Spicy Sweet Steak Stir Fry Recipes

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SPICY SWEET STEAK STIR FRY



Spicy Sweet Steak Stir Fry image

This sweet and spicy steak stir-fry is tasty!

Provided by CupcakeSparkles11

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons dark sesame oil
½ pound New York steak, cut into 1/4-inch strips
1 cup frozen broccoli florets
1 cup frozen sugar snap peas
1 cup baby carrots, cut into 1/4-inch pieces
1 green bell pepper, cut into chunks
1 cup Chardonnay wine
2 tablespoons honey
2 tablespoons dark soy sauce
1 teaspoon red pepper flakes

Steps:

  • Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
  • Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 20.5 g, Cholesterol 36.2 mg, Fat 10.7 g, Fiber 4 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 524.5 mg, Sugar 12.2 g

SPICY SWEET STIR FRY



Spicy Sweet Stir fry image

This is my go-to recipe when I need to feed a lot of people or when I need to make myself some food that will last for lunches at work throughout the week. It's so versatile, it can be made with chicken, beef, pork, or even vegetarian with tofu or other vegetables. It's also easy because all I have to do is open a bottle and a...

Provided by Lillian Patterson

Categories     Beef

Time 20m

Number Of Ingredients 14

1-2 lb beef, chicken, or pork, diced into cubes
1 bottle spicy schezwan sauce
1 can(s) coconut milk, 14 oz
2 medium onions, peeled and diced
2 Tbsp fresh cilantro, minced (i freeze bunches of fresh cilantro and mince as needed since i use it in almost everything)
5 clove garlic, minced
2 large green peppers, seeded and chopped
2 jalapeno peppers, seeded and diced
1 Tbsp ginger paste (or grated fresh ginger, if desired)
2 pouches boil-in-a bag rice
1 dash(es) cayenne pepper
1 Tbsp curry paste
1 dash(es) paprika, sweet mild
1 dash(es) salt, to taste

Steps:

  • 1. Prepare pouches of boil-in-a bag rice in a saucepan according to directions. Set pouches aside in sink when done.
  • 2. Saute onions, peppers, cilantro, and garlic in olive oil until onions are slightly charred around the edges but not burnt.
  • 3. Add the meat and stir until meat is cooked to desired doneness.
  • 4. Pour in the bottle of schezwan sauce and the can of coconut milk and stir. Add ginger at this time. Mixture should start to thicken immediately. I don't mind if it's a little soupy, but if you want it a little thicker, dissolve 1 teaspoon of cornstarch into a teaspoon of water and stir into sauce until sauce thickens.
  • 5. Turn off heat and add remaining spices. Stir to combine. Serve immediately. Leftovers keep well in refrigerator for up to one week (I personally think it tastes even better the second day).

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