Beef Stir Fry Recipe

🧂 Ingredients

• 2 tablespoons doubanjiang

  or use gochujang - use less for milder stir fry sauce
• 1.5 tablespoons hot paprika

  or use 1/2 tablespoon cayenne + 1/2 tablespoon sweet paprika – you can use other spicier chili powders as well
• 4 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar

  or use honey
• 1 teaspoon fresh minced garlic
• 1 teaspoon fresh minced ginger
• ½ cup chicken broth
• 1 tablespoon red pepper flakes
• 1 tablespoon corn starch mixed with 1 tablespoon water
• 1 tablespoon sesame oil

  or use olive oil or vegetable oil
• 1.5 pounds beef ribeye

  cut into strips or bite-sized pieces (you can use other cuts of beef - see the recipe notes)
• 2 tablespoons corn starch
• Salt and pepper to taste
• 8 ounces broccoli

  chopped
• 1 large bell pepper

  chopped
• 1 jalapeno pepper

  chopped (or use your favorite spicy chili pepper)
• For Serving: Chopped green onion, spicy red pepper flakes

Instructions

• 1 Whisk all of the ingredients together in a medium-sized bowl until well
  combined. Set aside until ready to use.
• 2 Heat the oil in a large pan or wok to high heat.
• 3 Toss the beef with the corn starch, salt and pepper to coat. Add the beef to the
  hot pan and cook for 2 minutes or to your preference, stirring often. Remove the
  beef and set aside.
• 4 Add the broccoli and chopped peppers to the hot pan. Cook, stirring often, for 2
  minutes, or until the vegetables begin to soften.
• 5 Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3
  minutes, stirring a bit, or until the vegetables are cooked to your liking. The
  stir fry sauce will thicken in the pan and coat the beef and vegetables.
• 6 Stir the beef back into the pan with the vegetables and warm through.
• 7 Garnish and serve. I like my beef stir fry with either steamed white rice or
  stir fry noodles.

Nutrition Info