Spicy Beef Tips Food

SPICY SZECHUAN BEEF

Steps:

• Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
• Meanwhile in a small bowl combine the sauce ingredients, set aside.
• When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.
• Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
• Serve immediately with green onions and sesame seeds for garnish, if desired

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

SPICY THAI BEEF SALAD RECIPE

Steps:

• Season beef with a pinch of salt and pepper, sprinkled evenly across beef.
• Heat a large skillet or wok on high heat.
• Add oil and swirl around pan until shimmery.
• Add beef to pan and cook until well browned, stirring often to prevent burning; about 5-8 minutes.
• Remove beef from pan and set aside.
• In a small bowl, combine fish sauce, oil, lime juice, sugar, and bell pepper and mix well until combined and sugar is dissolved.
• In a large bowl, add beef, herbs, and vegetables and drizzle sauce over.
• Toss well and chill, covered, for at least 1 hour and up to overnight.
• Add lettuce to a bowl and toss beef and vegetables over the top.

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.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

SPICY STEWED BEEF

Steps:

• In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
• Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
• Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

KOREAN STYLE SPICY BEEF

Steps:

• In a bowl combine all sauce ingredients together then set it aside.
• In a plate place your beef then lightly season it with freshly ground black pepper and salt. Sprinkle cornstarch and toss beef to coat.
• Place wok in a stove top, heat oil in high heat. Once oil is smoking add the beef (do not overcrowd, do it in batches), stir fry until beef is brown on all sides. In very high heat this might take 2 minutes or less per batch. Set aside the beef.
• Using the same wok add oil if needed then sauté garlic and ginger.
• Add the beef back together with the spring onions, stir fry to combine then pour the prepared sauce. Bring to a boil and simmer in high heat until sauce becomes thick in texture. Cook for 3-4 minutes then turn heat off.
• Place beef in serving bowl then garnish with toasted sesame seeds.

SPICY BEEF NOODLES

Steps:

• Fill a large bowl with VERY hot water. Add the noodles to the bowl. After a minute or two, use tongs to move them around. Continue to soak. If you aren't using rice noodles, cook your noodles according to the package instructions.
• Heat a large skillet with high sides to medium-high heat. Add the beef. Cook until the beef is mostly browned, about five minutes.
• When the beef is mostly cooked through, add the red pepper, onion, and salt. Continue to cook until slightly softened, about two to three minutes. Add garlic, cook 1 minute longer.
• While the beef and veggies cook add the soy sauce, hoisin, black pepper, brown sugar, lime juice, sambal oelek, and cornstarch to a medium bowl. Whisk to combine. Ladel in 1/4 cup of the water the noodles are soaking in. Whisk to combine.
• When the veggies are softened and the ground beef is cooked through, add the sauce to the pan. Scrape up any brown bits with a wooden spoon. Bring to a boil and reduce to a simmer. Simmer the sauce until slightly thickened, 1-2 minutes.
• Use tongs to transfer the softened noodles to the skillet with the beef and veggies. Save the starchy water. Toss the noodles with the beef, veggies, and sauce. Add the basil. Toss again. Add a few tablespoons of starchy water if needed. Toss until the noodles are coated and basil has wilted. Add more sambal oelek, soy sauce, or salt as needed.

SPICY STEWED BEEF WITH CREAMY CHEDDAR GRITS

Steps:

• To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese. Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.

SPICY BEEF TIPS

Steps:

• Combine 1 cup flour, paprika, cayenne, salt, and pepper in a shallow dish.
• Heat oil in a medium pan over medium-high heat.
• Coat beef tips thoroughly with flour mixture.
• Cook beef in oil until well browned. Remove beef.
• Add 1/2 cup flour to pan and brown to a light brown roux, adding water to desired thickness, about 20 minutes. You can also add the seasoned flour if you want more spice.
• Season to taste with salt and pepper.
• Add the beef tips to the gravy and stir to coat well, about 15 minutes.
• Serve with mashed potatoes.

SPICY BEEF JERKY RECIPE

Steps:

• Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
• Slice beef into 1/6" - 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
• Slice away ANY excess fat.
• Place beef into a sealable baggie.
• Combine all ingredients in a bowl and mix thoroughly.
• Pour the marinade over the beef in the baggie.
• Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
• Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
• Set your food dehydrator to 165°F (74°C).
• Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
• Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
• Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
• Store in an airtight container with a food safe oxygen absorber for 1-2 months.
• Once opened, consume within 1 week.

EASY KOREAN SPICY NOODLES (WITH BEEF)

Steps:

• Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces. Cook the Korean noodles according to the package instructions.
• Preheat a wok with a little bit of oil over medium heat. Brown the mushrooms and set them aside. Brown the carrots and set them aside.
• In a small bowl, whisk together all the sauce ingredients. In the wok, cook the beef slices until they form a bit of a brown crust. Pour the sauce over the beef. Let the beef simmer in the sauce for a couple of minutes.
• Add the noodles, carrots, green onions, and mushrooms into the wok. Toss to combine everything together. Add spinach, stir to combine, and cook for 5 additional minutes.
• Serve warm and enjoy!

SPICY BEEF GOULASH

Steps:

• Cut beef into bite-sized cubes.
• In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat).
• In the same pan; add onion and garlic, saute until softened.
• Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds.
• Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often.
• Just before serving mix the flour and the sour cream together, and stir into the goulash.
• Cook and stir 1-2 minutes until well combined (do not boil).

SPICY BEEF WITH SHRIMP & BOK CHOY

Steps:

• Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
• Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
• Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

SPICY BEEF STIR-FRY

Steps:

• Combine barbecue sauce and soy sauce in medium bowl. Add meat; toss to coat.
• Heat 1 tsp. oil in large skillet; add 1/3 of the meat. Cook on high heat 1 to 2 min. or until browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat 2 times, using 1 tsp. oil and 1/3 of the meat each time.
• Cook asparagus in remaining oil in large skillet on medium-high heat 3 min. Add jicama and garlic; cook and stir 1 min. Add radishes and chiles; cook and stir 30 sec. Stir in meat and meat juices; cook 2 to 3 min., stirring frequently.

SPICY BEEF AND CHEESE EMPANADAS

Steps:

• Start by preparing the filling. Begin by browning the beef completely.
• Add all of the ingredients except for the goya empanada discs and mozzarella cheese. Season with salt and pepper. Cover and cook for 15 minutes.
• After 15 minutes check for seasoning and let it cool.
• Place each empanada disk on a lightly floured surface. Put about 2 tbsp of the beef mixture and 1 tbsp of cheese in the center of each disc. Wrap the dough around to form the empanada and press the edges together. Use a fork to press down on the edges.
• Fry the empanadas in oil for 2-3 minutes on each side. The oil should be at about 375 degrees F. Let the empanadas cool for a couple of minutes before enjoying.