Asian Fire Meat

Asian Fire Meat

154
SONNYCHIBA 15

"For a great tasting beef dish from Asia, fire meat is delicious and easy to prepare. Ice cold beer is the beverage recommended with fire meat."
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Ingredients

2 h 20 m servings 382 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1886 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

154
  1. 216 Ratings

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Most helpful positive review

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 brow...

Most helpful critical review

I'm a lover of Asian food, and unfortunately althought quick and easy to prepare, found this an unimaginative recipe.

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 brow...

A couple of options regarding the marinade: If done in a wok, cook the meat and veg first. Put on a plate, then add the marinade to the wok and reduce. Pour on top of the meat/veg. If done i...

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 ...

Gary this is DELICIOUS! My husband and I like a little more heat and more complex sweet so I made the following changes: 1. substituted brown sugar for maple syrup 2. upped the red pepper flak...

This is a great, easy recipe. Perfect when you have a busy day coming up. You can add all kinds of things. I've added ginger, shallots, cabbage, bean sprouts, bamboo shoots, celery and toaste...

I'm a lover of Asian food, and unfortunately althought quick and easy to prepare, found this an unimaginative recipe.

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 ...

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 origi...

This was a good base recipe, but it needed some changes to the cooking/marinating process. I know from experience that if left too long sitting in soy sauce, the meat becomes de-natured and sli...