Spicy Hamburger Stir Fry Recipes

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

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 SICHUAN BEEF STIR-FRY

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

SPICY STIR-FRY SAUCE

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

SPICY BEEF AND ASPARAGUS STIR FRY

Steps:

• Freeze the steak until partially firm. Slice the beef into thin strips.
• Combine the cornstarch, water, salt and pepper in a large mixing bowl and mix well. Add the beef and toss to coat.
• Mix the broth, soy sauce and ketchup in a small bowl and set aside.
• Heat wok or skillet over high heat until hot. Add 1Tablespoon of the oil and the garlic. Stir fry for 20 seconds. Add half the beef mixture and stir fry until beef is brown. Then remove with slotted spoon and stir fry the rest of the beef. Remove as before, then add the rest of the oil. Stir fry the asparagus for two minutes, then add the pepper and onion for 2 more minutes.
• Return the beef to the wok and stir in the broth mixture. Cook until bubbly, stirring constantly. Cook covered one minute longer.

SPICY GARLIC BEEF STIR FRY

Steps:

• In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
• Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
• Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
• In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
• Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
• Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
• Serve immediately over rice.