Spicy Beef Stir Fry with Vegetables
When dinner needs to happen quickly without sacrificing flavor, a high-heat stir-fry is hard to beat. Searing the sirloin in a screaming-hot wok delivers deep browning on the edges while keeping the meat juicy, setting a savory foundation before the vegetables hit the pan. The broccoli florets and bell peppers take on blistered edges while staying bright and crisp. Everything comes together in the final two minutes as the soy sauce and chili garlic paste glaze the meat and vegetables in a glossy, pungent coating.
Why this one works
- Thinly sliced sirloin browns quickly over high heat without turning tough.
- Broccoli florets and sliced peppers provide a crisp, vibrant contrast to the tender meat.
- The two-ingredient sauce blend of soy sauce and chili garlic paste is bold and fuss-free.
- Staging the meat and vegetables separately in the wok preserves clean textures throughout.
What you’ll need
- 1 lb (450g) sirloin beef, thinly sliced Slice across the grain into uniform strips so the meat sears quickly and stays tender.
- 2 cups (300g) broccoli florets Cut into bite-sized pieces so they cook through to tender-crisp in just a few minutes.
- 1 cup (150g) sliced bell peppers Slice into even strips to match the size and cooking pace of the broccoli.
- 2 tbsp (30ml) soy sauce Provides the primary savory, salty base that forms the pan glaze.
- 1 tbsp (15g) chili garlic paste Brings immediate heat, acidity, and aromatic garlic flavor to coat the dish.
- 1 tbsp (15ml) vegetable oil A neutral cooking oil with a high smoke point suitable for searing over high heat.
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What to have nearby
- Large wok or wide heavy skillet
- Sharp chef's knife
- Cutting board
- Wok spatula or tongs
Step-by-step instructions
Stir-frying moves rapidly once the pan is hot, so prepare the beef and vegetables before heating the oil. Keep the heat high and cook in distinct stages to ensure the meat sears rather than steams.
- 1Step 1
Heat oil in a large wok over high heat.
- 2Step 2
Add beef and sear until browned, then remove.
- 3Step 3
Add broccoli and bell peppers, stir-frying until tender-crisp.
- 4Step 4
Return beef to the wok and stir in soy sauce and chili garlic paste.
- 5Step 5
Toss everything together for two minutes until well coated and serve hot.
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A few things worth knowing
- Let the wok get thoroughly hot before adding the oil and beef to achieve deep browning quickly.
- Remove the beef as soon as it browns so it does not overcook while the vegetables soften.
- Keep the broccoli and peppers moving continuously across the hot surface to blister the exterior evenly.
- Toss the final mixture briskly so the soy sauce and chili garlic paste evenly glaze every piece without scorching.
Ways to make it your own
- Garnish with toasted sesame seeds or thinly sliced scallions just before serving.
- Pair with extra chili garlic paste on the side for diners who prefer more heat.
Serving suggestions
Serve this stir-fry piping hot right out of the wok alongside steamed jasmine rice, brown rice, or a bed of cauliflower rice to catch the savory pan juices.
Storage & reheating
Transfer leftovers to an airtight container and refrigerate promptly once cooled. Reheat gently in a hot skillet or wok over medium heat until warmed through, taking care not to overcook the beef.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why is the beef removed from the wok before cooking the vegetables?+
Taking the beef out after browning prevents it from overcooking and releasing excess moisture, which allows the vegetables to stir-fry and stay crisp.
How thin should the sirloin be sliced?+
Aim for slices about one-eighth to one-quarter inch thick across the grain for quick, even browning and tender texture.
Can I use a regular frying pan if I do not have a wok?+
A wide, heavy skillet or cast-iron pan works well as long as it has enough surface area to keep the ingredients from crowding.
With minimal prep and a straightforward cooking order, this beef and vegetable stir-fry delivers bold, savory flavor and crisp textures in minutes.
Spicy Beef Stir Fry with Vegetables
Slices of tender sirloin stir-fried with crisp broccoli and bell peppers, brought together with savory soy sauce and spicy chili garlic paste.
Ingredients
- 1 lb (450g) sirloin beef, thinly sliced
- 2 cups (300g) broccoli florets
- 1 cup (150g) sliced bell peppers
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15g) chili garlic paste
- 1 tbsp (15ml) vegetable oil
Instructions
- Heat oil in a large wok over high heat.
- Add beef and sear until browned, then remove.
- Add broccoli and bell peppers, stir-frying until tender-crisp.
- Return beef to the wok and stir in soy sauce and chili garlic paste.
- Toss everything together for two minutes until well coated and serve hot.
Nutrition
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