Spicy Beef Bowl (Printer-friendly)
Tender beef with spicy sauce, crisp vegetables, and steamed rice for a vibrant, flavorful 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 tbsp grated fresh ginger
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 leaves (optional)
# Method:
01 - Toss beef slices with 1 tbsp soy sauce and cornstarch in a medium bowl and let rest 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 a large skillet or wok over high heat, add oil, and sear beef in batches for 2–3 minutes until browned and cooked through. Remove and set aside.
04 - Add more oil if needed to the skillet and 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 evenly coated and heated through.
06 - Spoon beef and vegetables over steamed rice and garnish with spring onions, sesame seeds, and cilantro if desired.
# Expert Tips:
01 -
- It comes together in 40 minutes flat, and most of that is just chopping.
- One skillet does almost all the work, which means less cleanup and more time enjoying your food.
- The sauce clings to every bite—there's no such thing as a dull forkful.
- It scales beautifully whether you're feeding yourself or unexpected guests.
02 -
- Don't crowd the pan when searing beef; if it's packed in there, it steams instead of browning, and you lose half the flavor.
- The sauce needs high heat at the end to reduce and glaze everything properly—timid cooking will leave you with a soupy bowl instead of a coated one.
03 -
- Freeze the beef for 15 minutes before slicing to get clean, even cuts that cook uniformly.
- Toast your sesame seeds in a dry skillet for 30 seconds before serving—the difference between flat and aromatic is that one small step.