An easy one-pot meal that you can make in under 30 minutes. You can adjust the level of spiciness using Sriracha sauce or any of your other favorite hot sauces!
Marinate (see notes #1 and #2) the beef in sherry, soy sauce, and salt.
After the meat has marinated, blend the meat in cornstarch mixed with water. See note #3
In a skillet over medium heat, add olive oil. Once the oil shimmers, saute ginger, for 2 minutes until fragrant.
Stir fry the beef and cook in batches for 2 minutes on each side. Set aside on a platter.
Add more oil, then stir-fry the green pepper strips for a minute. Add soy sauce while scraping the bottom of the pan to get all the juicy bits.
Add the beef back into the pan with the green and red bell peppers and soy sauce. Blend gently with some sriracha sauce. Make extra sriracha sauce for dipping. (See note #4)
Slice beef thinly to ensure all the flavors get infused into the meat and that they all cook evenly. No more than ¼" thick is ideal for this stir-fry beef recipe.
Note that the ideal maximum time for marinating the meat is no more than 24 hours. After 24 hours, the protein in the meat will start to break down and you end up with very mushy meat.
Velveting the meat gives it a velvety smooth texture on the outside yet seals in all the flavors of the meat.
When making Sriracha sauce as a dipping sauce, start by blending equal parts of Sriracha, soy sauce, and sesame oil.
Serve beef stir-fry with white rice, cauliflower rice, or brown rice.