Spicy Beef Dish Bowl (Print Version)
Tender beef with vibrant vegetables and bold spicy sauce served over steamed jasmine rice. A hearty Asian-inspired main dish ready in 40 minutes.
# What You'll Need:
→ Beef
01 - 1.1 lb beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 cup broccoli florets
07 - 1 medium carrot, julienned
08 - 2 spring onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
→ Spicy Sauce
11 - 3 tablespoons soy sauce
12 - 2 tablespoons sriracha or chili garlic sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon brown sugar
15 - 1 tablespoon oyster sauce
16 - 1/2 cup beef broth
17 - 1 teaspoon cornstarch
→ For Serving
18 - 4 cups steamed jasmine rice
19 - 1 tablespoon toasted sesame seeds
20 - Fresh cilantro or sliced green onions for garnish
# Step-by-Step Guide:
01 - In a bowl, toss beef slices with cornstarch, soy sauce, and sesame oil. Set aside for 10 minutes.
02 - In a small bowl, whisk together soy sauce, sriracha, rice vinegar, brown sugar, oyster sauce, beef broth, and cornstarch. Set aside.
03 - Heat a large wok or skillet over high heat with a splash of oil. Sear beef in batches for 1-2 minutes until browned. Remove and set aside.
04 - Add more oil if needed to the same pan. Stir-fry garlic, ginger, bell pepper, broccoli, and carrot for 3-4 minutes until tender but still crisp.
05 - Return beef to the pan. Pour in spicy sauce and toss to coat. Stir-fry for 2-3 minutes until sauce thickens and everything is heated through.
06 - Divide steamed jasmine rice among bowls and top with spicy beef and vegetables. Garnish with sesame seeds and cilantro or green onions.
# Expert Suggestions:
01 -
- The marinade creates these incredibly tender beef slices that practically melt against the spicy backdrop of sauce, something I discovered only after experimenting with cornstarch.
- You can customize the heat level while keeping all the depth of flavor, which means everyone at your table can find their perfect balance without compromising on taste.
02 -
- Never crowd the pan when cooking the beef or it will steam instead of sear, something I learned after a disappointing first attempt where my beef turned gray and rubbery.
- Let the sauce come to a full bubble before deciding if its thick enough, as it continues to thicken as it cools and can easily become too gluey if you add more cornstarch too soon.
03 -
- Velveting the beef with cornstarch and soy sauce isnt just for flavor, its the secret technique Chinese restaurants use for that impossibly tender texture that seems unachievable at home.
- When cooking with sriracha, add it to the hot oil for just a few seconds before other ingredients to bloom its flavors without burning the garlic in it, a trick a chef taught me that dramatically improves the depth of the spice.