Spicy Beef and Mushroom Stir-Fry with Red Peppers
This Spicy Beef and Mushroom Stir-Fry is a bold and quick meal featuring savory beef, spicy curry paste, sweet red peppers, and meaty mushrooms.
Ingredients
Beef Preparation
- 1 lb sirloin steak
- 1 tbsp cornstarch for coating the beef
Vegetables
- 8 oz mushrooms (button or cremini), sliced
- 2 large red bell peppers, thinly sliced
- ½ large onion, thinly sliced
- 5 cloves garlic, minced
Sauce
- 2 tbsp soy sauce (or tamari)
- 3 tsps red curry paste
- 2 tsps hoisin sauce
- 2 tsps rice vinegar
- 2 tbsp brown sugar, packed
- ¼ cup low-sodium beef broth
- 3 tsps cornstarch for thickening the sauce
Cooking Ingredients
- 6 tsps canola oil, divided
- 3 cups cooked brown jasmine rice
- ¼ cup chopped fresh cilantro
- to taste Salt and black pepper
Instructions
Preparation
- Freeze the sirloin for 15–20 minutes to firm up. Slice thinly against the grain and season with salt and pepper. Toss with 1 tablespoon cornstarch to coat.
Making the Sauce
- Whisk together soy sauce, red curry paste, hoisin sauce, rice vinegar, brown sugar, beef broth, and 3 teaspoons cornstarch until smooth. Set aside.
Cooking the Vegetables
- Heat 2 teaspoons of oil in a large skillet or wok over high heat. Add mushrooms, peppers, and onions. Stir-fry for 5–6 minutes until soft with light char. Add garlic and cook for an additional 30 seconds. Remove vegetables and set aside.
Searing the Beef
- Wipe the skillet clean, heat 2 teaspoons of oil on high. Cook half the beef for 1–2 minutes per side until browned. Remove and repeat with remaining beef.
Combining and Simmering
- Return the beef and vegetables to the pan. Pour in the sauce, toss, bring to a boil, then simmer for 1–2 minutes until the sauce thickens.
Serving
- Spoon over warm brown jasmine rice and sprinkle with cilantro.
Notes
For extra flavor, garnish with additional red curry paste or chili flakes. A wedge of lime or light cucumber salad pairs well to cut the spice.