Spicy Beef & Pepper Stir-Fry Recipe
Spicy Beef & Pepper Stir-Fry Recipe photo by Taste of Home
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Spicy Beef & Pepper Stir-Fry Recipe

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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
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min.
MAKES: 4 servings


  • 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 Asian hot chili sauce
  • 1/2 teaspoon grated lime peel
  • 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

Nutritional Facts

3/4 cup: 312 calories, 16g fat (5g saturated fat), 46mg cholesterol, 641mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.


  1. 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 peel, lime juice and remaining salt until blended.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
  3. Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until vegetables are crisp-tender. 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. Yield: 4 servings.
Originally published as Spicy Beef & Pepper Stir-Fry in Taste of Home February/March 2015, p66

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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xlsalbums User ID: 5254917 254891
Reviewed Oct. 2, 2016

"This is really good. NIce and spicy. I might try this with chicken as well."

KelliT User ID: 2066913 253410
Reviewed Aug. 30, 2016

"Oh my goodness, this was delicious! I used pickled jalapenos as that's what I had on hand. It reminds me of eating at HuHot - yum!"

cookiemouse User ID: 3900007 252167
Reviewed Aug. 3, 2016

"Fabulous, flavorful and healthy!"

Rivkel User ID: 7467768 252137
Reviewed Aug. 2, 2016

"Nice spice. My family loves it. I am making it for the third time tonight."

justmbeth User ID: 1196484 228606
Reviewed Jun. 27, 2015

"Really good stir fry. My family is not found of coconut but we still loved this even with the coconut milk."

millsapm User ID: 1794642 220595
Reviewed Feb. 15, 2015

"Great flavor. Left out the chili sauce and reduced the jalape?o since our kids were having it and just added them to our portions separately. Our 6 year old especially liked it."

LindaEC User ID: 5991685 220305
Reviewed Feb. 11, 2015

"This recipe is a winner! Absolutely delicious. It tastes more like a Thai curry than a stir fry with the balanced sweet, salty, spicy and sour (lime) flavors. I left out the jalapeno and red onion, and used Chinese chili sauce instead of Sriracha. Yum!"

king1234 User ID: 7633957 218617
Reviewed Jan. 23, 2015

"I love this stir-fry it is full of spice and flavor!"

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