Spicy Beef & Sprout Bowls are a quick & low-calorie dinner for two that packs a big punch.
Spicy food is forever a mystery to me. I used to be able to eat a whole bunch, but now the pendulum has swung back and I’m sensitive to the tiniest bit of spice! But these Spicy Beef & Sprout Bowls are my one exception. I just keep a big glass of water next to me and gobble up the whole bowl.
What I love most about this recipe is that it’s absolutely perfect for busy weeknights! We’ve been so busy lately that I’ve been trying to make dinner as quickly as possible, but I hate sacrificing flavor in the name of speed.
As you can tell by my latest recipes, especially my Skinny Chicken Fajita Nacho Casserole and Apple Walnut Salad with Goat Cheese Croutons, I’m packing in a lot of flavor but getting dinner on the table as fast as possible! And just like the nacho casserole, these spicy beef bowls are also a “set it and forget it” type of dish.
First we combine the marinade, which takes about 10 minutes tops, throw the beef in there, and marinate it for at least an hour.
Imagine this because I totally did it: Come home from a long day of work, throw the marinade and beef into a bag, toss it in the fridge, and forget about it. Relax, watch TV, play with your dogs, knit a sweater, and by the time you’re ready for dinner, your beef is perfectly marinated. Cook the sprouts, onions, and beef in one pan in less than 10 minutes total, and bam! Dinner is on the table.
Just don’t forget your glass of water.
- 2 tbsp sherry (cooking wine)
- 2 tbsp low-sodium soy sauce
- ¼ tsp ground ginger
- 5 garlic cloves, minced
- ¾ tsp sesame oil
- ¼ tsp red pepper flakes (see notes)
- ½ lb. flank steak, thinly sliced
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 4 tbsp scallions (see notes)
- 2 cups bean sprouts
- 2 cups cooked white or brown rice (optional)
- 1 tsp toasted sesame seeds (optional, for garnish)
- Combine sherry, soy sauce, ginger, garlic, sesame oil, and red pepper flakes in large storage bag. Add steak and coat in marinade. Refrigerate at least 1 hour, turning over halfway through.
- Drain marinade from bag into measuring cup. Add just enough water to the marinade to total ⅓ cup. Stir in cornstarch until dissolved.
- In medium frying pan, heat vegetable oil over high heat. Add scallions and sprouts. Stir fry until cooked, 2-3 minutes, then remove.
- Add beef to pan. Stir fry until no longer pink, about 1 minute. Pour in marinade mixture. Cook until thick, about 3 minutes.
- If desired, plate rice. Top with sprouts and beef, pouring any remaining sauce from the pan over the bowls. If desired, sprinkle sesame seeds over bowl. Serve immediately.
Scallions are chopped green onions. Anytime a recipe calls for scallions, all it means is "chopped green onions." Some recipes may specify what part of the onion - white, light green, or dark green parts - but for this recipe we're using it all.
Looking for more spicy dishes? Try my Skinny Chicken Fajita Nacho Casserole or Chipotle BBQ Chicken Salad!