One-Pan Spicy Beef Stir-Fry Recipe for Weeknight Dinners

This quick and easy spicy beef stir-fry with red peppers is inspired by Chinese flavors. It’s tastier than takeout and pairs perfectly with rice or noodles.

This simple homemade spicy beef stir-fry from scratch is one of my family’s favorite weeknight meals. We love bold heat, and this dish delivers.

The heat comes from three ingredients: red chili powder, crushed red chili flakes and Sriracha. You can adjust amounts to suit your tolerance.

Tips for a perfect beef stir-fry

• Use low-sodium soy sauce so the dish doesn’t become too salty.
• Cook with peanut or sesame oil for extra flavor and aroma.
• This is intended to be a very spicy stir-fry; reduce the chili or Sriracha to lower the heat.
• Use a wide pan, skillet or wok so the beef cooks quickly and evenly.
• If you prefer a saucier stir-fry, dissolve 1 tablespoon cornstarch in 1/4 cup beef broth or water and add it at the end. Cook 1–2 minutes over medium-high until the sauce thickens.
• For very tender beef, cover the pan for the first 10 minutes, then uncover and continue cooking to reduce the liquid. I like mine well done and cook about 10 minutes covered, then 10 minutes uncovered.
• Don’t skip marinating. Even 20 minutes with thin strips adds noticeable flavor. If you’re short on time, you can skip it, but marinated beef tastes better.
• Best served immediately, but leftovers keep in a sealed container in the refrigerator for up to 2 days and reheat well.

How to make the stir-fry

Prepare the marinade, soak the beef for about 20 minutes, then heat oil in a wide pan and add the marinated beef. Cook over medium-high heat until the liquid reduces and thickens, stirring occasionally. Lower the heat to medium, add red and yellow peppers and onions, and stir for another 4–5 minutes until the vegetables are crisp-tender.

Vegetable options

This recipe uses red and yellow peppers and onions, but you can add broccoli, cabbage, mushrooms or snow peas. Cut vegetables into strips or small pieces and add them in the final minutes so they keep some crunch.

Marinating and tenderizing

Mix the marinade ingredients in a bowl and soak the beef for at least 20 minutes. For extra tenderness, cover the pan and cook on medium-high heat for the first 10 minutes, then uncover to reduce liquid. Alternatively, use a meat tenderizer if preferred.

Cutting the beef

Slice the beef thinly against the grain for the most tender results. Cubes work too but take slightly longer to cook.

Serving suggestions and seasoning

This beef stir-fry pairs well with:

• Egg noodles
• Ramen or soba noodles
• Thin pasta
• Quinoa
• Steamed rice

I use a simple marinade rather than dry spices so the beef soaks up more flavor. The marinade includes soy sauce, pepper, red chili powder, crushed red chili flakes, vinegar (or lemon juice), Sriracha, ginger paste and garlic paste. Marinading yields a more flavorful stir-fry.

Best cuts of beef

Sirloin or chuck work well; choose boneless beef and slice thinly for the best texture.

Adding noodles or rice

Cook noodles or rice separately and add them to the pan at the end. Mixing everything from the start can overcook the noodles or make rice soggy.

Recipe

Ingredients

Marinade:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha sauce
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon vinegar or lemon juice
• 1 tablespoon crushed red chili flakes
• 1/2 teaspoon red chili powder
• 1/4 teaspoon black pepper

Stir Fry:

• 2 tablespoons sesame oil or peanut oil
• 1 pound boneless beef (sirloin or chuck), thinly sliced
• 1/3 cup sliced red peppers
• 1/3 cup sliced yellow peppers
• 1/3 cup sliced onions

Garnish:

• 1 tablespoon finely sliced green onions
• 1/2 teaspoon red chili flakes

Instructions

1. In a deep bowl, combine soy sauce, Sriracha, ginger paste, garlic paste, vinegar, crushed red chili flakes and red chili powder to make the marinade.
2. Add the beef to the marinade, mix thoroughly and set aside for 20 minutes.
3. Heat oil in a wide pan, skillet or wok over medium-high heat.
4. When the oil is hot, add the marinated beef and cook until it changes color from red to brown, about 5 minutes.
5. Add the red and yellow peppers and onions and stir-fry for another 4–5 minutes until the vegetables are crisp-tender.
6. Garnish with green onions and a sprinkle of red chili flakes. Serve immediately and enjoy.

Notes

– See the tips above for variations and serving suggestions. Leftovers can be stored in a sealed container in the fridge for up to 2 days.

Nutrition (per serving, approximate)

Calories: 320 kcal | Carbohydrates: 4 g | Protein: 23 g | Fat: 23 g

Well, that’s all for today. Until next time, tata my lovelies!