Reviewed: Dec. 27, 2006

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.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Dec. 9, 2006

I want to thank everyone for your comments concerning this recipe. As with any recipe, the hotness and saltiness can always be adjusted to one's own taste. Asian Fire Meat is still one of my all time favorite recipes.

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SONNYCHIBA

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Central, Hong Kong Island, Hong Kong

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Reviewed: Aug. 14, 2006

Only marinated for 30 min instead of overnight and still turned out deliciousl. Slightly salty.

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RACROBIN

Living In: Denver, Colorado, USA

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Reviewed: Jul. 16, 2006

Thank you Gary. We loved this. It was even better the second day, next time we'll marinade 24 hours. We did use the low salt soy, outside of that, its wonderful

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MHWDN

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Reviewed: Jul. 2, 2006

terrific! wouldn't change a thing!

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ZILLYMOM101

Cooking Level: Expert

Living In: Rosemount, Minnesota, USA

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Reviewed: May 25, 2006

Not bad, but not great. It was a bit on the salty side. The word "fire" should definitely not be in the title, as it was barely spicy. The recipe for "Awesome Korean Steak" on this site is much better.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: May 17, 2006

This was really good and very easy to make. I will be making this again. Thanks for sharing your recipe!:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: May 16, 2006

This is really good! To me, it tastes like a pepper steak and onion dinner. It wasnt spicy, I love spicy food - so I added a little more red pepper flakes and some red chile paste. Very good, thanks!

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veebras

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Reviewed: Apr. 13, 2006

This is an awesome treat! My kids (who hate spicy food) absolutely loved it!

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Jennw/4

Cooking Level: Expert

Living In: Waupun, Wisconsin, USA

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Reviewed: Apr. 7, 2006

This recipe is great! We have this at least once a month. It's super easy to throw together and I always let it marinate overnight. Usually serve over rice. To get the meat nice and thin I throw it in the freezer for about 20 minutes and that makes it so much easier to slice into those paper thin slices this recipe calls for. For those who find the salty flavor of the soy sauce overpowering, you might want to consider using one of the darker, Chinese variety of soy sauce. The flavor is deeper but it's less salty than its lighter, Japanese style counterpart.

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Mar. 29, 2006

This would have been a good recipe, unfortunately the potential for great flavor was completely overpowered by the soy sauce. Perhaps half of the soy sauce called for would be appropriate.

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tinkflyz

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Reviewed: Mar. 16, 2006

very good,made this with steak, pork and chicken .all good will make again.

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MAL

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Reviewed: Mar. 11, 2006

this was great, loved it and will make again.

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MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 22, 2006

Meat was very tender; but way too salty (and I love salt). Next time I will reduce the soy sauce and sub with white wine or perhaps rice vinegar and add more red pepper.

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LZJOYCE

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Reviewed: Feb. 3, 2006

this recipe screams, 'KEEPER'~! I had a cheap old round steak I got reduce priced. This is an excellent way to prepare what can sometimes be a tough old cut of meat. I did not have leeks, so subbed sliced mushrooms. I let this marinate for 24 hours before preparing. By the time I put my rice on the stove and heated my wok at the same time and by the time the rice was done, so was this....I did add a cornstarch slurry at the end to thicken a bit and served over jasmine rice. When putting together the marinade, I used low sodium soy but was about 3 tbsp shy of the specified amt. so used regular soy. Once I got the marinade together, it tasted a bit salty. I added about a tsp more of brown sugar to help balance out. I would recommend using low sodium soy since half cup is what this recipy specifies....but absolutely delish!~ I like spicy so added more tunisian chili powder. *love the sesame seeds for a little crunch and presentation. I also added a handful of beautiful huge cashews to carry on the crunch...mmmmm wonderful addition. This is right up there with Asian Orange Chicken from this site.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 11, 2006

I didn't use red pepper flakes, I hadn't any. I used a red chili pepper & marinated this all day. Stir-fryed it and served it with rice & leaf lettuce, too. It was absolutely divine! My husband said it was like "popcorn" because he kept reaching into the wok & eating the meat!! I cut the meat into long, thin strips. I also served a ton of stir fry veggies. Such a great dinner. This is a keeper. I don't think that red pepper would be good for us, this with the chili pepper, had a creeper hot. Eat-up, suddenly you're warm. Great! Just right! I also used 2 pounds of meat & kept the ingredients the same for the marinade, adding 1 tbs. soy sauce. Thank you Gary!

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: Dec. 17, 2005

This is SOooooo good!!! All of the ingredients go together beautifully. The flavor of the sesame seeds, the little crunch of the carrots, the kick of the red pepper flakes. Mmmmm! Thank you, this is a keeper!!!

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Mamatino

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Reviewed: Dec. 13, 2005

Very easy to prepare my wife and i loved it i mixed up on a sat night and cooked it up for sunday lunch it was great served over hot noodles and rice for sure 5 stars.

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Michael

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Reviewed: Nov. 3, 2005

I believe this needs less soy and more brown suger. But me and my wife liked this dish.

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Crawdadr

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Reviewed: Jul. 22, 2005

Delicious. I really liked having the leeks in there. I had 1.21 pounds of meat, so I upped the marinade (using light soy sauce) a little bit, and used a large carrot. We ate this over basmati rice and it was great.

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