Spicy Beef & Pepper Stir-Fry
Taste of Home’s recipe using zesty beef with a flavorful rice on the side.

Ingredients for the Stir-fry:

  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon minced fresh ginger root
  • 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

Ingredients for the Jasmine Rice with Coconut & Cherries:

  • 2 1/2 cups water
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • 1 1/2 cups uncooked jasmine rice
  • 1/3 cup dried cherry
  • 1/4 cup chopped salted peanuts
  • 1 tsp grated orange peel
  • 1/4 cup flaked coconut, toasted

Directions for the Stir-fry:

  1. In a large bowl, toss beef with ginger, 2 cloves garlic, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, Sriracha chili sauce, lime peel, lime juice and remaining ¼ tsp salt until blended.
  1. 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.
  1. Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until vegetables are crisp-tender. Stir in coconut milk mixture; heat through.
  1. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Directions for the Rice:

  1. In a large saucepan, bring water, olive oil and salt to a boil. Stir in jasmine rice; return to a boil, stirring once.
  1. Reduce heat; simmer, covered, 15-17 minutes or until water is absorbed and rice is tender.
  1. Stir in dried cherries, peanuts and orange peel; let stand, covered, for 10 minutes.
  1. Sprinkle with the toasted coconut.

TO TOAST COCONUT:  Spread in a 15x10x1-in baking pan. Bake at 350 degrees for 5-10 minutes or until golden brown, stirring frequently.

Spicy Beef Stir-Fry and Jasmine Rice - Home & Family

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