If you’re looking for a quick meal to prepare that will surely please even the pickiest eaters, I think this Asian Pepper Beef would fit the bill. It’s simple to cook and makes great leftovers!
What takes the longest is thinly slicing the beef, but I used my filet knife and cut the beef on the top (so it’d be long pieces). If you cut the beef in thin enough pieces, it’ll take only a few minutes to cook.
Serving size: 2-3
- .5-.75 lb skirt steak, very thinly sliced
- 2 garlic cloves, minced
- 2 tsp ginger
- 2 TBSP rice wine
- 1 tsp sesame oil
- 1 TBSP soy sauce
- 1 TBSP oyster sauce
- 2 tsp sugar
- 2 dried red chilies
- 1 green onion bunch
- 1 tsp peanut oil
- 1 cup of cooked rice
Mix all the ingredients except the green onions, peanut oil, and rice in a bowl or sealable bag to marinate for at least 3 hours.
Heat the wok with the peanut oil and cook your very thinly sliced beef.
Serve over rice. I ate it for lunch the next day and it was perfect — sweet, spicy, and filling.