Beef Stir Fry

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If you’re looking for a quick, flavorful dinner, this Beef Stir Fry is a great option! Tender strips of sirloin steak, colorful bell peppers, snow peas, and water chestnuts come together in a delicious sauce made with hoisin, soy sauce, fresh citrus juice, and just a little chili crisp.

One of the things I love about stir fry is how quickly everything comes together once the ingredients are prepped. I cook the beef in batches to get a nice brown sear, then bring everything together in the skillet. A sprinkle of roasted peanuts adds the perfect finishing crunch.

Serve it over rice for a satisfying weeknight dinner that’s full of flavor without requiring hours in the kitchen.

Beef Stir Fry Image

Beef Stir Fry

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Step into the world of sizzling Asian flavors with this tantalizing beef stir-fry recipe! Perfect for busy weeknights or whenever you crave a quick and nutritious meal, this dish is a feast for the senses. Tender strips of beef, crisp vegetables, and aromatic spices come together in a symphony of flavors and textures that will leave your taste buds dancing.
With just a few simple ingredients and easy-to-follow steps, you'll be serving up a mouthwatering stir-fry in no time. From savory soy sauce to fragrant garlic and ginger, each ingredient plays a crucial role in creating the perfect balance of flavors. Whether you're a stir-fry novice or a seasoned chef, this beef stir-fry recipe is sure to become a staple in your culinary repertoire. So fire up your wok (or non-stick sauce pan) and get ready to stir-fry your way to dinner satisfaction!
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Servings: 5
Course: Main Course
Cuisine: Asian, Chinese
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 ½ lbs. Sirloin Steak cut into ¼ inch thick pieces (680.4 g)
  • 3-4 T avocado oil (45–60 mL)
  • 2 red bell pepper thinly sliced
  • 1 bunch scallions chopped
  • 3 ounces snow peas I used ½ of a 6-ounce bag (85 g)
  • 1, 5- ounce can sliced water chestnuts drained (1 × 147.9 mL each)
  • ¾ C roasted salted peanuts (about 109.5 g)
  • 1 orange juiced
  • 1 lime juiced
  • ½ C hoisin sauce (120 mL)
  • ¼ C soy sauce low sodium (60 mL)
  • 1 T chili crisp from a jar (15 mL)
  • 1 T lemon grass paste from a tube (15 mL)
  • 1 tsp. garlic paste from a tube (5 mL)
  • 1 tsp. ginger paste from a tube (5 mL)
  • Kosher salt
  • 3 C cooked rice (720 mL)

Equipment

  • Non-stick skillet
  • Wok (optional)

Method
 

  1. Heat your oil in a non-stick skillet over medium high heat.
  2. Season your steak with a light pinch of kosher salt. The sauce has soy, which is salty, so I don’t want to over season my steak.
  3. Once the oil is hot, add half of your steak. Cook the beef for 4-5 minutes until browned on both sides. Remove from the pan. Repeat with the rest of the steak and remove from the pan.
  4. If you need a bit more oil, just add a tablespoon or two and then add your sliced bell peppers. You want to cook these until they have softened. This will take about 4-5 minutes. Now, add in your water chestnuts, scallions and cook one minutes.
  5. It’s now time to build your sauce! Add in your lemon grass, garlic, ginger and give it a stir. Now, stir in your soy sauce, hoisin sauce chili crisp, orange juice and lime juice. Let this bubble up and simmer for just 2-3 minutes. You can now add your beef back into the skillet with your snow peas. Warm through for 30 seconds to 1 minute. Finish by topping with your peanuts. Serve over rice. Enjoy!

Video

Notes

Note: I love buying the tubes of lemon grass, garlic, and ginger. These keep in your refrigerator for up to a month. I find I have less waste. They are also simple and quick to use.
Note: I like my snow peas crunchy and barely cooked. If you would like them softer, add them to the skillet at the same time you add the water chestnuts and scallions.

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Why the beef is cooked in batches

Removing browned meat between sears prevents crowding, which lowers pan temperature and can make meat steam instead of developing a brown crust. High (medium-high) heat plus working in batches promotes browning and the richer flavor it brings. A hot pan and oil that’s shimmering before the meat goes in encourage quick browning; giving pieces room and matching thickness also helps them develop color evenly.

What Makes This Beef Stir Fry Sauce So Flavorful?

These components combine to build the sauce’s balance of sweet, salty, spicy, and bright notes:

  • Hoisin: adds sweet-savory, slightly tangy umami and body to the sauce.
  • Soy sauce (low sodium): supplies salty depth; low-sodium reduces the risk of an overly salty final dish when combined with other salty ingredients.
  • Chili crisp: contributes spicy, oily heat plus crunchy texture from the chile bits in the jarred condiment.
  • Orange and lime juices: bring fresh acidity and brightness to balance richer and sweeter elements.
  • Peanuts: finish the dish with salty, nutty crunch that contrasts with the saucy vegetables and beef.

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Watch Dr. J Make Beef Stir Fry

Watch Dr. J make Beef Stir Fry and see how it comes together.

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