Beef Garlic Chili Stir-Fry with a Wok Burner

If you’re looking for a stir-fry that sizzles, brings bold garlic and chilli flavour, and takes full advantage of high heat for that elusive wok hei, this beef garlic chili stir-fry is your route. With seriously hot flame, a well-prepared beef strip, crunchy-bright vegetables and a glossy spicy sauce, you’ll finish with a dish that tastes like restaurant grade. And yes, your Blastrz burner is the secret weapon.

Why this stir-fry works

• The velveting method tenderises the beef so it stays juicy under fierce heat.
• High-heat execution captures real wok hei, the “breath of the wok” flavour, smoky, charred, lively…
• The sauce is simple but bold: garlic, chilli oil, oyster sauce, dark soy, sesame oil and Shaoxing wine.
• The cooking flow: pre-heat the wok, cook beef, then vegetables, then sauce and slurry — fast and furious.

Key Ingredients & Timing

Serves 2 (based on 250 g / ½ lb beef strips)
Metric & U.S. units included where useful.

Beef Velveting

• 250 g beef strips (≈ ½ lb) – thinly sliced across the grain
• ¼ tsp baking soda
• 1 tsp water
• ¼ tsp salt
• ½ tsp sugar
• ⅛ tsp black pepper
• 1 tsp Shaoxing wine
• ½ tsp dark soy sauce
• ½ tsp sesame oil
• 1 tsp potato starch (or cornstarch)

Timing: Mix ingredients and beef, massage ~30 seconds, then rest at room temperature for ~20–30 minutes.

Vegetables

• 1 onion – cut into chunky wedges
• ½ red bell pepper – sliced
• ½ green bell pepper – sliced
• 2 garlic cloves – finely chopped
• 1 fresh chili – chopped (adjust heat to taste)

Sauce Mix

• 1 tbsp chilli oil (with sediment if possible)
• 1 tbsp oyster sauce
• ½ tsp chilli powder
• 1 tsp dark soy sauce
• ½ tsp sesame oil
• 1 tsp Shaoxing wine
• Optional: ½ tsp MSG
• Optional: ½ tsp sugar

Slurry (for thickening)

• 2 tbsp cold water
• 1 tsp potato starch (or cornstarch) – mix just before adding to wok

Equipment & Heat

• A sturdy carbon-steel wok or high-heat suitable wok on your Blastrz burner
• Pre-heat until smoking hot (this is key for wok hei)
• Use 1–2 tbsp neutral oil with high smoke point (e.g., canola, peanut)

Instructions

1. Pre-heat your wok

Place the wok on your Blastrz burner. Heat until you see visible wisps of smoke. This intense heat sets the stage for wok hei flavour.

2. Sear the beef

Add 1–2 tbsp neutral oil to the hot wok, swirl to coat. Add the velveted beef strips in a single layer. Let them sear for about 1–2 minutes — just until nicely browned. Remove the beef and set aside.

3. Aromatics

Into the hot wok add the chopped garlic and fresh chilli. Stir-fry for about 10 seconds until fragrant — don’t let them burn, you want the aromatics real but not bitter.

4. Veggies

Add the onion wedges and red & green bell pepper slices. Stir-fry over high heat for ~30-40 seconds. Keep the motion fast. You’re looking for crunch and colour, not mush.

5. Deglaze

Add ~30-50 ml (about 2-3 tbsp) chicken stock (or water) to the wok to deglaze the base. This picks up the browning and prepares for sauce binding.

6. Combine beef & sauce

Return the beef to the wok. Immediately pour in the sauce mix. Toss everything rapidly so beef, veggies and sauce combine and begin to glaze.

7. Thicken with slurry

Stir in the slurry (2 tbsp cold water + 1 tsp starch) and cook another ~20-30 seconds until the sauce becomes glossy and coats the ingredients.

8. Serve immediately

Plate the stir-fry hot — over steamed rice or noodles. Serve right away to preserve texture and that “breath of the wok” effect.

Pro Tips for Maximum Wok Hei & Texture

• Slice thinly across the grain — ensures tender beef.
• Velvet the beef — baking soda + starch method helps retain moisture and gives silky texture.
• Wok extremely hot before any ingredients go in, so you trigger caramelisation and smoke.
• Avoid crowding the wok — lots of ingredients lower the temp and you’ll steam instead of sear.
• Have sauce and slurry ready — once cooking begins you’re moving at speed.
• Use high-smoke point oil so you can push heat without burning.
• Toss quickly and decisively — a moment’s hesitation and you lose crispness.
• Wok material matters — carbon steel is preferred for high heat and developing patina.

Serving & Storage

• Serve with steamed jasmine rice or long-grain white rice (it soaks up the sauce beautifully).
• If you prefer noodles, go with lightly oiled lo-mein or rice noodles and toss just before serving.
• Leftovers store in an airtight container in the fridge up to 2-3 days. Re-heat quickly in a hot wok or pan to retain some of that crispness.
• Suggest a crisp, dry white wine or a cold lager to balance the heat and garlic punch.

Why the Wok Burner Matters

Using your Blastrz burner makes a real difference. Ordinary stovetops often lack the heat output needed to create true wok hei where sugars caramelise, oils smoke, and vapour rises to create that smokey charred edge. With a dedicated high-heat burner you can get there — fast, clean, and with excellent texture.

Final Thoughts

This beef garlic chili stir-fry is quick, bold and satisfying. But it also gives you the chance to show off serious cooking power—velveting the beef, tapping real high heat and getting croissant-like crisp edges, smoky aromas and a glossy chilli-garlic glaze. Fire up your wok, bring the heat and let the flavours roar.

👉 Try this tonight and take a photo of your sizzling moment. Tag #Blastrz and tell us how your wok hei turned out, any tweaks you made, any extra chilli kick you added. We want to see it, Rok.