I have your made your meal planning easy today. You need to make this. Tonight. If nothing else, I am a problem solver. I found this recipe online, tweaked it a touch, and oh my.. it’s like the easiest Asian-style dinner ever! It’s called “fire meat”, which obviously means it’s spicy. BUT, seriously, you can make this as spicy, or as mild as you would like, just by adjusting the amount of crushed red pepper. AND I made a short little video to show you just how easy it is! You just made a marinade…and it’s mostly likely things you already have in your kitchen now! And here’s the trick…add as much red pepper as you like! I typically add 2 teaspoons, which is spicy enough to feel it, but not too spicy my kids won’t eat it! If you’re nervous about the heat, start with 1 teaspoon… and if it’s not spicy enough, add some at the end as a garnish! As for the meat. Use a lean meat that is sliced paper thin. A trick on getting the meat thin, is to freeze it and slice it frozen. You can really get it extra thin that way. OR an even easier trick is ask your butcher (or the guy working at the meat counter in the supermarket) to do it for you. My grocery store actually sells “Shaved Meat” which is awesome, but if yours doesn’t sell it “shaved”, just ask them to do it for you. Trust me! You can marinate the meat in a bowl, like I did in the video, or you can place it in a zip-top bag. Either way works great. Just let it sit at least 3 hours…but overnight is always better. When you’re ready to eat, heat a skillet to high. Like, SUPER HOT. Dump the meat AND the marinade into the hot skillet and sauté it for just a few minutes. Since the meat is so thin, it won’t take long at all! You can serve it over rice, eat it on its own, or even use it as meat in an Asian-style taco! We have made this numerous times and my kiddo thought it would work perfect in a taco, and he was totally right! Add a little Asian-style slaw and you’re good to go! Oh and since I like things SUPER spicy, I drizzled a little chili oil on top! SO good! Enjoy! Save
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