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Spicy Sizzling Beef with Vegetables: Your Fiery Dinner Masterpiece

Savor this Spicy Sizzling Beef with Vegetables recipe—tender beef, crisp greens, and bold chili flavor in minutes!

Ingredients

Scale
  • For the Beef
  • 10 ounces(300 g) beef (flank or sirloin), thinly sliced against the grain
  • 1pinch salt
  • 1 teaspoonsoy sauce
  • 1egg, lightly beaten
  • 1 tablespooncornstarch
  • 2 tablespoonswater
  • 1 teaspoonsesame oil
  • For the Spicy Topping
  • 1 teaspooncooking oil
  • 1handful dried red chilies, seeds removed
  • 1 tablespoonpeppercorns (Sichuan-style or regular black peppercorns)
  • For the Vegetables
  • ½head romaine lettuce, roughly chopped
  • 1handful bean sprouts
  • For the Broth
  • 2 tablespoonscooking oil
  • 6slices fresh ginger
  • 3garlic cloves, thinly sliced
  • 2 tablespoonschili bean paste or chili garlic sauce
  • 1 teaspoonchili powder (adjust to taste)
  • 2 cupsunsalted broth or water
  • For the Garnish
  • 2 tablespoonshot oil
  • 1 tablespoonminced garlic
  • Fresh cilantro, chopped

Instructions

  1. 1. Marinate the Beef
  2. Slice the beef thinly against the grain, about ⅛ inch thick.
  3. In a medium bowl, combine the beef with salt, soy sauce, egg, cornstarch, and water.
  4. Mix thoroughly with your hands until the mixture thickens and the liquid is mostly absorbed.
  5. Stir in the sesame oil, then set aside to marinate while you prepare the other ingredients.
  6. 2. Make the Spicy Topping
  7. Heat 1 teaspoon of oil in a small skillet over low heat.
  8. Add the dried chilies and peppercorns. Cook slowly, stirring, until fragrant — about 1–2 minutes.
  9. Be careful not to burn them. Transfer to a cutting board, chop finely, and set aside.
  10. 3. Sauté the Vegetables
  11. In the same pan, add a touch more oil if needed.
  12. Toss in the chopped romaine and bean sprouts. Stir-fry for 1–2 minutes, just until slightly wilted.
  13. Transfer them to a large serving bowl to form the base of your dish.
  14. 4. Prepare the Broth
  15. Wipe the pan clean and heat 2 tablespoons of oil over medium heat.
  16. Add the sliced ginger, garlic, chili bean paste, and chili powder. Stir gently for 1 minute until fragrant.
  17. Pour in the broth or water, raise the heat, and bring to a boil.
  18. 5. Cook the Beef
  19. Reduce heat to medium. Add the marinated beef slices one at a time to prevent sticking.
  20. Simmer gently for 2–3 minutes, until all pieces are cooked through and no longer pink.
  21. Pour the hot beef and broth over the vegetables in the serving bowl.
  22. 6. Sizzle and Garnish
  23. Place the minced garlic and chopped chili mixture on top of the beef.
  24. In a small clean pan, heat 2 tablespoons of oil until smoking hot.
  25. Carefully pour the sizzling oil over the garlic and chili mixture — it should sizzle immediately, releasing a wonderful aroma.
  26. Finish with a sprinkle of fresh cilantro.
  27. Serve & Enjoy
  28. Serve hot with steamed white rice for a balanced, flavor-packed meal.
  29. Each bite combines tender beef, spicy broth, crisp greens, and that signature sizzling aroma.
  • Author: Chef mia