Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch (for beef marinade)
- 1 tablespoon sesame oil
- 2 tablespoons olive oil (for cooking)
- 3-4 fresh jalapeños, thinly sliced (remove seeds for less heat)
- 4 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1/2 cup beef broth
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha (optional, for extra heat)
- 1 tablespoon cornstarch (for sauce thickener), mixed with 2 tablespoons cold water
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Beef: In a medium bowl, combine the thinly sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sesame oil. Toss to coat evenly and let marinate for at least 15 minutes while you prepare other ingredients.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant. Be careful not to burn.
- Cook the Beef: Push garlic and ginger to one side. Add the marinated beef to the hot skillet in a single layer, ensuring not to overcrowd. Cook in batches if necessary. Sear the beef for 2-3 minutes per side until browned, then remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced jalapeños (adjust quantity and seed removal based on desired spice level) and cook for 2-3 minutes until slightly softened.
- Combine and Thicken: Pour in the beef broth, brown sugar, rice vinegar, honey, and sriracha (if using). Bring to a simmer, stirring until the sugar dissolves. Whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook, stirring constantly, until the sauce thickens to your desired consistency.
- Return Beef and Serve: Return the cooked beef to the skillet, tossing gently to coat it completely with the sweet and spicy sauce. Heat through for 1-2 minutes.
- Garnish and Enjoy: Garnish generously with fresh sliced green onions and a sprinkle of sesame seeds. Serve immediately over steamed jasmine rice, quinoa, or with your favorite stir-fried vegetables.
Notes
Spice Level Adjustment: For a milder dish, remove all seeds and membranes from the jalapeños, or use fewer peppers. For extra heat, leave some seeds in or add an additional dash of sriracha. Serving Suggestions: This irresistible sweet jalapeno beef pairs wonderfully with fluffy white rice, brown rice, quinoa, or even noodles. For a complete meal, consider adding steamed broccoli, snap peas, or bell peppers during the last few minutes of cooking with the beef. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg