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.

Ted Scheffler

December 10, 2021

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:

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.
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.
Add the garlic, chili, sugar, sesame seeds, and Sichuan chili flakes to the beef in little separate piles next to each other.
Heat 2 tablespoons of vegetable oil in a small pan, and pour the hot oil over the garlic, chili, and sesame seeds.
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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Originally 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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Scheff’s Table, The Dish, Utah Bites, Utah Food

beef recipe, recipe

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.