Devilled Beef
Turn up the heat on your dinner table with this bold and flavorful Devilled Beef recipe, a quick and satisfying stir-fry perfect for spice lovers. Tender strips of beef sirloin or flank steak are seared to perfection, then simmered in a rich and tangy sauce made with soy sauce, Worcestershire sauce, tomato paste, and a kick of hot chili sauce. Aromatic ginger, garlic, and caramelized onions add layers of depth, while a touch of brown sugar balances the fiery heat. Ready in just 40 minutes, this crowd-pleaser is ideal for busy weeknights or casual entertaining. Serve it over fluffy steamed rice or alongside crusty garlic bread for an irresistible meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 500 g Beef sirloin or flank steak
- 1 medium Yellow onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 3 tbsp Soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 1.5 tbsp Hot chili sauce (e.g., sriracha)
- 1 tsp Dijon mustard
- 1 tbsp Brown sugar
- 100 ml Beef stock
- 2 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Thinly slice the beef into strips, about 1/4 inch thick, against the grain for tenderness. Season with salt and pepper and set aside.
Peel and thinly slice the onion. Mince the garlic and ginger.
In a small bowl, whisk together the soy sauce, Worcestershire sauce, tomato paste, hot chili sauce, Dijon mustard, and brown sugar. Add the beef stock and mix well to form the devilled sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding. Sear the beef strips for 1-2 minutes on each side until browned but not fully cooked. Remove and set aside.
Add the remaining tablespoon of vegetable oil to the skillet, then add the sliced onion. Sauté for 3-4 minutes until softened and slightly caramelized.
Add the minced garlic and ginger to the skillet. Stir-fry for an additional 1 minute until fragrant.
Pour the devilled sauce into the skillet and bring to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened.
Return the seared beef strips to the skillet. Toss to coat the beef in the sauce and let it cook for another 3-4 minutes until the beef is tender and cooked through.
Taste and adjust seasoning if necessary, adding more chili sauce for extra heat or a pinch of sugar for balance.
Garnish with freshly chopped parsley, if desired, and serve hot. This dish pairs well with steamed rice, garlic bread, or roasted vegetables.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4572 mg | 199% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 25.6 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2703 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
