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beef strips, green onion, red peppers with cauliflower rice on plate

Hot and Spicy Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 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


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  1/2 lbs. flank steak, thinly sliced *
  • 2 tablespoons peanut or sesame oil
  • 2 teaspoons garlic powder
  • 3 tablespoons brown sugar (or Swerve brown sugar substitute)
  • 1/2 teaspoon ground ginger
  • 1/2 cup soy sauce, low sodium
  • 2 teaspoons oyster sauce
  • 1/4 cup water, add a few tablespoons more if you want a thinner sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon xanthan gum or 1 tablespoon cornstarch*
  • 10 dried chili peppers **
  • 1 green onion, chopped in one inch pieces, for garnish


  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 1/2-2 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.


*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.