Description
A flavorful Hot and Spicy Beef recipe featuring tender flank steak strips stir-fried with dried chili peppers and a savory, slightly sweet sauce. Perfect for a quick 20-minute meal that combines the bold flavors of soy, garlic, and ginger with a spicy kick.
Ingredients
Scale
Beef and Vegetables
- 1-1.5 pounds flank steak, thinly sliced into 2-inch strips
- 2 tablespoons sesame oil
- 8 dried chili peppers
- 2-3 green onions, chopped into 1-inch pieces
Sauce
- ½ cup low-sodium soy sauce (or coconut aminos)
- 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)
Instructions
- Make Sauce: In a bowl, whisk together soy sauce, water, coconut sugar, white wine vinegar, hoisin sauce, minced garlic, and ground ginger until well combined. Set aside.
- Sear Beef: Heat sesame oil in a large skillet over medium-high heat. Add the thinly sliced flank steak strips and cook them until browned on each side, ensuring a nice sear and caramelization for flavor development.
- Add Chili Peppers: Add the dried chili peppers to the skillet and stir-fry with the beef for 2-3 minutes. This infuses the beef with a spicy heat and aroma from the chilies.
- Thicken and Add Sauce: Whisk the flour into the prepared sauce mixture to help thicken it. Pour the sauce into the skillet with the beef and chili peppers, stirring to coat everything evenly.
- Simmer: Bring the skillet contents to a gentle simmer and continue cooking for 3-4 minutes, stirring occasionally, until the sauce thickens to a glossy consistency that clings to the beef.
- Finish and Serve: Stir in most of the chopped green onions, reserving a few pieces for garnish. Remove the skillet from heat and serve the hot and spicy beef immediately, garnished with the remaining green onions.
Notes
- Flank steak can be substituted with skirt steak or sirloin for similar texture and flavor.
- Adjust the number of dried chili peppers according to your spice tolerance.
- Use gluten-free flour if gluten sensitivity is a concern.
- For a less sweet version, reduce the amount of coconut sugar.
- Serve over steamed rice or noodles to complement the bold flavors.
