Spicy Beef Bowl Flavor (Print Version)
Tender beef in a spicy sauce with crisp vegetables over steamed rice for a quick, vibrant meal.
# What You 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 or coriander leaves (optional)
# How to Make It:
01 - Combine beef slices with 1 tbsp soy sauce and cornstarch in a medium bowl; toss to coat evenly and allow to marinate for 10 minutes.
02 - In a small bowl, whisk together remaining soy sauce, sriracha, hoisin sauce, brown sugar, rice vinegar, garlic, grated ginger, and sesame oil until fully blended.
03 - Heat a large skillet or wok over high heat with a splash of oil; sear beef in batches until browned and just cooked through, approximately 2 to 3 minutes per batch. Remove and set aside.
04 - Add additional oil to the skillet if necessary; stir-fry bell pepper, snap peas, and carrot for 2 to 3 minutes until tender-crisp.
05 - Return beef to skillet and pour in spicy sauce; toss all ingredients over high heat for 1 to 2 minutes until evenly coated and heated through.
06 - Spoon beef and vegetable mixture over steamed rice; garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro if desired.
# Expert Hints:
01 -
- Ready in 40 minutes with minimal prep, perfect for nights when hunger wins the battle against fatigue.
- The heat builds in layers—sriracha, ginger, garlic—so you taste complexity instead of just fire.
- Tender beef strips stay juicy because high heat and quick cooking are non-negotiable rules here.
02 -
- Slicing beef against the grain is the difference between tender bites and chewy disappointment—take thirty seconds to look at the muscle fibers and cut perpendicular to them.
- High heat is non-negotiable; a cool pan produces steam instead of the brown, caramelized crust that makes this bowl taste like restaurant food.
- The vegetables must stay crisp, so don't walk away during their cooking time—two minutes of attention prevents mushy snap peas.
03 -
- Pat the beef dry before marinating so the cornstarch adheres properly and the searing creates crust instead of steam.
- Keep your rice warm in a rice cooker or covered pot while cooking everything else—cold rice ruins the experience.