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, FL
PREP: 20 MIN. + STANDING • COOK: 10 MIN. • MAKES: 4 SERVINGS
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha Asian hot chili sauce
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1. 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 peel, lime juice and remaining salt until blended.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
3. Stir-fry the red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until the vegetables are crisp-tender. Stir in coconut milk mixture; heat through. Add the spinach and beef; cook until the spinch is wilted and the beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.