Description
This Hot and Spicy Beef recipe features tender flank steak strips stir-fried with dried chili peppers and green onions, coated in a flavorful, slightly sweet and tangy sauce made with soy sauce, coconut sugar, hoisin, and garlic. Ready in just 20 minutes, this dish is perfect for a quick, satisfying meal 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 the soy sauce, water, coconut sugar, white wine vinegar, hoisin sauce, minced garlic, and ground ginger until fully combined. Set the sauce mixture aside.
- Sear Beef: Heat the sesame oil in a large skillet over medium-high heat. Add the sliced flank steak strips and cook them for a few minutes on each side until browned and just cooked through.
- Add Chili Peppers: Add the dried chili peppers to the skillet with the beef. Stir-fry the mixture together for 2-3 minutes, allowing the flavors and spiciness to meld.
- Thicken and Add Sauce: Whisk the flour into the prepared sauce mixture to create a slurry. Pour the sauce into the skillet with the beef and chili peppers, stirring to combine thoroughly.
- Simmer: Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the beef evenly. Remove from heat and serve.
Notes
- For less heat, reduce the number of dried chili peppers or remove their seeds before cooking.
- Substitute flank steak with sirloin or skirt steak if preferred.
- Serve with steamed rice or noodles for a complete meal.
- Make sure to slice the beef thinly against the grain for optimal tenderness.
