Description
Spicy Pepper Jelly Beef Tenderloin Bites are bold, sticky-sweet, and savory morsels of beef coated in a flavorful chili garlic and red pepper jelly glaze. Perfectly seared and served over warm jasmine or basmati rice, this dish brings a delightful balance of heat, sweetness, and umami, making it an exciting weeknight dinner or impressive appetizer.
Ingredients
Scale
Marinade and Beef
- 6 tbsp chili garlic sauce
- 4 tbsp soy sauce or tamari
- 4 tsp cornstarch
- 3 lbs beef tenderloin (or sirloin/strip steak), cut into 1-inch cubes
Cooking
- 4 tbsp peanut oil, divided
- 6 tbsp spicy red pepper jelly (such as Braswell’s or Stonewall Kitchen)
To Serve
- 8 cups cooked jasmine or basmati rice, kept warm
- 6 scallions, thinly sliced
- Optional: crushed peanuts or sesame seeds for topping
Instructions
- Make the marinade: In a bowl, whisk together the chili garlic sauce, soy sauce, and cornstarch until smooth. Toss the beef cubes in this marinade, ensuring they are evenly coated. Allow the beef to marinate for 15 to 30 minutes to absorb the flavors.
- Sear the beef: Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Sear the marinated beef cubes in batches to prevent overcrowding the pan. Cook each side for 2 to 3 minutes until the beef develops a perfect crust. Transfer the seared beef to a plate and set aside.
- Glaze it up: If needed, wipe the pan clean and add the remaining 2 tablespoons of peanut oil. Add the spicy red pepper jelly and let it bubble gently for 1 to 2 minutes to thicken slightly. Return the seared beef to the pan and toss thoroughly to coat each piece in the glossy, spicy-sweet glaze.
- Serve: Spoon the glazed beef bites over warm jasmine or basmati rice. Garnish with thinly sliced scallions and, if desired, sprinkle crushed peanuts or sesame seeds on top for added crunch and contrast.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the amount of chili garlic sauce and pepper jelly to your preferred spice level.
- Ensure not to overcrowd the pan while searing to get a good crust on the beef.
- This dish pairs well with steamed vegetables or a simple cucumber salad for a balanced meal.
