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.
Why this recipe is just so good....
- 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.
- 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
- 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.
- 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:Print
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.
- 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
- Combine sauce ingredients except xanthan gum or cornstarch in a bowl and mix well.
- Slice flank steak across the grain into thin strips about 1 ½-2 inches long. **
- Heat oil in a large fry pan or wok.
- Fry steak for 3 minutes or until browned.
- Add chili peppers and fry for another 3 minutes.
- Pour sauce into pan and heat to a simmer. Stir for 2-3 as it thickens.
- Lightly sprinkle the xanthan gum or cornstarch over sauce and stir well to avoid lumps.
- If sauce is too thick, add a few extra tablespoons of water and heat through.
- Serve over cauliflower or regular rice with chopped green onion.
*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.
- Category: Dinner
- Method: Stove Top
- Cuisine: Chinese
Keywords: Stir fry, Szechuan Beef, low carb