2tablespoonsdoubanjiangor use gochujang - use less for milder stir fry sauce
1.5tablespoonshot paprikaor use 1/2 tablespoon cayenne + 1/2 tablespoon sweet paprika – you can use other spicier chili powders as well
2tablespoonsrice wine vinegar
1tablespoonbrown sugaror use honey
1teaspoonfresh minced garlic
1teaspoonfresh minced ginger
1tablespoonred pepper flakes
1tablespooncorn starch mixed with 1 tablespoon water
FOR THE BEEF STIR FRY
1tablespoonsesame oil or use olive oil or vegetable oil
1.5poundsbeef ribeyecut into strips or bite-sized pieces (you can use other cuts of beef - see the recipe notes)
Salt and pepper to taste
1large bell pepperchopped
1jalapeno pepperchopped (or use your favorite spicy chili pepper)
For Serving: Chopped green onion, spicy red pepper flakes
MAKE THE STIR FRY SAUCE
Whisk all of the ingredients together in a medium-sized bowl until well combined. Set aside until ready to use.
MAKE THE BEEF STIR FRY
Heat the oil in a large pan or wok to high heat.
Toss the beef with the corn starch, salt and pepper to coat. Add the beef to the hot pan and cook for 2 minutes or to your preference, stirring often. Remove the beef and set aside.
Add the broccoli and chopped peppers to the hot pan. Cook, stirring often, for 2 minutes, or until the vegetables begin to soften.
Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3 minutes, stirring a bit, or until the vegetables are cooked to your liking. The stir fry sauce will thicken in the pan and coat the pork and vegetables.
Stir the beef back into the pan with the vegetables and warm through.
Garnish and serve. I like my beef stir fry with either steamed white rice or stir fry noodles.