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Ingredients

• 1 pound beef top sirloin steak, cut into thin strips
• 1 tablespoon minced fresh gingerroot
• 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 chili sauce
• 1/2 teaspoon grated lime zest
• 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

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Ready In 30 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. Meanwhile, in a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining 1/4 tsp. salt until blended.
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• EQUIPMENT:
  
• Length: 15 minutes

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Step 2

• In a large skillet, heat 1 tablespoon oil over medium-high heat.
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Step 3

• Add beef; stir-fry until no longer pink, 2-3 minutes.
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• Length: 3 minutes

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Step 4

• Remove from pan.
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Step 5

• Stir-fry red pepper, red onion, jalapeno and remaining clove of garlic in remaining 1 Tbsp. oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through.
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• Length: 3 minutes

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Step 6

• Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally.
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Step 7

• Sprinkle with green onions and cilantro.
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