Spicy Beef & Pepper Stir-Fry
Total TimePrep: 20 min. + standing Cook: 10 min.
I'm surprised at all the good reviews of this. I found it to be a bit bland and not nearly enough sauce if you are serving over rice. The sauce was super runny too so I had to quickly make a cornstarch and coconut milk mixture to add to it. I now have half of it left over (minus the sauce b/c I used all of it already) and will need to figure out what to do with it.
I love this!
My son loves oriental food
Very good. This is a keeper . Only thing I had to substitute was lime (used lime juice) and dried cilantro. Made jasmine rice on the side. Prep EVERYTHING first it makes it much easier.
This was really delicious and fun to make! Not too rich/and or fatty either. The flavors are just amazing. Will be making this again. As a side note, I did use a pound of Ribeye steak in this recipe.
The sauce on this recipe is amazing and very versatile. It reminds me of a good Thai sauce. It works with chicken and tofu as well! I use the whole can of coconut milk because I would waste it otherwise. Also, if the jalapeño is too hot it can be omitted depending on preference. I love spicy food but if the jalapeño is too hot it ruins it for me. I do a taste test before adding it.
Used bean sprouts along with the other vegetables and added more Sriracha to taste! I had skirt steak to use so I trimmed it well and cut it into small strips across the grain. It's a delicious dish, and will make it again.
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This recipe combines heat and spice with the calming sweetness of the coconut milk. We used roasted red peppers from a jar in place of fresh ones, with no significant difference. Sriracha hot sauce was a new ingredient to us, but it gave a nice kick to the dish. The 4 cups of spinach may seem like a lot, but when it wilts, it's just the right amount. This was a big hit with the whole family!
Packed full of flavor. One of our favorite stir frys and so easy! Left out spinach due to personal preference & increased peppers.