To create this flavorful and satisfying Spicy Beef Stir-Fry, you’ll need a combination of fresh, high-quality ingredients. The key to a great stir-fry lies in having everything prepped and ready to go before you start cooking, as the process moves quickly once the heat is on. Let’s break down exactly what you’ll need for each component of this recipe.

For the Beef Marinade:

The marinade is crucial for tenderizing the beef and infusing it with flavor right from the start. A good marinade will transform even a slightly tougher cut of beef into melt-in-your-mouth perfection.

• 1 lb Beef Sirloin or Flank Steak: Sirloin or flank steak are excellent choices for stir-fry due to their tenderness and ability to cook quickly. Sirloin offers a good balance of flavor and tenderness, while flank steak is known for its rich beefy taste and slightly more fibrous texture, which becomes incredibly tender when properly marinated and sliced against the grain. Look for beef that is well-marbled for the best flavor and juiciness. You can also use ribeye, but it tends to be more expensive. For a leaner option, consider top round, but be sure to marinate it for a longer period to ensure tenderness.
• 2 Tablespoons Soy Sauce (Low Sodium Preferred): Soy sauce is the foundation of the marinade, adding a salty, umami depth that penetrates the beef. Using low sodium soy sauce allows you to control the overall saltiness of the dish and adjust it later if needed. If you are sensitive to soy, tamari (gluten-free soy sauce) or coconut aminos can be used as alternatives, though they may slightly alter the flavor profile.
• 1 Tablespoon Cornstarch: Cornstarch is the secret ingredient for incredibly tender stir-fry beef. It creates a coating around the beef, which helps to seal in moisture during cooking and gives the beef a velvety texture. This technique, often called “velveting,” is a staple in Chinese cooking for achieving tender protein in stir-fries. If you don’t have cornstarch, arrowroot powder can be used as a substitute, but cornstarch is generally more readily available and cost-effective.
• 1 Tablespoon Rice Wine (Shaoxing Wine Recommended): Rice wine, especially Shaoxing wine, adds a complex, slightly sweet and nutty flavor that is characteristic of authentic stir-fries. It also helps to tenderize the meat and remove any potential gaminess. If you cannot find Shaoxing wine, dry sherry or even dry white wine can be used as a substitute. For a non-alcoholic option, you can use chicken broth or apple juice, though the flavor will be slightly different.
• 1 Teaspoon Sesame Oil: Sesame oil provides a distinctive nutty and aromatic flavor that is essential in Asian cuisine. A little goes a long way, so just a teaspoon is enough to infuse the beef with its characteristic warmth. Use toasted sesame oil for the most intense flavor, but be careful not to overheat it during cooking, as it can become bitter.
• 1 Teaspoon Ground Ginger: Ground ginger adds a warm, slightly spicy, and aromatic element to the marinade. While fresh ginger is always preferred for its brighter and more pungent flavor, ground ginger is a convenient pantry staple that works well in marinades. If you have fresh ginger on hand, use about 1 tablespoon of grated fresh ginger instead of ground ginger for an even more vibrant flavor.
• ½ Teaspoon Black Pepper: Black pepper adds a subtle spicy kick and enhances the overall flavor profile of the marinade. Freshly ground black pepper is always preferred for its bolder and more aromatic flavor.

For the Spicy Stir-Fry:

These are the fresh vegetables and aromatics that will bring color, texture, and vibrant flavors to your stir-fry. Feel free to customize this list based on your preferences and what’s in season.

• 1 Tablespoon Vegetable Oil (Canola, Peanut, or Avocado Oil Recommended): A neutral, high-heat oil is crucial for stir-frying. Vegetable oil, canola oil, peanut oil, or avocado oil are all excellent choices as they have a high smoke point, which is necessary for achieving that signature stir-fry sear without the oil burning. Peanut oil is often preferred in stir-fries for its slightly nutty flavor, but canola or vegetable oil are readily available and work just as well. Avoid using olive oil, as it has a lower smoke point and can burn at high temperatures.
• 1 Red Bell Pepper, sliced: Red bell pepper adds sweetness, color, and a satisfying crunch to the stir-fry. You can also use other colors of bell peppers, such as yellow or orange, for a colorful mix. Green bell pepper is also an option, but it has a slightly more bitter flavor than the sweeter red, yellow, or orange varieties.
• 1 Green Bell Pepper, sliced: Similar to red bell pepper, green bell pepper adds a slightly different flavor profile – a bit more herbaceous and less sweet. The combination of red and green bell peppers provides a visual appeal and a balance of flavors.
• 1 Medium Onion, sliced: Onion provides a foundational savory flavor base for the stir-fry. Yellow or white onions are the most common choices for stir-fries. Slice the onion thinly so it cooks quickly and evenly.
• 2 Cloves Garlic, minced: Garlic is a powerhouse of flavor, adding pungent and aromatic notes to the stir-fry. Freshly minced garlic is always best for its robust flavor. If you don’t have fresh garlic, you can use garlic powder, but the flavor will be less intense. About ½ teaspoon of garlic powder can be substituted for 2 cloves of fresh garlic.
• 1 inch Ginger, minced: Fresh ginger adds a warm, zesty, and slightly spicy flavor that complements the other ingredients beautifully. Minced or grated fresh ginger is essential for authentic stir-fry flavor. Peel the ginger before mincing or grating it.
• 1–2 Red Chili Peppers (Thai Bird’s Eye or Serrano), thinly sliced (Adjust to taste): Red chili peppers are the source of the “spicy” in Spicy Beef Stir-Fry! The type and amount of chili peppers you use will determine the level of heat. Thai Bird’s Eye chilies are very spicy, so use them sparingly if you are sensitive to heat. Serrano peppers are milder but still provide a good kick. Adjust the amount based on your spice preference. For a milder stir-fry, you can use just one chili pepper or remove the seeds and membranes, which contain most of the heat. For a spicier dish, use more chili peppers or leave the seeds in. Jalapeño peppers can also be used for a milder heat.
• 1 cup Broccoli florets: Broccoli adds a healthy dose of vegetables and a satisfying crunch to the stir-fry. Cut the broccoli into bite-sized florets for even cooking. You can also use other vegetables like cauliflower, snap peas, or snow peas in place of or in addition to broccoli.
• ½ cup Carrot, sliced or julienned: Carrots add sweetness, color, and a slightly firm texture to the stir-fry. Slice or julienne the carrots thinly so they cook quickly and evenly. Baby carrots can also be used, simply halved or quartered depending on their size.
• Optional Vegetables: Feel free to add other vegetables you enjoy, such as mushrooms, zucchini, bok choy, Napa cabbage, bean sprouts, or water chestnuts. The beauty of stir-fry is its versatility, so customize it to your liking and what you have on hand.

For the Spicy Stir-Fry Sauce:

The sauce is what ties everything together, creating a glossy, flavorful coating for the beef and vegetables. It’s a balance of savory, sweet, spicy, and umami notes.

• ¼ cup Soy Sauce (Low Sodium Preferred): Soy sauce forms the salty and umami base of the sauce. Again, low sodium soy sauce is recommended to control the salt level.
• 2 Tablespoons Oyster Sauce (or Hoisin Sauce for Vegetarian Option): Oyster sauce adds a rich, savory, and slightly sweet umami depth to the sauce. It’s a key ingredient in many stir-fry sauces, providing a complex flavor that is hard to replicate. For a vegetarian or vegan option, hoisin sauce can be used as a substitute. Hoisin sauce is sweeter and less umami-rich than oyster sauce, but it still provides a delicious flavor. Alternatively, you can use a vegetarian oyster sauce made from mushrooms.
• 2 Tablespoons Rice Vinegar: Rice vinegar adds a bright, tangy acidity that balances the richness and sweetness of the other sauce ingredients. It also helps to cut through the richness of the oil and create a more balanced flavor profile. If you don’t have rice vinegar, apple cider vinegar or white wine vinegar can be used as substitutes, but rice vinegar has a milder and slightly sweeter flavor that is preferred in Asian cuisine.
• 1 Tablespoon Brown Sugar (Packed): Brown sugar adds a touch of sweetness to the sauce, balancing the saltiness and acidity. Packed brown sugar is recommended to ensure consistent sweetness. You can also use honey or maple syrup as alternatives, though they will impart slightly different flavor notes.
• 1 Tablespoon Sriracha or Gochujang (Adjust to taste for spice level): Sriracha or gochujang provides the spicy kick to the sauce. Sriracha is a chili garlic sauce that offers a bright, tangy heat, while gochujang is a Korean chili paste that is fermented and has a deeper, more complex, and slightly sweeter heat. Choose based on your preference and spice tolerance. Adjust the amount to control the spice level. For a milder sauce, use less or omit it entirely and add a pinch of red pepper flakes instead. For a spicier sauce, use more sriracha or gochujang, or add a dash of chili oil.
• 1 Teaspoon Sesame Oil: A final touch of sesame oil in the sauce enhances the nutty aroma and flavor of the stir-fry.
• 1 Teaspoon Cornstarch: Cornstarch acts as a thickening agent for the sauce, creating a glossy, velvety texture that coats the beef and vegetables beautifully. When combined with water, cornstarch creates a slurry that thickens when heated.
• 2 Tablespoons Water: Water helps to thin out the sauce and create the cornstarch slurry, ensuring it mixes smoothly and thickens evenly when cooked.