Community recipe
Spicy Steak Stir-Fry with Crisp Vegetables
Thinly sliced steak is quickly seared, then tossed with crisp bell pepper, broccoli, and snap peas in a glossy chili-garlic sauce. Serve over steamed rice or cooked noodles for a spicy, satisfying weeknight dinner.
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Difficulty
- medium
Get ready
Ingredients
- 60 ml soy sauces
- 60 ml beef broths
- 2 tbsp rice vinegars
- 1 tbsp chili-garlic sauce
- 1 tbsp brown sugar
- 2 tsp cornstarches
- 1 tsp toasted sesame oil
- 680 g flank steaks, thinly sliced across the grain
- 1 red bell pepper, cut into strips
- 300 g broccoli florets
- 200 g sugar snap peas, trimmed
- 4 garlic cloves, minced
- 1 tbsp neutral cooking oil
- 1 tbsp neutral cooking oil
- 600 g cooked white rices
Make it
Instructions
- 01
Make the chili-garlic sauce
In a small bowl, whisk together 60 ml soy sauce, 60 ml beef broth, 2 tbsp rice vinegar, 1 tbsp chili-garlic sauce, 1 tbsp brown sugar, 2 tsp cornstarch, and 1 tsp toasted sesame oil until smooth. Set the sauce aside.
- 02
Prepare the steak and vegetables
Pat 680 g flank steak, thinly sliced across the grain dry and slice it thinly across the grain. Cut 1 item red bell pepper, cut into strips into strips, separate 300 g broccoli floret, trim 200 g sugar snap pea, trimmed, and mince 4 cloves garlic cloves, minced. Keep the steak and vegetables in separate piles for quick cooking.
- 03
Sear the steak
Heat 1 tbsp neutral cooking oil in a large skillet or wok over high heat until shimmering. Add the sliced steak in a single layer, working in batches if needed, and sear until browned and just cooked through, about 2 minutes per side. Transfer the steak to a clean plate; use a food thermometer to verify it reaches a safe internal temperature.
- 04
Stir-fry the vegetables and aromatics
Add 1 tbsp neutral cooking oil to the hot skillet. Stir-fry the broccoli and bell pepper for 2 minutes, then add the snap peas and continue cooking until the vegetables are bright and crisp-tender, about 2 minutes more. Stir in the minced garlic for the final 30 seconds, keeping it moving so it does not burn.
- 05
Combine and glaze
Return the seared steak to the skillet and pour in the prepared chili-garlic sauce. Toss constantly until the sauce bubbles, thickens, and coats the steak and vegetables, about 1 to 2 minutes. Remove the skillet from the heat promptly to preserve the vegetables' crisp texture.
- 06
Serve
Divide 600 g cooked white rice among four bowls and spoon the spicy steak stir-fry over it. Serve immediately.
