Spicy Beef & Pepper Stir-Fry
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min.
YIELD: 4 servings.
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
Ingredients
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1 pound beef top sirloin steak, cut into thin strips
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1 tablespoon minced fresh gingerroot
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3 garlic cloves, minced, divided
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1/4 teaspoon pepper
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3/4 teaspoon salt, divided
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1 cup light coconut milk
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2 tablespoons sugar
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1 tablespoon Sriracha chili sauce
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1/2 teaspoon grated lime zest
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2 tablespoons lime juice
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2 tablespoons canola oil, divided
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1 large sweet red pepper, cut into thin strips
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1/2 medium red onion, thinly sliced
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1 jalapeno pepper, seeded and thinly sliced
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4 cups fresh baby spinach
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2 green onions, thinly sliced
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2 tablespoons chopped fresh cilantro
Directions
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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.
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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.
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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.
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