Spicy Beef Stir Fry
A quick, flavorful dish that combines tender beef with vibrant vegetables and a rich, spicy sauce, perfect for busy weeknights.
Ingredients
For the marinade
- 1 pound beef top sirloin steak, cut into thin strips Can substitute with chicken or tofu.
- 1 tablespoon minced fresh gingerroot
- 3 cloves garlic, minced, divided Two for the marinade and one for stir-frying.
- 1/4 teaspoon pepper
- 3/4 teaspoon salt, divided 1/2 teaspoon for the marinade and 1/4 teaspoon for the coconut milk mixture.
For the sauce
- 1 cup light coconut milk
- 2 tablespoons sugar
- 1 tablespoon Sriracha chili sauce Adjust according to spice preference.
- 1/2 teaspoon grated lime zest
- 2 tablespoons lime juice
For the stir-fry
- 2 tablespoons canola oil, divided For cooking the beef and vegetables.
- 1 large sweet red pepper, cut into thin strips
- 1/2 medium red onion, thinly sliced
- 4 cups fresh baby spinach
- 2 tablespoons chopped fresh cilantro For garnish.
Instructions
Preparation
- In a large bowl, toss the beef with ginger, 2 garlic cloves, pepper, and 1/2 teaspoon salt; let it stand for 15 minutes.
- In a small bowl, whisk together the coconut milk, sugar, Sriracha, lime zest, lime juice, and remaining 1/4 teaspoon salt until blended.
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated beef and stir-fry until it’s no longer pink, about 2-3 minutes. Remove the beef and set aside.
- In the same skillet, stir-fry the red pepper, red onion, jalapeno, and remaining garlic clove in the other tablespoon of oil until the vegetables are crisp-tender, about 2-3 minutes.
- Return the beef to the skillet, stir in the coconut milk mixture, and heat through. Add spinach and cook until wilted, stirring occasionally.
Serving
- Serve hot, garnished with green onions and cilantro over rice or noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen in a freezer-safe container.