Best Spicy Sweet Steak Stir Fry Recipes

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

Ingredients

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).

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