Spicy Beef Recipes

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

SPICY STEWED BEEF

Steps:

• In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
• Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
• Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

SPICY BEEF SATAY

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1/2 cup., Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices. Crumble beef over mixture and mix lightly but thoroughly. Divide into 24 pieces. Shape each piece into a 3x1-in. rectangle; insert a soaked wooden appetizer skewers into each., Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley.

SPICY BEEF & PEPPER STIR-FRY

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., 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., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining 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.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

SPICY GARLICKY BEEF MARINADE

Steps:

• Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.