Ingredients
1 pound beef top sirloin steak, cut into thin strips1 tablespoon minced fresh gingerroot3 garlic cloves, minced, divided 1/4 teaspoon pepper3/4 teaspoon salt, divided 1 cup light coconut milk2 tablespoons sugar1 tablespoon Sriracha chili sauce1/2 teaspoon grated lime zest2 tablespoons lime juice2 tablespoons canola oil, divided1 large sweet red pepper, cut into thin strips1/2 medium red onion, thinly sliced1 jalapeno pepper, seeded and thinly sliced4 cups fresh baby spinach2 green onions, thinly sliced2 tablespoons chopped fresh cilantro
Preparation
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.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan.
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. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
