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    Home » Dinner » Hot and Spicy Beef

    Published: Apr 30, 2021 · Modified: Nov 9, 2021 by Deb Belsha · This post may contain affiliate links

    Hot and Spicy Beef

    Jump to Recipe

    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 stir fry puts a low carb dinner on the table in just about 30 minutes.

    beef strips, green onion, red peppers with cauliflower rice on plate
    Table of Contents hide
    1 Why this recipe is just so good....
    2 Ingredient Notes/Substitutions
    3 Step by Step Directions
    4 Cooking Tips
    5 Hot and Spicy Beef

    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 the beef, 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.

    Ingredient Notes/Substitutions

    sliced beef, soy sauce, ginger, chili peppers, sugar, vinegar
    • 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.

    Step by Step Directions

    chili peppers in soy sauce marinade
    • 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.
    fried flank steak in bowl
    • 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.
    sliced flank steak and chili peppers in fry pan
    • 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.

    beef strips, green onions, red chili peppers in pan with cauliflower rice in bowl

    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

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    beef strips, green onion, red peppers with cauliflower rice on plate

    Hot and Spicy Beef

    ★★★★★ 5 from 5 reviews
    • Author: Deb
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 6 servings 1x
    • Category: Dinner
    • Method: Stove Top
    • Cuisine: Chinese
    Print Recipe
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    Description

    Hot and spicy beef strips have been stir fried in a rich and savory sauce with the level of heat completely controlled by the amount of dried chili peppers you use. 


    Ingredients

    Scale
    • 1  ½ lbs. flank steak, thinly sliced *
    • 2 tablespoons peanut or sesame oil
    • 2 teaspoons garlic powder
    • 3 tablespoons brown sugar (or Swerve brown sugar substitute)
    • ½ teaspoon ground ginger
    • ½ cup soy sauce, low sodium
    • 2 teaspoons oyster sauce
    • ¼ cup water, add a few tablespoons more if you want a thinner sauce
    • 1 tablespoon rice wine vinegar
    • ½ teaspoon xanthan gum or 1 tablespoon cornstarch*
    • 10 dried chili peppers **
    • 1 green onion, chopped in one inch pieces, for garnish

    Instructions

    1. Combine sauce ingredients except xanthan gum or cornstarch in a bowl and mix well.
    2. Slice flank steak across the grain into thin strips about 1 ½-2 inches long. **
    3. Heat oil in a large fry pan or wok.
    4. Fry steak for 3 minutes or until browned.
    5. Add chili peppers and fry for another 3 minutes.
    6. Pour sauce into pan and heat to a simmer.  Stir for 2-3 as it thickens.
    7. Lightly sprinkle the xanthan gum or cornstarch over sauce and stir well to avoid lumps.
    8. If sauce is too thick, add a few extra tablespoons of water and heat through.
    9. Serve over cauliflower or regular rice with chopped green onion.

    Notes

    *To thicken the sauce you can use xanthan gum if you are keeping carbs lower, or cornstarch if you prefer.

    ** If you can't find or choose not to use the chili peppers, you can use 1 teaspoon crushed red pepper flakes, or to taste. Leave the chili peppers whole in the sauce if you want the flavor to be mild to medium spicy.  Cut a few open before you stir fry, and the sauce will be much spicier.

    ***Although the dried chili peppers are edible, most people don't eat them.  They are just to give flavor to the sauce in the recipe.

    Keywords: Stir fry, Szechuan Beef, low carb

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    Reader Interactions

    Comments

    1. Anonymous says

      December 28, 2021 at 7:16 pm

      Just the right amount of spiciness

      ★★★★★

      Reply
    2. Lynn says

      December 10, 2021 at 2:16 pm

      Wow so good!

      ★★★★★

      Reply
      • Deb Belsha says

        December 10, 2021 at 2:51 pm

        Glad you liked it!

        Reply
    3. meg says

      November 08, 2021 at 11:21 am

      Mouth watering.

      ★★★★★

      Reply
    4. Donna says

      October 17, 2021 at 12:22 pm

      So much better than take out!

      ★★★★★

      Reply
    5. Kalyn Belsha says

      June 24, 2021 at 6:16 pm

      Bookmarking this for a quick summer/fall dinner. Like the option to go with a higher spice level!

      ★★★★★

      Reply

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    Hi, I'm DEB! Hi Everyone! I'm so glad you have stopped in. You will find recipes for healthy, low carb and keto desserts and plenty of healthy dinners and comfort foods.  I will only post tried and true recipes because I'm picky about the flavor and success of the recipe and you should be too!   And most importantly, I'll share plenty of treat recipes for the precious pups in your life.

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