Easy One-Pan Spicy Beef Recipe
GLUTEN FREE II DAIRY FREE II FISH FREE II SHELLFISH FREE II EGG FREE II SOY FREE
This Thai-inspired spicy beef recipe makes dinner quick and tasty for everyone at the table. It's packed with bold flavours from ginger, Thai basil, lemongrass, chilli, and a touch of Chinese five spice. Every bite brings a mix of spices and fresh herbs that wake up your taste buds. The best part? You only need one pan, so cleanup is simple. This is one of my go-to spicy beef dishes for busy weeknights when I want something full of flavour without a lot of fuss.
Notes on ingredients for spicy beef
Soy sauce
To ensure this recipe for spicy beef is gluten-free, use tamari instead of regular soy sauce, as the latter contains gluten. Always read the label.
Substitutes for soy sauce:
Coconut aminos - Coconut aminos is a dark-coloured, salty sauce that tastes similar to soy sauce. But instead of being made from soy, coconut aminos comes from the sap (the nectar of the flowers) of the coconut plant, not coconuts. After extraction, the sap is stored and aged. You can find this in health stores or online.
Fish sauce - Made from fermented fish krill. Has a savoury umami and an incredible depth of flavour; less is more as it’s quite salty. Find this in most supermarkets.
ketjap manis
Ketjap manis is a thick, sweet, and syrupy Indonesian soy sauce, often described as a sweeter version of regular soy sauce. It's sweetened with palm sugar and flavoured with various spices like garlic and star anise, giving it a distinct flavour profile. It's used in marinades, as a condiment, and as a cooking ingredient in various Indonesian dishes.
Substitutes for ketjap manis: Try the same amount of gluten-free hoisin sauce, making sure it's labelled as such. Hoisin sauce is a thick, dark-colored sauce with a complex flavour profile that's both sweet and salty, with a slight savoury and umami element. It's often described as having a taste similar to a Chinese barbecue sauce, with a rich, savoury, and subtly sweet flavour. ( NOT soy free)
Chinese 5-spice
One of my favourite spices to use in cooking is this one, as its flavour profile is incredibly complex and rich. You only need a small amount of this amazing spice to make a significant impact on your dishes. It is a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
Substitute for Chinese 5-spice: Just use a touch of cinnamon if you cannot get hold of any 5-spice. It really is worth the effort to source this if you can it really does make a difference to the recipe.
Sesame oil
I have made this recipe both with and without sesame oil, and both versions taste delicious. For more flavour, opt for toasted sesame oil. If you haven't used sesame oil before, you're in for a treat! This oil adds incredible flavour and depth to the spicy beef recipe—it's amazing.
Note: For individuals with a soy allergy, animals fed soy may not be suitable. In that case, always look for meat that is grass-fed or grass-finished, as most animals are fed soy, which is also genetically modified. If you are in the UK, take a look at the ethical butcher; they do not use soy to feed their cattle.
Ingredients
Why I love this recipe for spicy beef
It's incredibly quick to make, requires just one pan, and is perfect for a busy weekday meal.
The recipe for spicy beef packs a punch. If you LOVE bold spices and flavours, this is the recipe you need in your life.
Using lean organic mince and vegetables makes this meal a healthy option. I enjoy it without rice for a low-carb option, but you can replace the rice with cauliflower rice if you prefer.
This spicy beef recipe is equally delicious as Thai takeout, but it’s healthier and allows you to control the ingredients. It’s also easily adaptable for various allergies or dietary requirements. Don’t like chilli? Leave it out. Prefer not to use Chinese five-spice? Skip it! Make this recipe your own.
Faq’s
How do I make this recipe for spicy beef spicier or milder?
Add more chilli peppers, hot sauce, or red pepper flakes for extra heat. For a milder taste, reduce the amount of spicy ingredients.
Can I cook spicy beef ahead of time?
Yes, you can make it up to two days ahead. Store in an airtight container in the fridge. Reheat in a wok or microwave until hot. It actually taste better if you leave it overnight as it gives the flavours and spices more time to mingle with each other!
What’s the best way to serve spicy beef?
Serve over steamed rice, noodles, cauliflower rice or in lettuce wraps.
What veggies pair well with spicy beef?
Peppers, broccoli, snow peas, carrots, and onions taste great. Stir-fry them first, then add beef. I just used a pack of stir-fried veggies from the supermarket.
Is spicy beef gluten-free?
It depends on your sauces. Use gluten-free soy sauce or tamari to keep the dish gluten-free. Double-check all labels.
Can I make this dish without a wok?
Yes, a large frying pan works. Make sure it’s hot before adding ingredients for a good sear.
What can I use as a substitute for beef?
Try chicken, lamb, pork, tofu, or tempeh. Adjust cooking times to prevent them from drying out.
What are the proper storage instructions for spicy beef, and how long can it be kept?
First, cool the spicy beef, then store it in a freezer-safe container for up to three months. Thaw in the refrigerator before reheating. This spicy beef recipe will last in the refrigerator for four days.
4 portions - 35 mins cooking time
Step by Step
Recipe
200g onion OR 1 medium onion
2 tbsp sesame or olive oil
400g minced beef
Aromatic paste
Combine the ingredients in a NutriBullet or a similar blender until well blended.
4 tbsp oil
75g ginger
5 cloves of garlic
1 stick of lemongrass - remove outer leaves, top and tail, and chop up
2 chillies ( less if you want it mild)
Finish with
1 tbsp Chinese 5-spice (see notes on ingredients for substitutes)
250g pack of stir-fried vegetables
4 tbsp soy sauce (see notes on ingredients for substitutes)
1 tbsp ketjap manis (see notes on ingredients for substitutes)
Method
Heat your wok and add sesame or olive oil. When nearly smoking, add the onion and minced beef, and stir-fry for 15 minutes over high heat.
Add the aromatic paste to the minced beef, reducing the heat to medium or low. Stir fry for 3/4 minutes.
Then add the Chinese 5-spice, vegetables, and soy sauce, and stir-fry until the vegetables have softened but retain some crunch.
To finish, add the ketjap manis and stir until well combined.
Serve with rice, noodles or cauliflower rice.
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