Description
A quick and easy crispy beef stir fry with a sticky, sweet, and savory sauce. Perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb flank steak (or sirloin), thinly sliced into strips
- 2 tbsp soy sauce
- 1 tbsp cornstarch (for marinating)
- 1/2 cup cornstarch (for dredging)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3–4 tbsp oil (for pan-frying)
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1/2 cup sliced carrots
- 1 cup chopped cabbage (optional)
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp ketchup
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated ginger (optional)
- 1/2 tsp crushed red pepper flakes (optional)
Instructions
- Slice beef into thin strips. Toss with 2 tbsp soy sauce and 1 tbsp cornstarch. Let sit 10 minutes.
- In a bowl, dredge the beef in 1/2 cup cornstarch, plus salt and pepper, coating well.
- Heat oil in a large skillet over medium-high heat. Pan-fry beef in batches until crispy and browned. Remove and set aside.
- In the same pan, add a little more oil if needed. Stir-fry onion, bell pepper, and carrots for 3–5 minutes until slightly tender with a bite.
- Whisk together all Sticky Stir Fry Sauce ingredients. Pour into the pan and simmer 1–2 minutes until thick and glossy.
- Add crispy beef back in. Toss until fully coated and sticky. Serve hot over rice.
Notes
- For extra crispiness, fry the beef in batches without overcrowding the pan.
- Adjust the spice level by adding more or less crushed red pepper flakes.
- Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 20g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg