This one-pot meal only takes 30 minutes to make and is bursting with flavor, combining tender strips of beef, red and green bell peppers, and a generous drizzle of spicy Sriracha sauce. Whether you're a seasoned chef or just starting out in the kitchen, this Stir Fry Beef with Sriracha Sauce is guaranteed to impress both your family and friends. So grab your wok and let's dive into this mouthwatering adventure together!
This easy-to-make, spicy stir-fry beef was inspired by my other quick and easy recipe for Beef and Broccoli. If you're as busy as I am, these one-pot meals are lifesavers in the kitchen! And at 290 calories per serving, what's not to like?! ❤️
Get ready for a sizzling adventure with our irresistible (spicy) Stir Fry Beef With Sriracha Sauce! This dish is the perfect blend of bold flavors, fiery spices, and tender beef that will leave you craving for more.
- Sirloin Steak: you can also use thin slices of skirt steak
- Sriracha Sauce: or any of your favorite spicy sauce
- Soy Sauce: Low sodium soy sauce will work or for a gluten-free option use coconut or liquid aminos
- Cornstarch: you can substitute all-purpose flour by doubling with a 2:1 ratio of flour to cornstarch
- Water: or broth can be used
- Green & Red Bell Pepper: orange or yellow pepper will work as well
- Olive Oil: vegetable oil, sesame oil will work as well
Please refer to the recipe card below for more specific ingredients needed for this Stir-Fry Beef with Sriracha Sauce.
Why Use Sriracha Sauce
Now, let's talk about the star ingredient - Sriracha sauce. Known for its signature kick, this spicy condiment adds just the right amount of heat to elevate your stir fry to new heights. It's not just any ordinary spice; it's the secret weapon that transforms this dish into a culinary masterpiece. The beauty of this recipe lies in its versatility. Whether you prefer a mild tingle or crave an intense heat wave, you can adjust the amount of Sriracha sauce according to your preference.
STEP 1: Marinate the beef in sherry, soy sauce, and salt.
STEP 2: Make a cornstarch slurry by mixing cornstarch with water. This method is called velveting because meats marinated with cornstarch will have a velvety smooth texture on the outside yet retain moisture on the inside.
STEP 3: In a skillet over medium heat, add olive oil. Once the oil shimmers, saute ginger for 2 minutes until fragrant.
STEP 4: Stir in beef and cook in batches for 2 minutes on each side. Set aside on a platter.
STEP 5: Add more oil, then stir-fry the green pepper strips for a minute. Add soy sauce while scraping the bottom of the pan to get all the juicy bits.
STEP 6: Add the beef back into the pan with the green and red bell peppers and soy sauce. Blend gently with some sriracha sauce. Then transfer to a serving platter. Serve with white rice, cauliflower rice, or brown rice.
Please refer to the recipe card below for more specific instructions on how to make this Stir-Fry Beef with Sriracha Sauce.
Today, we're diving into the delicious world of stir fry beef made a bit spicy with Sriracha. Get ready to have your taste buds tingle and your mouth water because we've got some exciting variations for you to try out!
- Classic Spicy Beef Stir Fry: Let's start with the classic version that packs a punch of heat! Marinate thinly sliced beef in a mixture of soy sauce, garlic, ginger, and Sriracha. Stir fry it up with colorful veggies like bell peppers, broccoli, green onions, potatoes, carrots, and snap peas. The result? A fiery explosion of flavors that will leave you wanting more.
- Sweet and Tangy Sriracha Beef: If you prefer a little sweetness to balance out the spice, this variation is perfect for you. Combine Sriracha with honey or brown sugar for a sticky glaze that coats your tender beef slices beautifully. Add pineapple chunks, red onions, and green bell peppers to create an irresistible sweet and tangy stir fry.
- Garlic-Lover's Delight: For all the garlic enthusiasts out there (count us in!), this one's for you! Amp up the garlicky goodness by adding extra minced garlic along with Sriracha while marinating your beef. Sauté it quickly with mushrooms, bok choy, and snow peas for an aromatic stir fry bursting with flavor.
- Veggies and More Veggies: If you love vegetables, feel free to eliminate the beef and make a vegetarian version of this dish! Not only will your dish pop with more flavor, it will surely be a feast for the eye!
- Korean-inspired Gochujang Twist: Want to take things up a notch? Incorporate some Korean flair by swapping out the Sriracha with gochujang paste—a spicy fermented chili paste used widely in Korean cooking.
- Gluten-Free Option: Use coconut aminos or liquid aminos as a substitute for soy sauce. As for measurements, use a 1:1 ratio and you're good to go!
We understand that not everyone has access to certain ingredients or may have dietary restrictions. So, we're here to share some fantastic substitutions for stir fry beef with Sriracha that will keep your taste buds happy and satisfied.
- Tofu: If you're looking for a vegetarian or vegan alternative, tofu is an excellent choice. It absorbs flavors really well and offers a similar texture to beef when cooked properly. Simply marinate the tofu in your favorite stir-fry sauce before adding it to the pan. You can adjust the spice level by adjusting the amount of Sriracha used.
- Chicken: For those who prefer poultry over red meat, chicken is a great substitution option. Slice boneless chicken breasts or thighs into thin strips and cook them up as you would with beef in your stir fry dish. The Sriracha will add that extra zing to satisfy your spicy cravings.
- Shrimp: Seafood lovers rejoice! Shrimp makes a delightful substitute for beef in stir-fry dishes, especially when paired with Sriracha's heat and tanginess. Quickly sauté peeled shrimp until they turn pink and slightly curled, then toss them into your wok along with other veggies and sauces.
- Tempeh: Another vegetarian option worth trying is tempeh – an Indonesian soy product known for its nutty flavor and firm texture. Slice it thinly, marinate in your desired sauce (including Sriracha), and pan-fry until golden brown before adding it to your veggie-packed stir fry.
- Portobello mushrooms: Looking for a plant-based alternative with a hearty bite? Look no further than portobello mushrooms! These fungi are richly flavored and offer a meaty texture when cooked properly – making them an ideal replacement for beef. Slice them up and stir fry with your desired seasonings, including a spicy Sriracha kick. Remember, when substituting ingredients in any recipe, feel free to get creative and adjust according to your personal taste preferences. Whether you're vegetarian, vegan, or simply looking for something different, these substitutions will surely jazz up your stir fry beef with Sriracha dish while keeping it friendly to your dietary needs.
As we navigated into the world of stir fry beef with sriracha – a mouthwatering dish that'll leave your taste buds begging for more, you wonder what if I have leftovers? Don't worry, we've got you covered on how to store this delightful creation.
Refrigeration is key: To keep your stir fry beef fresh and safe for later consumption, it's important to store it in the refrigerator promptly. Allow the dish to cool down before transferring it into an airtight container or resealable bag.
Divide and conquer: If you anticipate having multiple servings from your stir fry beef, consider dividing it into individual portions before storing them. This way, you can easily grab one portion at a time without disturbing the others.
Label like a pro: Avoid any confusion by labeling your containers with the date of preparation. This will help you keep track of how long it has been stored and ensure you consume it within its recommended shelf life.
The freezer is an option too: If you want to extend the storage period even further, freezing is your best friend. Make sure the beef has cooled completely before transferring it into freezer-safe containers or bags. And remember to label your containers. Because trust me you won't remember what it is once it's frozen!
Be mindful of thawing: When ready to enjoy those frozen leftovers again, properly thaw them in the refrigerator overnight rather than using quick methods like microwaving or leaving them at room temperature for extended periods.
Remember these handy tips whenever you whip up some delectable stir-fry beef with sriracha:
- Marinate beef anywhere between 30 minutes and up to 24 hours. Consume refrigerated leftovers within 3-4 days.
- Consume refrigerated leftovers within 3-4 days.
- Frozen leftovers can be safely stored for up to 3 months.
- Always reheat thoroughly until steaming hot (165°F/74°C) before digging in!
Now that we've covered proper storage techniques let's get back to enjoying the tantalizing flavors of stir fry beef with sriracha. Whether it's a quick weeknight dinner or a special occasion, this dish is sure to impress. Happy cooking and happy eating!
Make sure the meat is slightly frozen. This will ensure your knife will cut smoothly, evenly, and thinly into the beef. If the meat has thawed, put it back in the freezer for about 30 minutes.
Other types of meat that are great for stir-frying are Strip Steak, Sirloin, London Broil, Skirt Steak, Flank Steak, Hanger, or Rump Steak are great to use as well.
Baby Corn, Bokchoy, Broccoli, Carrots, Green Beans, Mushrooms, Snow Peas, Sugar Snap Peas, Water Chestnuts, and Zucchini will work well in any Stir Fry dishes.
📖 Recipe Card
- 2 pound Sirloin Beef sliced thinly
For the Marinate:
- 2 tablespoon Cooking Sherry
- 2 tablespoon Soy Sauce Coconut or Liquid Aminos (for gluten-free)
- ½ teaspoon salt
For Velveting the Meat:
- 1 tablespoon Cornstarch can substitute regular flour
- 2 tablespoon Water
- ¼ cup Olive Oil
- ½ teaspoon Fresh Ginger minced
- 1 tablespoon Soy Sauce Coconut or Liquid Aminos (for gluten-free)
- 1 tablespoon Sriracha can substitute other hot sauce
- ½ medium Red Bell Peppers sliced thinly
- ½ medium Green Bell Peppers sliced thinly
For the Sriracha Sauce (on the side as dipping):
- Sriracha Sauce can substitute other hot sauce
- Soy Sauce Coconut or Liquid Aminos (for gluten-free)
- Olive Oil can substitute Sesame Oil (for nuttier flavor)
- Marinate (see notes #1 and #2) the beef in sherry, soy sauce, and salt.
- After the meat has marinated, blend the meat in cornstarch mixed with water. See note #3
- In a skillet over medium heat, add olive oil. Once the oil shimmers, saute ginger, for 2 minutes until fragrant.
- Stir fry the beef and cook in batches for 2 minutes on each side. Set aside on a platter.
- Add more oil, then stir-fry the green pepper strips for a minute. Add soy sauce while scraping the bottom of the pan to get all the juicy bits.
- Add the beef back into the pan with the green and red bell peppers and soy sauce. Blend gently with some sriracha sauce. Make extra sriracha sauce for dipping. (See note #4)
- Slice beef thinly to ensure all the flavors get infused into the meat and that they all cook evenly. No more than ¼" thick is ideal for this stir-fry beef recipe.
- Note that the ideal maximum time for marinating the meat is no more than 24 hours. After 24 hours, the protein in the meat will start to break down and you end up with very mushy meat.
- Velveting the meat gives it a velvety smooth texture on the outside yet seals in all the flavors of the meat.
- When making Sriracha sauce as a dipping sauce, start by blending equal parts of Sriracha, soy sauce, and sesame oil.
- Serve beef stir-fry with white rice, cauliflower rice, or brown rice.
- Sesame Oil is naturally gluten-free.
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