This hot and spicy beef recipe is a healthy, family friendly version of a classic recipe. It’s simple to make gluten free and is perfect for both dinner and meal prep. The recipe is ready in 20 minutes and uses only one pan and just a few staple ingredients. Skip the take out line and make your own hot and spicy beef!
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Hot and Spicy Beef Ingredients
In order to make this hot and spicy beef skillet you’ll need 1.5 pounds of flank steak cut into about 2 inch strips. You will also need 2 tablespoons of sesame oil and about 8-10 dried chili peppers. Crushed red pepper flakes are optional.
To make the sauce you need a half cup of coconut aminos (or low sodium soy sauce), a quarter cup of water, and 3 tablespoons of coconut or brown sugar. You’ll also need white or rice vinegar, hoisin sauce, garlic powder, and ground ginger.
For thickener you’ll want to have cornstarch, anthem gum, or arrowroot flour on hand.
Making Hot and Spicy Beef
Start this recipe by combining all of the sauce ingredients except for your chosen thickener (cornstarch, arrowroot, anthem gum) in a bowl and mix well with a whisk. Set it aside for later.
Heat the oil over medium heat in a large skillet. When this is hot, add the steak strips, and cook about 1-2 minutes. Flip them and cook for another 1-2 minutes so they are browned on both sides. They don’t need to be cooked all the way at this point.
Next, add in the chili peppers and sauté them with the steak for about 2-3 minutes. If you opted to skip the chili peppers and are using crushed red pepper flakes instead you can skip this step and add them at the end to taste.
Now take your bowl of sauce and add the thickener (cornstarch, arrowroot, or xanthum gum) and whisk together well so there are no clumps. Pour this over the flank steak and chili peppers.
Heat this all through to a simmer for about 3-4 minutes while stirring occasionally.
If the sauce is too thick for your preference you can add 2 tablespoons of water to thin it out or, contrary, if it is too thin, you can add more thickener about a half tablespoon at a time while mixing well.
Lastly, stir in most of the green onions, reserving a few for garnish if you desire. Remove the hot and spicy beef from the heat, serve, and enjoy.
Serving and Storing Instructions
Serve you hot and spicy beef on or with a bed of rice with a side of roasted broccoli or your favorite veggie. Garnish with red pepper flakes or any green onion you reserved from the recipe.
To store this recipe let it cool to room temperature. Place in individual meal prep containers with pre cooked rice or veggies for a quick and easy snack or lunch. You can also store it all together in a larger container with an airtight lid.
Place it in the refrigerator and it will keep well for about 5 days.
Other Beef Recipes You’ll Love!
- Slow Cooker Hamburger and Vegetable Noodle Soup
- Instant Pot Hamburger Helper
- Southwest Ground Beef Casserole
- Stuffed Pepper Casserole
- Instant Pot Lasagna Soup
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 1.5-pounds flank steak, thinly sliced into strips about 2 inches long
- 2 tablespoons sesame oil
- 8–10 dried chili peppers
- 2 green onions, chopped in 1-inch pieces
- For the Sauce:
- ½ cup low sodium soy sauce (can use coconut aminos)
- ¼ cup water
- 3 tablespoons coconut sugar, or brown sugar
- 1 tablespoon white wine vinegar or rice vinegar
- 2 teaspoons hoisin sauce
- ½ tablespoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon flour or cornstarch to thicken
1. Combine all of the sauce ingredients except for the flour or cornstarch into a bowl and whisk well. Set aside
2. Heat the oil over medium high heat in a large skillet and add the steak once hot. Cook about 1-2 minutes per side until browned. They do not need to be cooked all the way through
3. Add in the chili peppers and sauté together with the steak for about 2-3 minutes. Just prior to adding the sauce to the skillet, whisk the flour or cornstarch into the bowl with the sauce. Stir well to avoid clumps
4. Once the thickener is incorporated with the sauce, pour it into the skillet over the flank steak and chili peppers
5. Let it heat to a simmer, about 3-4 minutes, stirring occasionally. If the sauce is too thick for your preference, you can thin it out by adding 2 tablespoons of water. Alternatively, you can thicken it more by adding ½ tablespoon more thickener to the skillet and stirring it in well
6. Lastly, stir in most of the green onions, reserving a few for garnish. Remove from the heat and serve
- To thicken the sauce you can use xanthan gum if you are keeping carbs lower, or cornstarch if you prefer.
- If you can’t find or choose not to use the chili peppers, you can use 1 teaspoon crushed red pepper flakes, or to taste. Leave the chili peppers whole in the sauce if you want the flavor to be mild to medium spicy. Cut a few open before you stir fry, and the sauce will be much spicier.
- Although the dried chili peppers are edible, most people don’t eat them; They are just to give flavor to the sauce in the recipe.
Keywords: hot and spicy beef, beef skillet, Chinese hot and spicy beef gluten free hot and spicy beef, hot and spicy beef recipe
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