Spicy Beef & Pepper Stir-Fry

Total Time

Prep: 20 min. + standing Cook: 10 min.

Makes

4 servings

Updated: Oct. 22, 2022
Think of this stir-fry as your chance to play with heat and spice. I balance the savory beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida
Spicy Beef & Pepper Stir-Fry Recipe photo by Taste of Home

Ingredients

  • 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 chili sauce
  • 1/2 teaspoon grated lime zest
  • 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

Directions

  1. In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. Meanwhile, in a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining 1/4 tsp. salt until blended.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan.
  3. Stir-fry red pepper, red onion, jalapeno and remaining clove of garlic in remaining 1 Tbsp. oil just until vegetables are crisp-tender, 2-3 minutes. 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.

Nutrition 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.