Asian Fire Meat is a simple, flavor-packed dinner. Make it as mild or as spicy as you like!
I have your made your meal planning easy today. You need to make this. Tonight. If nothing else, I am a problem solver.
I found this recipe online, tweaked it a touch, and oh my.. it’s like the easiest Asian-style dinner ever! It’s called “fire meat”, which obviously means it’s spicy. BUT, seriously, you can make this as spicy, or as mild as you would like, just by adjusting the amount of crushed red pepper.
AND I made a short little video to show you just how easy it is!
You just made a marinade…and it’s mostly likely things you already have in your kitchen now!
And here’s the trick…add as much red pepper as you like! I typically add 2 teaspoons, which is spicy enough to feel it, but not too spicy my kids won’t eat it!
If you’re nervous about the heat, start with 1 teaspoon… and if it’s not spicy enough, add some at the end as a garnish!
As for the meat. Use a lean meat that is sliced paper thin. A trick on getting the meat thin, is to freeze it and slice it frozen. You can really get it extra thin that way. OR an even easier trick is ask your butcher (or the guy working at the meat counter in the supermarket) to do it for you. My grocery store actually sells “Shaved Meat” which is awesome, but if yours doesn’t sell it “shaved”, just ask them to do it for you. Trust me!
You can marinate the meat in a bowl, like I did in the video, or you can place it in a zip-top bag. Either way works great. Just let it sit at least 3 hours…but overnight is always better.
When you’re ready to eat, heat a skillet to high. Like, SUPER HOT. Dump the meat AND the marinade into the hot skillet and sauté it for just a few minutes. Since the meat is so thin, it won’t take long at all!
You can serve it over rice, eat it on its own, or even use it as meat in an Asian-style taco! We have made this numerous times and my kiddo thought it would work perfect in a taco, and he was totally right! Add a little Asian-style slaw and you’re good to go!
Oh and since I like things SUPER spicy, I drizzled a little chili oil on top! SO good!
- 1 yellow onion
- 3/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 5 cloves garlic, minced
- 1 carrot, grated
- 2 teaspoons red pepper flakes
- 2 tablespoons sesame seeds
- 1 1/2 pounds round steak, sliced paper thin
- 1 tablespoon canola oil
- Cut onion in half. Dice one half very small, and grate the other half, using a grater. Place into a medium bowl. Add in the soy sauce, sesame oil, brown sugar, garlic, carrot, red pepper flakes, and sesame seeds. Whisk together.
- Place meat in a large bowl or ziptop bag. Pour marinade on top of meat, stirring to coat.
- Refrigerate the meat at least 3 hours or overnight.
- Heat oil in a large skillet or wok over high heat.
- Pour both the meat and all the marinade into the skillet. Stirring constantly cook the meat for 3-4 minutes until the meat is no longer pink.
- Serve warm over rice or in lettuce wraps.
- Garnish with green onions, extra sesame seeds, and chili oil for extra heat, if desired.
* Trick – I ask my butcher to slice the meat paper thin. You could also freeze the meat and slice it thin using a very sharp knife. Freezing it makes it easier to slice.
recipe lightly adapted from all recipes