Best 5 Spicy Sweet Steak Stir Fry Recipes

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Indulge in a tantalizing culinary journey with our irresistible Spicy Sweet Steak Stir-Fry, a symphony of flavors that will awaken your taste buds. This delectable dish combines the savory richness of tender steak with a vibrant array of crisp vegetables, all enveloped in a luscious sauce that strikes the perfect balance between heat and sweetness.

Accompanying this main course is a delightful selection of complementary recipes that elevate your dining experience to new heights. Tantalize your palate with the aromatic Herb Roasted Potatoes, perfectly crispy on the outside and fluffy on the inside, infused with a medley of fresh herbs that adds a burst of flavor with every bite.

For a refreshing contrast, the Cucumber Salad with Creamy Dill Dressing offers a cool and refreshing respite from the spicy stir-fry. Crisp cucumber slices are tossed in a creamy dill dressing, creating a harmonious blend of tangy and creamy flavors.

Lastly, satisfy your sweet cravings with the delectable Chocolate Mousse, a rich and velvety dessert that provides a delightful conclusion to your meal. Its smooth texture and intense chocolate flavor will leave you craving more.

Prepare to embark on a culinary adventure like no other, as we guide you through the steps of creating this Spicy Sweet Steak Stir-Fry and its accompanying dishes. Let your taste buds rejoice in the harmonious blend of flavors that will leave you craving for more.

Let's cook with our recipes!

SPICY SWEET STEAK STIR FRY



Spicy Sweet Steak Stir Fry image

This sweet and spicy steak stir-fry is tasty!

Provided by CupcakeSparkles11

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons dark sesame oil
½ pound New York steak, cut into 1/4-inch strips
1 cup frozen broccoli florets
1 cup frozen sugar snap peas
1 cup baby carrots, cut into 1/4-inch pieces
1 green bell pepper, cut into chunks
1 cup Chardonnay wine
2 tablespoons honey
2 tablespoons dark soy sauce
1 teaspoon red pepper flakes

Steps:

  • Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
  • Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 20.5 g, Cholesterol 36.2 mg, Fat 10.7 g, Fiber 4 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 524.5 mg, Sugar 12.2 g

SPICY BEEF & PEPPER STIR-FRY



Spicy Beef & Pepper Stir-Fry image

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha chili sauce
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

SPICY STIR-FRY SAUCE



Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

  • Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

SPICY BEEF STIR-FRY



Spicy Beef Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth
1 pound beef sirloin, thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 to 4 tablespoons peanut oil
1 1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
8 heads baby bok choy, halved
Pinch of sugar
Cooked rice, for serving

Steps:

  • Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
  • Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
  • Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
  • If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

SPICY SWEET STIR FRY



Spicy Sweet Stir fry image

This is my go-to recipe when I need to feed a lot of people or when I need to make myself some food that will last for lunches at work throughout the week. It's so versatile, it can be made with chicken, beef, pork, or even vegetarian with tofu or other vegetables. It's also easy because all I have to do is open a bottle and a...

Provided by Lillian Patterson

Categories     Beef

Time 20m

Number Of Ingredients 14

1-2 lb beef, chicken, or pork, diced into cubes
1 bottle spicy schezwan sauce
1 can(s) coconut milk, 14 oz
2 medium onions, peeled and diced
2 Tbsp fresh cilantro, minced (i freeze bunches of fresh cilantro and mince as needed since i use it in almost everything)
5 clove garlic, minced
2 large green peppers, seeded and chopped
2 jalapeno peppers, seeded and diced
1 Tbsp ginger paste (or grated fresh ginger, if desired)
2 pouches boil-in-a bag rice
1 dash(es) cayenne pepper
1 Tbsp curry paste
1 dash(es) paprika, sweet mild
1 dash(es) salt, to taste

Steps:

  • 1. Prepare pouches of boil-in-a bag rice in a saucepan according to directions. Set pouches aside in sink when done.
  • 2. Saute onions, peppers, cilantro, and garlic in olive oil until onions are slightly charred around the edges but not burnt.
  • 3. Add the meat and stir until meat is cooked to desired doneness.
  • 4. Pour in the bottle of schezwan sauce and the can of coconut milk and stir. Add ginger at this time. Mixture should start to thicken immediately. I don't mind if it's a little soupy, but if you want it a little thicker, dissolve 1 teaspoon of cornstarch into a teaspoon of water and stir into sauce until sauce thickens.
  • 5. Turn off heat and add remaining spices. Stir to combine. Serve immediately. Leftovers keep well in refrigerator for up to one week (I personally think it tastes even better the second day).

Tips:

  • Slice the steak thinly against the grain: This will help it cook quickly and evenly.
  • Use a large skillet or wok: This will give the steak plenty of room to cook without overcrowding.
  • Cook the steak in batches if necessary: If you're cooking a lot of steak, cook it in batches so that it doesn't overcrowd the pan.
  • Don't overcook the steak: Steak is best when it's cooked to medium-rare or medium. Overcooking will make it tough and chewy.
  • Use a flavorful marinade: Marinating the steak before cooking will help to infuse it with flavor.
  • Add vegetables to the stir-fry: Vegetables add flavor, color, and nutrients to the stir-fry.
  • Serve the stir-fry immediately: Stir-fries are best served hot and fresh.

Conclusion:

This spicy sweet steak stir-fry is a quick and easy weeknight meal that's packed with flavor. The steak is tender and juicy, the vegetables are crisp and colorful, and the sauce is sweet, spicy, and tangy. Serve it over rice or noodles for a complete meal.

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