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. 

Asian Pepper Beef  Asian Pepper Beef

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.

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