If you love a meal that’s as stunning to look at as it is delicious, Sticky Rainbow Beef is about to become your new go-to favorite. This vibrant stir-fry is packed with tender, crispy beef, a medley of colorful bell peppers, and a glossy, sweet-savory sauce that clings to every bite. Whether you’re cooking for family or entertaining friends, Sticky Rainbow Beef is a guaranteed showstopper that brings excitement, flavor, and a pop of color to your dinner table.
Ingredients You’ll Need
The magic of Sticky Rainbow Beef lies in its simple, fresh ingredients. Each one plays a crucial role: the beef offers richness, the veggies bring crunch and color, and the sauce ties everything together in a perfectly sticky, umami-laden glaze.
- Flank steak or sirloin (1 pound, thinly sliced): Choose a tender cut and slice against the grain for melt-in-your-mouth texture.
- Cornstarch (1/4 cup): This gives the beef its coveted crispy coating and helps thicken the sauce later on.
- Vegetable oil (2 tablespoons): Perfect for high-heat stir-frying and getting that irresistible sear on the beef.
- Red bell pepper (1, sliced): Adds sweetness and a splash of vibrant red.
- Yellow bell pepper (1, sliced): Lends sunny color and a mellow, sweet crunch.
- Green bell pepper (1, sliced): Brings a subtle bitterness that balances the sauce.
- Carrot (1 large, julienned): For extra crunch and a hint of natural sweetness.
- Red onion (1/2, sliced): Offers a mild zing and beautiful purplish hue.
- Green onions (2, sliced, for garnish): Sprinkling these on top adds freshness and a pop of green.
- Sesame seeds (optional, for garnish): Toasted sesame seeds add nutty flavor and a lovely finishing touch.
- Soy sauce (1/4 cup, for the sauce): The salty backbone of the sticky sauce.
- Hoisin sauce (1/4 cup, for the sauce): Delivers sweetness, depth, and that signature glossy finish.
- Brown sugar (2 tablespoons, for the sauce): Caramelizes for a beautiful, sticky glaze.
- Rice vinegar (2 tablespoons, for the sauce): Adds tang to balance the sweetness.
- Garlic (2 cloves, minced, for the sauce): An aromatic must-have.
- Fresh ginger (1 teaspoon, grated, for the sauce): Gives a gentle heat and zing.
- Sesame oil (1 teaspoon, for the sauce): A little goes a long way for nutty, toasty flavor.
- Red pepper flakes (1/4 teaspoon, optional, for the sauce): For those who like a subtle kick of heat.
How to Make Sticky Rainbow Beef
Step 1: Prep and Coat the Beef
Start by slicing your beef thinly against the grain; this keeps every bite tender and easy to chew. Toss the pieces in cornstarch, making sure each strip is evenly coated. Letting the beef sit for 5 to 10 minutes while you prep your veggies helps the coating stick and sets you up for that crave-worthy crispy texture.
Step 2: Sear the Beef
Heat your skillet or wok over medium-high until it’s nice and hot, then add the vegetable oil. Arrange the beef in a single layer (work in batches if needed) and sear each side for 2 to 3 minutes. You’re looking for a deep, golden-brown crust. Once done, set the crispy beef aside on a plate.
Step 3: Stir-Fry the Veggies
In the same pan, add a bit more oil if it’s dry, then toss in your rainbow bell peppers, carrot, and red onion. Stir-fry for about 3 to 4 minutes—just enough to soften them while keeping their color and crunch. The vegetables should still be bright and slightly crisp.
Step 4: Whisk the Sticky Rainbow Beef Sauce
While the veggies are cooking, whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. This combination creates the signature glossy, sticky, and flavor-packed sauce that makes Sticky Rainbow Beef irresistible.
Step 5: Combine and Glaze
Add the seared beef back to the pan with the veggies, then pour the sauce over everything. Toss to coat, and let it cook for another 2 to 3 minutes, stirring often, until the sauce thickens and clings to every piece. When it’s glossy and sticky, you’re ready to serve!
How to Serve Sticky Rainbow Beef
Garnishes
For maximum flavor and beauty, top your Sticky Rainbow Beef with sliced green onions and a sprinkle of sesame seeds. These little touches add freshness, crunch, and a lovely contrast to the sticky sauce.
