Best 3 Spicy Stir Fried Beef Recipes

Tantalize your taste buds with our Spicy Stir-Fried Beef, a tantalizing dish that packs a flavorful punch. This delectable stir-fry features tender beef slices seared to perfection, tossed in a vibrant and aromatic sauce brimming with bold spices, ginger, garlic, and the zest of zesty peppers. Accompanying this main course are two equally tempting recipes: Steamed Jasmine Rice, a fragrant and fluffy foundation for the spicy beef, and a refreshing Cucumber Salad, offering a crisp and cooling contrast to the heat. Get ready for a culinary adventure that will ignite your senses and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

STIR-FRIED BEEF IN SPICY HUNAN SAUCE

Stir-Fried Beef in Spicy Hunan Sauce image

The sauce can't be beat for flavor, and like any stir-fry, the recipe works best if you have all of the ingredients/mixtures ready before you begin to cook. I like to serve this beef dish with rice and fresh,lightly steamed or stir-fried green beans or broccoli.

Provided by Northwest Lynnie

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef flank steak or 1 lb beef top sirloin steak, very thinly sliced across-the-grain
3 tablespoons peanut oil, divided
1 tablespoon soy sauce
2 tablespoons dry sherry
3 tablespoons water
2 green onions, thinly sliced
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1 tablespoon asian chili paste with garlic (or to taste)
2 tablespoons sugar
2 tablespoons dry sherry
1 tablespoon toasted sesame oil
1 tablespoon distilled white vinegar
1/4 teaspoon fresh ground black pepper

Steps:

Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes.
Mix Hunan Sauce ingredients together in a bowl and set aside.
After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl.
Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat.
Stir fry the beef until it is cooked but still a bit rare.
Remove beef onto a plate.
Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant.
Stir in the beef, heat through and serve.

Nutrition Facts : Calories 397.1, Fat 24.1, SaturatedFat 6.6, Cholesterol 91.8, Sodium 314.6, Carbohydrate 8.8, Fiber 0.4, Sugar 6.7, Protein 32.1

SPICY STIR-FRIED CORNED BEEF AND CABBAGE

Spicy Stir-Fried Corned Beef and Cabbage image

This clever use of fresh cabbage and leftover boiled corned beef is inspired by Chinese American-style kung pao chicken. It gets fiery heat from chiles, tingling spice from Sichuan peppercorns and delightful crunch from roasted peanuts.

Provided by Justin Chapple

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 scallions, white parts minced and green parts cut into 1-inch pieces
2 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 to 3 teaspoons crushed Sichuan peppercorns, optional
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon distilled white vinegar
2 teaspoons cornstarch
3 tablespoons peanut or canola oil
1/3 cup dried red chiles, such as Tianjin
One 1-pound piece boiled corned beef, cut into 1-inch pieces
One 1-pound wedge green cabbage (about 1/2 small head), cut into bite-size pieces
1/2 cup roasted peanuts, preferably unsalted red-skinned peanuts
Cooked rice, for serving

Steps:

Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.

SPICY STIR-FRIED BEEF

Spicy Stir-Fried Beef image

Another simple but delicious recipe full of flavor. Cooking from the pantry - Thursday Edition.- Flank Steak, Mini Bell Peppers, and French Style Green Beans makes a perfect stir-fry. All ingredients from my pantry for week day cooking. Enjoy

Provided by Carol White

Categories Beef

Time 55m

Number Of Ingredients 11

Ingredients

1 lb beef flank steak
1 tsp soy sauce (low sodium)
3 Tbsp hot pepper sesame oil (divided)
3 Tbsp chili sauce with garlic (divided)
1 1/2 Tbsp cornstarch
1 Tbsp balsamic vinegar
1 Tbsp minced garlic
1 Tbsp fresh minced ginger
1/2 white onion (sliced thin)
6 mini bell peppers, slice thin, (red, yellow, & orange)
4 oz french style green beans (whole) about 1/2 cup

Steps:

1. Place the steak in the freezer for about 25 -30 minutes, until firm, then with a sharp knife, slice flank steak diagonal (across the grain) into thin strips.
2. In a large bowl mix together, tablespoon hot pepper sesame oil, tablespoon chili sauce, cornstarch, balsamic vinegar, garlic, and ginger. Then add steak to marinade, turning to coat well, cover with plastic wrap and let stand for about 10 minutes.
3. Heat remaining sesame oil, plus teaspoon of olive oil in a non-stick wok or large frying pan. Add balance of chili sauce to oil then add steak in small batches so that your wok will stay nice and hot. Stir-fry each batch for about 1 minute or until steak is browned and tender. (Add additional oil if needed. ) Remove steak from wok or pan and set aside.
4. Add a little olive oil to wok if required and stir-fry peppers, onions and green beans about 1 - 2 minutes or until they are translucent, (do not over cook). Then return steak to wok and toss veggies and steak together. You may at this point add salt & pepper to taste and extra chili sauce for more spicy flavor. Place stir-fry in serving dish and garnish with fresh chopped chives or scallions. Serve with cook rice.

Tips:

Choose the right cut of beef: Flank steak, skirt steak, or hanger steak are all good options for stir-frying. These cuts are tender and flavorful, and they cook quickly.
Slice the beef thinly: This will help it cook evenly and quickly.
Marinate the beef: Marinating the beef in a mixture of soy sauce, rice wine, and garlic will help to tenderize it and add flavor.
Use a hot wok or skillet: This will help to sear the beef and prevent it from sticking.
Stir-fry the beef in batches: If you overcrowd the wok or skillet, the beef will not cook evenly.
Add the vegetables towards the end of cooking: This will help them to retain their crunch.
Serve the stir-fried beef immediately: This is when it is at its best.

Conclusion:

Spicy stir-fried beef is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be customized to your liking. Whether you like your beef spicy or mild, this recipe is sure to please. So next time you are looking for a quick and easy dinner, give this recipe a try.