Best Mertzies Spicy Steak Stir Fry Recipes

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

Ingredients

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 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

Ingredients

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.

BEEF STIR-FRY

Beef Stir-Fry image

"The best thing about a stir-fry is that you can substitute the vegetables you like most."

Provided by Trisha Yearwood

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
Salt and freshly ground pepper
1/4 cup low-sodium soy sauce
1 serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
2 tablespoons olive oil
2 cloves garlic, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, sliced
1/4 pound snow peas or green beans
1 12-ounce can baby corn, drained
1 red bell pepper, thinly sliced (optional)

Steps:

Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Super-Simple, Super-Spicy Mongolian Beef image

This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!

Provided by Ang

Categories World Cuisine Recipes Asian Chinese

Time 1h21m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced

Steps:

Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 1.2 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 995.8 mg, Sugar 4 g

STEAK STIR-FRY

Steak Stir-Fry image

No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. -Janis Plourde, Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice

Steps:

Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

Nutrition Facts : Calories 266 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1484mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

MERTZIE'S SPICY STEAK STIR FRY

Mertzie's Spicy Steak Stir Fry image

Stir fry probably is what my son requests the most often for dinner, so I make it often. I like coming up with various combinations/seasonings. This one is a keeper. Just the right amount of heat for us without being "burny." My son told me I needed to post how I made the stir fry tonight, so that is what I am doing. :) (The pic shows garlicky chicken and broccoli also, as I make a LOT of food.) Enjoy!

Provided by Michelle Koletar/Mertz @Mertzie

Categories Beef

Number Of Ingredients 13

Ingredients

2/3 - pound of steak (i like flat iron), -- bring to room temp & cut in thin strips
6 - oz. mushrooms, sliced
1 - small onion, cut into strips
1 - green pepper, cut into strips
10 - cherry or grape tomatoes, cut in half
3 - tsps sesame oil + more for pan
1/2 - cup beef broth
4 tablespoon(s) soy sauce
2 tablespoon(s) rice vinegar
tablespoon(s) heaping, of garlic chili paste (use more if you like it really spicy)
3 teaspoon(s) cornstarch
- dash of chinese 5-spice (if you don't have it, use some ginger if you wish)
- salt, ground black pepper,

Steps:

I like to have all my veggies chopped the night before or morning of to make it easy when I get home from work. Heat your wok or large fry pan to high. Add enough canola oil to cover bottom and add a splash of sesame oil. As this is heating....
Whisk together the sauce (I just use a fork): sesame oil, soy, rice vinegar, chili garlic paste, and cornstarch. Make sure there are no cornstarch lumps. Set aside.
Add your steak slices, onions and peppers to the pan. (I keep them separate for ease of flipping the steak pieces). Salt the peppers & onions lightly. When bottom of steak gets seared, toss to other side. Toss the onions & peppers frequently for a minute or two. As they get soft, add the mushrooms and toss. Then add the tomatoes, and toss everything together.
Add beef broth a little at a time until you feel it is the right amount of liquid. Simmer for a minute or two, then add the soy mixture sauce. Add a generous amount of fresh ground black pepper. Add salt to your liking -- I don't need any.
Coat evenly and once it all is covered & hot -- you are ready to dig in with a bowl of rice. Enjoy!