I love spicy food. I also like a good beef or chicken marinade. While the ingredients for this recipe doesn't seem like it would be too spicy, believe me, this Asian Fire Meat recipe delivers a nice smooth kick!
I guess it's pretty obvious that the heat of this dish comes from the red pepper flakes. Like almost every other recipe on this food blog, you can control the heat by adding or reducing the amount of red pepper flakes. Either way, this marinade makes the beef absolutely wonderful!
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this delicious recipe: Yellow Onion, Soy Sauce, Sesame Oil, Light Brown Sugar, Garlic Cloves, Carrots, Red Pepper Flakes, Sesame Seeds, Thinly Sliced Round Steak and Canola Oil.
🥣 How to Make this Asian Fire Meat
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 zip lock bag. Pour marinade on top of the 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 to 4 minutes until the meat is no longer pink.
Serve warm over rice or in lettuce wraps.
Asian Fire Meat
Ingredients
- 1 Yellow Onion
- ¾ Cup Low Sodium Soy Sauce
- 2 Tbsp Sesame Oil
- 2 Tbsp Light Brown Sugar
- 5 Garlic Cloves, Minced
- 1 Carrots, Grated
- 2 Tsp Crushed Red Pepper Flakes
- 2 Tbsp Sesame Seeds
- 1 ½ lbs Thinly Sliced Round Steak
- 1 Tbsp Canola Oil
Instructions
- 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 zip top 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 to 4 minutes until the meat is no longer pink.
- Serve warm over rice or in lettuce wraps.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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