Hot and Spicy Beef Recipe
This Hot and Spicy Beef recipe features tender strips of flank steak cooked quickly in a fragrant mixture of dried chili peppers, garlic, and a savory-sweet sauce made with soy, coconut sugar, and hoisin. Perfect for a flavorful weeknight dinner, the dish is enhanced with green onions and thickened for a luscious coating that pairs beautifully with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Beef and Seasoning
- 1-1.5 pounds flank steak, thinly sliced into strips about 2 inches long
- 2 tablespoons sesame oil
- 8 dried chili peppers
- 2-3 green onions, chopped in 1-inch pieces
Sauce
- ½ cup low sodium soy sauce (can use coconut aminos, don’t use full salt soy sauce)
- ¼ cup water
- 3 tablespoons coconut sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons hoisin sauce
- 1 tablespoon minced garlic
- ½ teaspoon ground ginger
- 1 tablespoon flour (or gluten free flour) to thicken
Instructions
- Prepare the sauce: Combine all of the sauce ingredients except the flour into a bowl and whisk well until fully mixed. Set this sauce mixture aside.
- Cook the steak: Heat the sesame oil over medium-high heat in a large skillet. Once hot, add the thinly sliced flank steak strips and cook each side for about 1-2 minutes until browned but not fully cooked through.
- Add chili peppers: Toss in the dried chili peppers with the steak and sauté together for 2-3 minutes, allowing the peppers to infuse their heat into the meat.
- Thicken the sauce: Whisk the flour into the prepared sauce bowl just before adding it to avoid clumps, creating a smooth thickening agent.
- Combine sauce and steak: Pour the thickened sauce into the skillet over the steak and chili peppers. Stir well to coat everything evenly.
- Simmer the mixture: Allow the sauce to reach a gentle simmer, cooking for 3-4 minutes while stirring occasionally to thicken the sauce and cook the steak through.
- Add green onions and finish: Stir in most of the chopped green onions into the skillet, reserving a few for garnish. Remove the skillet from the heat and transfer the beef to a serving dish, garnishing with remaining green onions.
Notes
- For milder heat, reduce the number of dried chili peppers or remove the seeds before cooking.
- Serve this spicy beef with steamed jasmine rice or noodles for a complete meal.
- Using gluten-free flour or cornstarch works well to thicken if gluten sensitivity is a concern.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Flank steak can be substituted with skirt steak or sirloin if preferred.
Find it online: https://justsosavory.com/hot-and-spicy-beef-recipe/
