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Spicy Stir Fry Beef


  • For the beef:
  • 12 ounces flank steak trimmed and cut into thin strips
  • • 1 tablespoon only-del replaceWithoutSep" id="132" data-gr-id="132">ginger peeled cut into matchsticks
  • • 2 teaspoons cornstarch
  • • 2 teaspoons soy sauce plus 1 tablespoon
  • • 2 teaspoons Shao Hsing rice wine or cooking sherry plus 1 tablespoon
  • • 1⁄2 teaspoon salt
  • • 1⁄4 teaspoon sugar
  • • 2 teaspoons peanut or other vegetable oil plus 2 tablespoons
  • • 1 tablespoon ketchup
  • • 1 tablespoon hoisin sauce
  • • 2 to 3 teaspoons Sriracha sauce
  • • 3 cloves only-del replaceWithoutSep" id="136" data-gr-id="136">garlic smashed
  • • 2 green only-del replaceWithoutSep" id="134" data-gr-id="134">onions halved lengthwise and cut into 1-inch pieces


  • Cut the flank steak with the grain into 2 pieces. Then, cutting against the grain, slice into ¼ inch strips. Tip: If the steak is slightly frozen, not solid, it is easier to cut thinly. Use a good, sharp knife. Place the steak slices in a shallow bowl and add the ginger, cornstarch, 2 teaspoons of soy sauce, 2 teaspoons rice wine or cooking sherry, 1⁄4 teaspoon of the salt and sugar and mix well. Add 2 teaspoons oil and stir. Set aside. In a small bowl, combine the ketchup, hoisin sauce, Sriracha sauce, the remaining 1 tablespoon of soy sauce and 1 tablespoon rice wine.
  • Heat a large, flat-bottomed wok over high heat. You know it is hot enough if a tiny drop of water vaporizes within 1 - 2 seconds of contact. Pour in 1 tablespoon of the oil and swirl the wok to distribute the oil. Add the garlic and stir-fry for 15 seconds or until fragrant. Remove the garlic and discard it. Carefully add the beef strips, spreading it evenly in one layer in the wok. Tip: Be careful not to add more than 12 ounces beef or the wok will cool down and your steak will steam instead of searing, and you will never get a good browning. Cook the beef without stirring until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until beef is lightly browned, about 30 - 60 seconds. Swirl in the sauce mixture and stir-fry for 30 seconds to 1 minute. Remove the beef from the wok, but keep the wok on the stove to heat up the beef when ready to serve the sandwich.