Side Dishes
This dish is perfect over a bed of steamed jasmine rice or fluffy white rice, which soaks up every drop of that incredible sauce. If you’re feeling adventurous, serve it with stir-fried noodles for an extra-satisfying meal.
Creative Ways to Present
Try serving Sticky Rainbow Beef in lettuce cups for a fun, fresh twist, or pile it high on a platter surrounded by extra veggies for a stunning family-style presentation. Tiny bowls of chili oil or pickled vegetables on the side make for an impressive spread when entertaining.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Sticky Rainbow Beef, let it cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to three days, making it a great option for meal prep or next-day lunches.
Freezing
Sticky Rainbow Beef can be frozen for up to two months. For best results, portion it into freezer-safe containers or bags and squeeze out as much air as possible. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply warm the beef and veggies in a skillet over medium heat until heated through, adding a splash of water if the sauce needs loosening. The microwave works, too—just cover loosely and heat in 30-second bursts, stirring in between to prevent overcooking.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak and sirloin are favorites for their tenderness, you can use skirt steak or even thinly sliced ribeye. Just be sure to slice against the grain for the best texture.
Is it possible to make Sticky Rainbow Beef gluten-free?
Yes, simply swap in gluten-free soy sauce (or tamari) and check that your hoisin sauce is gluten-free. With those easy swaps, you can enjoy this dish without worry.
Can I add other vegetables?
Definitely! Feel free to toss in snap peas, broccoli florets, or baby corn for extra crunch and color. This recipe is versatile, so use whatever veggies you love or have on hand.
How spicy is this recipe?
The red pepper flakes add a gentle warmth, but the dish isn’t overly spicy. If you like more heat, simply increase the amount of red pepper flakes or add a splash of chili oil when serving.
What’s the best way to get the beef extra crispy?
Make sure your beef is sliced thin and patted dry before coating with cornstarch. Sear it in a hot pan without crowding, and let each side develop a golden crust before flipping. That’s the secret to achieving the perfect crispy bite!
Final Thoughts
Few dishes deliver as much joy and color as Sticky Rainbow Beef—it’s a true feast for the senses. If you’re craving an easy, crowd-pleasing meal that’s bursting with flavor, give this recipe a try. Your table (and your taste buds) will thank you!
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Sticky Rainbow Beef Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Sticky Rainbow Beef is a vibrant and flavorful stir-fry featuring tender slices of beef and a colorful medley of bell peppers and carrots, all coated in a sticky, savory hoisin-based sauce. This quick and easy Asian-inspired dish is perfect for a weeknight dinner and pairs wonderfully with steamed rice or noodles.
Ingredients
Beef and Vegetables
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large carrot, julienned
- 1/2 red onion, sliced
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Sauce
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Beef: In a medium bowl, toss the thinly sliced beef with cornstarch until evenly coated. Let it rest for 5 to 10 minutes to allow the coating to set while you prepare the vegetables.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking in batches if necessary, and sear each side for 2 to 3 minutes until the beef is crispy and browned. Remove the cooked beef from the skillet and set it aside on a plate.
- Stir-Fry Vegetables: In the same skillet, add a little more oil if needed. Quickly stir-fry the sliced bell peppers, julienned carrot, and sliced red onion for about 3 to 4 minutes, until the vegetables are just tender but still maintain a crisp texture.
- Make the Sauce: While vegetables cook, whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes in a small bowl until well combined.
- Combine and Cook: Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the mixture. Toss everything thoroughly to coat the beef and vegetables. Continue cooking for 2 to 3 minutes, stirring frequently, until the sauce thickens and becomes sticky.
- Serve: Serve the sticky rainbow beef immediately, garnished with sliced green onions and a sprinkle of sesame seeds if desired. Enjoy it over steamed rice or your favorite noodles for a complete meal.
Notes
- For enhanced flavor, marinate the beef in 1 tablespoon of soy sauce and minced garlic for 30 minutes before coating with cornstarch.
- Use a variety of bell peppers for a colorful presentation and natural sweetness.
- Be careful not to overcrowd the pan when cooking beef to ensure proper searing.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- This dish pairs well with steamed jasmine rice or rice noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 14 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
