Utah Bites

Spicy Asian Beef

Here is a simple but very tasty recipe for Asian-style beef. There are many ways to serve it, and you’ll find it to be vibrant and delicious. 

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Here is a simple but very tasty recipe for Asian-style beef. You could serve it with rice or as a salad, or even just by itself as an appetizer. Or, make it into lettuce cups. However you use the beef, I think you’ll find it to be vibrant and delicious. 

Ingredients:

FOR THE BEEF & MARINADE

  • 12 ounces flank steak 
  • 2 Tbsp water
  • 2 tsp. cornstarch
  • 1 tsp. vegetable oil
  • 1 tsp. Shaoxing wine
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt

FOR THE REST OF THE DISH

  • 1 Tbsp garlic, minced
  • 1-2 Thai bird chilies (minced)
  • 1/2 tsp. sugar
  • 1 Tbsp toasted sesame seeds
  • 2 tsp. Sichuan chili flakes
  • 2 Tbsp vegetable oil
  • 1 tsp. rice vinegar
  • 1 tsp. oyster sauce
  • 1 tsp. light soy sauce
  • 1/2 tsp. dark soy sauce
  • 1/4 cup cilantro, minced

Method:

  1. Very thinly slice flank steak against the grain (it should be partially frozen to make this easier), and add it to a medium bowl. Add the water, cornstarch, vegetable oil, Shaoxing wine, baking soda, and salt. Mix well, and marinate for 30 minutes.
  2. Bring a medium pot of water to a boil. Add the beef, and blanch for 45 seconds to 1 minute, just until it turns mostly opaque (it’s O.K. if it’s still a little pink in spots). Drain well and transfer the beef to a clean mixing bowl.
  3. Add the garlic, chili, sugar, sesame seeds, and Sichuan chili flakes to the beef in little separate piles next to each other. 
  4. Heat 2 tablespoons of vegetable oil in a small pan, and pour the hot oil over the garlic, chili, and sesame seeds.
  5. Add the vinegar, oyster sauce, light soy sauce, dark soy sauce, and cilantro to the bowl with the beef. Toss well and serve.

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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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