sauce. These ingredients add umami without overpowering the dish.
- Crunch Factor: Add roasted nuts or water chestnuts for extra texture. Stir them in at the end to preserve crunch.
- Balanced Bite: Each forkful should include beef, vegetables, and sauce. Slice ingredients uniformly and mix thoroughly to ensure even distribution.