Description
A quick, family-friendly Asian-American stir fry with bold garlic and chili flavors. Customize with beef, tofu, or chicken in a glossy cornstarch sauce. Ready in 35 minutes from start to finish, this recipe avoids pork, alcohol, and gluten (optional).
Ingredients
Flank steak or sirloin
1 lb
1 tbsp soy sauce (plus 3 tbsp for sauce)
1 tbsp rice wine substitute (non-alcoholic)
1 tsp cornstarch (plus 1 tsp cornstarch slurry)
1 tsp sesame oil
1 tbsp hoisin sauce
1 tbsp chili oil
1 tsp sambal oelek or sriracha
1 tsp sugar
2 tbsp vegetable oil
3–4 garlic cloves, minced
1-inch ginger, grated
2–3 red chilies, seeded
1 large red bell pepper
3 green onions or chives
Instructions
Marinate the beef:
Combine sliced beef with 1 tbsp soy sauce, rice wine substitute, cornstarch, and 1 tsp sesame oil. Stir until coated and let rest 15-20 minutes.
Prepare stir-fry sauce:
Mix 3 tbsp soy sauce, chili oil, sambal oelek, sugar, cornstarch slurry in a bowl.
Cook the beef:
Heat 1 tbsp vegetable oil in a wok or pan. Cook beef 2-3 minutes until browned, remove and set aside.
Sauté aromatics:
Add remaining oil, garlic, ginger, chilies. Cook 1 minute. Add bell pepper and stir-fry 3 minutes.
Reintroduce beef:
Add beef, green onions, and stir-fry sauce. Simmer 5 minutes until glossy. Garnish and serve.
Notes
Swap beef for tofu or chicken as substitutes
Adjust chili oil quantity to control spice
Use tamari for gluten-free soy sauce
Store leftovers in airtight container up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: DINNER
- Method: Stir-frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg