spicy beef

Recipe video above. This is a thrifty yet excellent dinner for all those times you need to scratch your Spicy Asian Food itch, fast! Seared beef mince gets tossed through a fiery Firecracker Sauce, all served over rice or noodles, a bit like a spicy beef version of the much-loved Vietnamese Caramelised Pork Mince. Spice level - Fairly spicy! See notes for how to reduce.

Firecracker Beef

1½ tbsp oil ((vegetable, canola, peanut))

/ 1 lb beef mince / ground beef ((Note 1))

garlic (, finely minced)

tsp chilli flakes / red pepper flakes ((adjust

water

soy sauce (, light or all-purpose (Note 2))

tbsp rice vinegar ((Note 3))

tbsp sriracha sauce ((Note 4))

tbsp brown sugar ((tightly packed))

Rice, (soba or vermicelli noodles)

green onion (, finely sliced)

sesame seeds

Diced cucumber, julienned carrot, finely sliced red radish

sriracha sauce (, if you dare!)

Sauce: Mix Firecracker sauce ingredients in a small bowl and set aside.

Cook beef: Heat oil in a large frypan over high heat. Add beef and cook, breaking it up as you go, until you can no longer see raw meat (2½ minutes). Add garlic and chilli flakes and cook for 1 minute.

Caramelise beef: Add Firecracker sauce ingredients, stir to coat the beef. Cook for 5 to 7 minutes, stirring only every minute or so initially, then more towards the end, until the sauce reduces and you can see the beef caramelising. Caramelise well for good flavour!

Water: Add the water and cook for 1 minute (the water makes the beef saucier!)

Serve over rice, sprinkled with sesame seeds, green onion and a squirt of extra sriracha if you&#39;re feeling brave! Add a pile of vegetables of choice on the side. Dive in!

Kung Pao Beef Recipe

beef

green bell pepper

Tbsp cooking oil oil

garlic ((thinly sliced))

ginger root

red finger-length hot chilies

peanuts

tsp finely ground Szechuan peppercorns ((I

onions

Shaoxing rice wine

cornstarch

soy sauce

tsp dark soy sauce

Chinese black vinegar

Shaoxing rice wine ((or sherry wine))

tsp white sugar

white pepper

Tbsp Szechuan peppercorns

Tbsp dried red chili flakes

oil oil

To prepare Szechuan and hot chili oils, place two tablespoons of Szechuan peppercorns and two tablespoons dried red chili flakes into two separate small bowls. Heat the oil until it just starts to smoke. Pour half of the oil into each bowl. Let cool down, then strain into separate containers. The oils can be made several days in advance.

Place the sliced meat into a bowl. Add the rice wine and cornstarch, and marinate for 10 minutes.

Mix the ingredients for the sauce in a small bowl and set aside.

Heat 1/2 tablespoon of the oil in a wok or skillet and stir-fry the marinated beef strips until they are nicely browned and almost cooked. Remove the meat and set aside.

Add another 1/2 tablespoon of the oil. Add the bell pepper and stir-fry for about 2 minutes, until slightly charred and softened up. Remove from the wok and set aside.

Heat the remaining oil, plus 1 tablespoon Szechuan Peppercorn Oil and 2 teaspoons Hot Chili Oil (see note) in the wok or a skillet. Add the sliced garlic and ginger, stir quickly for a few seconds, then add the dried red chilies. Stir-fry until you smell the spicy aroma of the dried chilies.

Return the beef and the bell pepper pieces to the wok or skillet and stir quickly with the spatula. Add the sauce and keep stirring until the beef is nicely coated with it. Sprinkle ground Szechuan peppers, stir in the roasted peanuts and the green onion.

Remove from the wok or skillet and serve immediately with steamed rice.

Chile rojo beef is a Mexican staple recipe very easy to make at home. A warm and comforting stew that can be served for dinner any night of the week.

Beef Chile Rojo

Tbsp olive oil oil

salt and pepper

tomatoes

onion

2-3 chile de árbol (optional or adjust to your liking)

pasilla chilies

garlic

½ tsp cumin seeds (or ground cumin)

water or beef stock (about 3-4 cups)

Place tomatoes on a pot and add enough water to cover them.

Boil until tomatoes are tender (about 10 minutes).

Turn off the heat, add chilies and push them down with a spoon to make sure they are well immersed in the hot water.

Allow to rest for 10 minutes or until the chilies are soft and everything is lightly cool.

Add tomatoes, onion, and chilies to a blender with cumin and garlic.

Add one cup of beef stock or water and blend until you will have a smooth sauce. Set aside.

Season the meat with salt and pepper.

Heat oil on a cooking pan over medium heat. Add meat and cook stirring constantly until browned on all sides.

Pour over the sauce, mix, then add 2 cups of water (or beef stock). Bring to a boil.

Set heat at low. Cover the pan and let the stew simmer for about 45 minutes or until the meat is very tender.

Mix from time to time. If the sauce gets too thick,  add a little bit more water or stock.

Let the sauce reduce to the consistency you prefer. Adjust salt to taste, turn off the heat and serve.

Get all five of your five-a-day in this Mexican-inspired spicy beef taco bowl. Full of textures and flavours, it can be partly prepped ahead

Spicy beef taco bowl

olive oil

5% fat beef mince

tbsp chipotle paste

tsp cumin

tsp coriander

can chopped tomatoes

tomato purée

coriander, stalks chopped, leaves

red onions, thinly sliced

limes, juiced

pouches cooked microwave wholemeal basmati rice

can black beans,

cherry tomatoes, halved

can sweetcorn (salt- and sugar-free)

avocados,

Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.

Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.

When the mince is ready, warm the rice following pack instructions.

Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.

Top 4 spicy beef recipes from across the web

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Firecracker Beef

Kung Pao Beef Recipe

Beef Chile Rojo

Spicy beef taco bowl

Top 4 spicy beef recipes from across the web

The most viewed spicy beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Firecracker Beef

Kung Pao Beef Recipe

Beef Chile Rojo

Spicy beef taco bowl

The most viewed spicy beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine