Hot and Spicy Beef

These hot and spicy beef strips are coated in a rich and savory sauce. Choose your own adventure/heat level with the amount of dried chili peppers used in this recipe! This quick beef stir fry puts a low carb and healthy dinner on the table in just about 30 minutes.

Why this recipe is just so good....

• If you like Szechuan Beef, you will love this recipe! It is very similar using the spicy chili peppers, ginger and the garlic. And of course it is nicely balanced with the sweet from the brown sugar and savory oyster sauce.
• When you use thinly sliced beef and quickly stir fry it, you guarantee that it will be fall apart tender. Stir fries are a delicious way to prepare dinner fast!
• The heat level in this recipe is determined by how many dried chili peppers you use. Left whole in the sauce, you will have a mild to medium spicy meal. If you cut open a few of the peppers and stir them into the sauce, you will increase the spiciness. But it will always lean towards the spicy/savory side. It won't make your eyes water or burn your tongue! This article on Wikipedia describes different chili peppers and their level of heat.
• If you like savory beef with a a bit of spice, try my Skillet Pepper Steak and Onions recipe or Moo Shu Beef.

Ingredient Notes/Substitutions

• We are using flank steak in this recipe. I find that even though it is lean, it is still very tender. You can use skirt steak, but I would avoid a London Broil or Top Round steak because they will be tougher.
• There is a little bit of brown sugar in the sauce. If you are watching your carb count, use a sugar substitute like Swerve.
• The spiciness in this recipe will be determined by how much ginger, chili pepper and the Chinese 5 spice you use. Taste your sauce and add a bit more of these to make it spicier. To tone it down, add some water, a few additional tablespoons of soy sauce and a bit more sugar.

How to make Hot and Spicy Beef

• Combine all the sauce ingredients in a bowl and stir well. If you want a spicy sauce, go ahead and cut one or two chili peppers open.

• Slice the flank steak against the grain in thin slices, about 1 ½ -2 inches long.
• Add the oil to a large fry pan or wok and heat on medium flame.
• Stir fry the meat for about 3 minutes until browned.
• Place the chili peppers in pan and stir fry for another 3 minutes.

• Add sauce ingredients into pan and stir to combine. Bring to a simmer on medium heat. Lightly sprinkle the xantham gum or cornstarch into sauce and stir to break up any lumps. Stir in ¼ cup of water and heat through.

Cooking Tips

• For a perfect stir fry make sure your meat is cut in uniform sizes to ensure even cooking.
• Also cut the beef against the grain for the most tender meat. This means as the meat faces you with the grain,( long strands of muscle), turn the meat and slice it against (opposite) the grain.
• Take the beef out of the refrigerator about 15 minutes before you fry it. Cold meat may tend to stick to the pan more.
• Fry the meat in smaller batches if you don't have a large pan. The meat will lose some of its crispy edges if you crowd the meat as it will create too much steam.

Some other beef recipes that you may like to try:

Instant Pot Beef and Broccoli

Slow Cooker Teriyaki Beef

Salisbury Steak with Red Wine Gravy

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