Asian Fire Meat

SUBMITTED BY: SONNYCHIBA PHOTO BY: Mark P

"For a great tasting beef dish from Asia, fire meat is delicious and easy to prepare. It originates from China, offering a refreshing change from standard fare recipes. Ice cold beer is the beverage recommended with fire meat."

PREP TIME	15 Min
COOK TIME	5 Min
READY IN	2 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin

READ REVIEWS (72)

DIRECTIONS

In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.

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REVIEWS

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Reviewed on Jan. 25, 2004 by Robin Seidel

We made this last night and loved it. Used london broil and sliced it partially frozen on the meat slicer so as to get those paper thin slices. Didn't have leeks but don't know as they would've added anything. As suggested, we rolled each one up in a red lettuce leaf, along with about a tablespoon or so of rice that had been cooked with chicken broth and asian seasonings. Using the lettuce made it very refreshing. Although the beef was tender having been sliced so thin, it may benefit from adding a tablespoon of water and 1/2 teaspoon of baking soda to the marinade. This will give you beef that'll melt in your mouth! As for the heat, I thought it'd be too much, but after cooking it really mellowed and even my low-heat tolerant husband agreed that it could be bumped up a bit. All in all, great. Easy, quick cooking, very tasty.

6 users found this review helpful

Reviewed on Jan. 25, 2004 by Navy_Mommy

I am not sure why this is called fire meat. I put in about a tablespoon of pepper and it was hot. I can't image there is much kick with only a teaspoon. I put the sauce in with the meat originally, but all it really did was boil so I poured it off. The meat has a strong sesame flavor, but that was really all I could taste. I probably won't make again.

6 users found this review helpful

Reviewed on Dec. 27, 2006 by VORCHA

Marinating the meat longer than 2 hours just turned it to a slimy, mushy mess. I marinated mine for 2 hours, than drained off the marinade, reserving it for later, patted the meat dry, and browned in batches in a 12-inch skillet so the meat would actually brown. Only after all the meat was browned and added back to the pan, did I add the marinade do the pan. Don't use round steak, it gets tough and rubbery very easy and has a livery taste, use sirloin or flank steak for better tenderness and flavor.

5 users found this review helpful

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