Quickfire Beef Extravaganza

$- 1 pound flank steak, thinly sliced - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 cup assorted bell peppers (red, yellow, green), julienned - 1 small onion, thinly sliced - 3 cloves garlic, finely minced - 1-inch piece of fresh ginger, grated - 2 tablespoons soy sauce - 2 tablespoons sriracha sauce - 1 tablespoon rice vinegar - 1 tablespoon honey - Salt and pepper to taste - Chopped green onions, for garnish - Toasted sesame seeds, for garnish - Fresh cilantro for added flavor - Lime wedges for a citrus kick - Crushed peanuts for crunch When measuring ingredients, use dry measuring cups for solids and liquid measuring cups for liquids. For sticky ingredients like honey, spray the cup with a little oil first. This helps the honey slide out easily. Always level off dry ingredients with a knife for accuracy. If you want extra spice, add more sriracha! {{ingredient_image_2}} Start by slicing the flank steak thinly. Cut against the grain for the best tenderness. In a bowl, mix the sliced beef with cornstarch. Add a pinch of salt and some pepper. Let it sit for around 10 minutes. This marinating time helps the beef get crispy when cooked. Heat 1 tablespoon of vegetable oil in a large skillet. Keep the heat at medium-high. Once the oil is hot, add the marinated beef in a single layer. Avoid crowding the pan. Cook the beef for 1-2 minutes on each side. You want it nicely browned and cooked through. Remove it from the pan and set it on a plate. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced bell peppers and onion. Stir-fry these for about 3-4 minutes. You want them tender but still a bit crunchy. Next, add the minced garlic and grated ginger. Sauté for about 30 seconds. This step releases their lovely aromas. In a small bowl, whisk together soy sauce, sriracha, rice vinegar, and honey. Pour this mixture over the sautéed veggies. Stir well to coat everything. Then, add the cooked flank steak back into the skillet. Mix all the ingredients together. Stir-fry for another 1-2 minutes. This lets everything heat through and the sauce thicken a bit. Serve right away. Garnish with chopped green onions and toasted sesame seeds for extra flavor and a nice look. To get crispy beef, start by slicing flank steak thinly. This makes it tender. Next, coat the slices in cornstarch. This step is key to that crunch. Allow the beef to rest for about 10 minutes. This helps the cornstarch stick better. When cooking, use high heat. This gives the beef a nice sear. Do not overcrowd the pan. Cook in batches if needed for the best results. If you like heat, add more sriracha sauce. Taste the sauce before adding it to the beef. For less spice, reduce the sriracha. You can also add a bit more honey. This balances the heat and adds a sweet note. Another option is to serve extra sriracha on the side. This way, everyone can customize their spice level. Use a mix of colorful bell peppers. They not only look great but taste amazing too. Cook them over medium-high heat. Stir-fry for about 3-4 minutes. You want them tender but still crunchy. Add garlic and ginger for flavor, but be quick. Cook them for just 30 seconds to keep their aroma intact. This adds depth to the dish. Pro Tips Marinate for Maximum Flavor: Allowing the flank steak to marinate with cornstarch, salt, and pepper for at least 10 minutes will not only enhance the flavor but also help achieve a delightful crispy texture when cooked. Heat is Key: Make sure your skillet or wok is hot before adding the steak. This ensures a good sear, locking in the juices and creating a wonderful brown crust. Color and Crunch: When stir-frying the vegetables, aim for a balance between tenderness and crunch. Remove them from the heat while they still have a bit of bite for the best texture. Customize Your Spice: Adjust the amount of sriracha to suit your personal heat preference. You can also add other spices or chili flakes for an extra kick! {{image_4}} You can easily swap flank steak for chicken or tofu. For chicken, use thinly sliced breast meat. Cook it for about 3-4 minutes until it’s no longer pink. If you choose tofu, use firm tofu for best results. Cut it into cubes and press out extra water. Sauté the tofu until golden brown, about 5 minutes. Both options keep the meal tasty and quick. Feel free to load up on vegetables! Broccoli adds a nice crunch and bright color. Just steam or stir-fry it for a few minutes before adding the sauce. Snow peas are another great choice. They cook quickly and add sweetness. Toss them in during the last minute of cooking for a fresh taste. You can switch the sauce for different flavors. Teriyaki sauce gives a sweet and savory twist. Sweet chili sauce adds a unique sweet heat. Just replace the soy sauce and sriracha with your chosen sauce. Both options make the dish fun and new each time you cook it! After enjoying your Minute Firecracker Beef, let any leftovers cool down to room temp. Place the beef in an airtight container. This helps keep it fresh for later. You can store it in the fridge for up to three days. Make sure to separate the beef from any veggies to keep them crisp. To reheat, I recommend using a skillet. Heat it on medium-low. Add a splash of oil if needed. Toss in the beef and veggies. Stir them until they warm up. This method helps keep the beef tender and the veggies crunchy. Microwaving is also an option. Just cover your dish and heat in short bursts, stirring often. If you want to save your Minute Firecracker Beef for later, freezing works great! Place the cooled beef in a freezer-safe bag. Try to squeeze out as much air as you can. This prevents freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then reheat as mentioned above for a tasty meal! Yes, you can try other cuts. Sirloin or ribeye work well. They both have great flavor. Just remember to slice them thin for tenderness. To tone down the heat, use less sriracha sauce. You can also add more honey. This will balance the spice and add sweetness. This dish pairs well with steamed rice or noodles. You could also add a side of stir-fried veggies. A simple salad can freshen the meal too. Prep takes about 15 minutes, and cooking takes around 10. In total, you can enjoy this meal in about 25 minutes. It's quick and easy for busy days! In this post, we covered many aspects of making Minute Firecracker Beef. We looked at key ingredients and optional garnishes, cooking steps, and tips to get the best flavor. I shared ideas for variations to suit your tastes and storage tips to keep your leftovers fresh. Remember, you can make this dish your own. With easy swaps and tweaks, it's simple to enjoy. Get cooking, and have fun with it!$

Quickfire Beef Extravaganza

A vibrant and spicy stir-fry featuring tender flank steak and colorful vegetables, perfect for a quick meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 pound flank steak, thinly sliced against the grain
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 cup assorted bell peppers, julienned
1 small onion, thinly sliced
3 cloves garlic, finely minced
1 inch fresh ginger, grated
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 tablespoon honey
to taste salt and pepper
for garnish chopped green onions
for garnish toasted sesame seeds

Instructions

In a mixing bowl, combine the thinly sliced flank steak with cornstarch. Season with a pinch of salt and freshly ground pepper. Allow the beef to marinate for about 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated flank steak in a single layer and sear for about 1-2 minutes on each side until browned. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell peppers and onion, stir-frying for about 3-4 minutes until tender yet slightly crunchy.
Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds to release their fragrances.
In a separate bowl, whisk together soy sauce, sriracha, rice vinegar, and honey. Pour this sauce over the sautéed vegetables, stirring to coat evenly.
Return the cooked flank steak to the skillet and mix everything together. Stir-fry for an additional 1-2 minutes until heated through and the sauce thickens slightly.
Serve immediately, garnishing with chopped green onions and toasted sesame seeds.

Notes

Serve in a vibrant bowl or platter with extra sriracha on the side.

Keyword beef, quick meal, spicy, stir-fry