Spicy Beef Bowl Flavorful (Printable)
Tender beef tossed in a spicy sauce with crisp vegetables atop steamed rice for a vibrant meal.
# 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 It:
01 - Toss beef slices with 1 tablespoon soy sauce and cornstarch in a bowl. Let marinate for 10 minutes.
02 - Combine remaining soy sauce, sriracha, hoisin sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a small bowl and whisk until smooth.
03 - Heat a large skillet or wok over high heat. Add a splash of oil and sear beef in batches until browned and just cooked, about 2 to 3 minutes. Remove and set aside.
04 - Add more oil if needed to the skillet. Stir-fry bell pepper, snap peas, and carrot for 2 to 3 minutes until tender-crisp.
05 - Return beef to skillet, pour in spicy sauce, and toss over high heat for 1 to 2 minutes until heated through and evenly coated.
06 - Spoon beef and vegetables over steamed rice. Garnish with spring onions, toasted sesame seeds, and fresh cilantro if desired.
# Expert Advice:
01 -
- It tastes like restaurant-quality takeout but costs a fraction of the price and comes together faster than delivery.
- The heat builds gradually, so even people who think they don't like spice find themselves going back for more.
- Everything happens in one pan after the prep, which means less cleanup and more time enjoying dinner.
02 -
- Don't crowd the pan when you're searing the beef—patience here means crispy edges and tender meat instead of steamed disappointment.
- The sauce should coat everything like a glaze in those final moments; if it looks too thin, you've either added too much oil or the heat wasn't high enough when you combined everything.
03 -
- Slice your beef against the grain after it's cooked if you didn't do it before—it makes every bite more tender and easier to eat with chopsticks.
- Toast your own sesame seeds in a dry pan for thirty seconds right before you serve; the difference between raw and toasted is the difference between an okay garnish and a game-changer.