SPICY STIR-FRY SAUCE
Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.
Provided by OnN2nN5
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g
SPICY BEEF & PEPPER STIR-FRY
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SPICY SWEET STEAK STIR FRY
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
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
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
SWEET AND SPICY EDAMAME-BEEF STIR-FRY
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. In nonstick wok or skillet heat half of oil over medium-high heat. Cook and stir ginger 15 seconds. Add vegetables. Cook and stir 4 minutes or until crisp-tender. Remove vegetables. 2. Add remaining oil to wok. Cook and stir beef and edamame 2 minutes or until beef is browned. Return vegetables to wok. In bowl combine hoisin, vinegar, and chili paste. Add to beef mixture, tossing to coat. Heat through. 3. Meanwhile, heat rice according to package directions. Serve beef over rice
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