Spicy Boneless Beef Stir-Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender strips of boneless beef wok-seared with garlic, fresh chili, and vibrant vegetables for a quick, fiery stir-fry. This Asian-inspired beef recipe, ready in about 25 minutes, pairs boneless beef sirloin, soy sauce, cornstarch 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.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

400 g, thinly sliced boneless beef sirloin
3 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil
4, thinly sliced garlic cloves
2, thinly sliced red chili peppers
1 medium, sliced red bell pepper
3, sliced green onions
1 tsp sesame oil
1 tsp brown sugar
1/2 tsp black pepper

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Instructions

Step 1: In a medium bowl, toss 400 g thinly sliced boneless beef sirloin with 3 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Let marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef and stir-fry for 3-4 minutes until browned and just cooked through. Remove beef from wok and set aside.
Step 3: In the same wok, add 4 thinly sliced garlic cloves and 2 thinly sliced red chili peppers. Stir-fry for 30 seconds until fragrant.
Step 4: Add 1 sliced red bell pepper and 3 sliced green onions; stir-fry for 2 minutes until vegetables are crisp-tender.
Step 5: Return the beef to the wok, add 1 tsp brown sugar, 1 tsp sesame oil, and 1/2 tsp black pepper. Toss everything together and cook for another minute until flavors meld and the sauce slightly thickens. Serve hot over steamed rice or noodles.