Spicy Beef Stir-Fry with Red Chili and Scallions
Tender strips of beef quickly stir-fried with fiery red chili peppers and fresh scallions, delivering a bold and savory dish perfect over steamed rice. This asian-inspired beef ready in about 25 minutes pairs medium, thinly sliced red chili peppers, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced against the grain flank steak
- 2 medium, thinly sliced red chili peppers
- 4 stalks, sliced into 1-inch pieces scallions
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
- 1 tsp brown sugar
Instructions
- Step 1: Toss 1 lb thinly sliced flank steak with 1 tsp cornstarch and 1/2 tsp black pepper in a bowl until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add the beef strips in a single layer and sear without moving for 1 minute, then stir-fry for another 2-3 minutes until browned but still tender.
- Step 4: Stir in 2 thinly sliced red chili peppers, 4 sliced scallions, 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp brown sugar. Cook for 1-2 minutes until sauce thickens and coats the beef.
- Step 5: Remove from heat and serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Beef Stir-Fry with Red Chili and Scallions take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Beef Stir-Fry with Red Chili and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Spicy Beef Stir-Fry with Red Chili and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Beef Stir-Fry with Red Chili and Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Beef Stir-Fry with Red Chili and Scallions?
Asian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
