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If you want an easy and mouthwatering dinner, try making my Spicy Cilantro Beef.
Spicy Cilantro Beef takes less than 20 minutes to prepare, and it is super addicting and delicious.
I am using thinly sliced beef flat iron today, but you can also use thinly sliced lamb, pork, and chicken!
Sichuan Beef BBQ inspires my Spicy Cilantro Beef.
One of my favorite places to eat is at Chinese BBQ Skewers, where they serve the most delicious grilled meat.
What makes these skewers extra special is their spicy, savory, seasoning that tastes divine on everything.
Since most people don’t have a grill at home, I wanted to recreate an easy recipe that takes less than 20 minutes to prepare!
Any cut of beef will work for this Spicy Cilantro Beef.
If you go to an Asian supermarket, the frozen section sells thinly sliced meat for hot pot. The beef is sliced super thin, so it takes less than a few minutes to cook it thoroughly.
Depending on your diet, you can swap with lamb, pork belly, and chicken. I prefer a more “fatty” cut of meat for this recipe as I find the spicy numbing seasoning pairs perfectly with fatty meat.
If you can’t find hot pot meat, freeze your beef for 2 hours in the fridge, and thinly slice the beef diagonally. Adjust the cooking time of the beef based on the thickness of the meat.
You only need a few simple ingredients for the tasty and easy seasoning to make Spicy Cilantro Beef.
Serrano peppers, Thai red chili, garlic, Korean red chili flakes, grounded Sichuan pepper, oyster sauce, black vinegar, and lots of cilantro!
The combination of serrano pepper and Thai red chili adds layers of spice to the dish. Adjust the amount of Thai chili and serrano pepper used depending on your spice level.
Do you want more 20-minute recipes? Here are some of my go-to recipes that you will LOVE!
Ingredients
- Bring a pot to a simmer, and once boiling, add the thinly sliced beef. Cook for 2-3 minutes or until beef is fully cooked; remove and set aside.
- In a bowl, add in the beef, and top with serrano pepper, Thai red chili, chopped garlic, Korean red chili flakes, and ground Sichuan peppercorn.
- Heat up 4 tablespoons of oil, and once the oil is hot, pour the oil over the ingredients. You can test the oil by placing a wooden chopstick in the oil; once sizzling, it is ready.
- Season the beef with oyster sauce, black vinegar, and chopped cilantro. Mix till all the beef is coated with the sauce.
- Serve immediately and enjoy!
Spicy Cilantro Beef
If you want an easy and mouthwatering dinner, try making my Spicy Cilantro Beef. Spicy Cilantro Beef takes less than 20 minutes to prepare, and it is super addicting and delicious. I am using thinly sliced beef flat iron today, but you can also use thinly sliced lamb, pork, and chicken!
Yield: 4 People
Materials
- 1 lb of thinly sliced beef
- 2-3 serrano pepper sliced
- 2 Thai red chili sliced
- 8-10 cloves garlic chopped
- 1 tablespoon Korean red chili flakes
- 0.5 tablespoons ground Sichuan peppercorn
- 2 tablespoon oyster sauce
- 1.5 tablespoons black vinegar
- Handful of cilantro chopped
- 4 tablespoon oil; I am using grapeseed oil today
Instructions
-
Bring a pot to a simmer, and once boiling, add the thinly sliced beef. Cook for 2-3 minutes or until beef is fully cooked; remove and set aside
-
In a bowl, add in the beef, and top with serrano pepper, Thai red chili, chopped garlic, Korean red chili flakes, and ground Sichuan peppercorn.
-
Heat up 4 tablespoons of oil, and once the oil is hot, pour the oil over the ingredients. You can test the oil by placing a wooden chopstick in the oil; once sizzling, it is ready.
-
Season the beef with oyster sauce, black vinegar, and chopped cilantro. Mix till all the beef is coated with the sauce.
-
Serve immediately and enjoy!
Notes
- Any cut of beef will work for this Spicy Cilantro Beef. If you go to an Asian supermarket, the frozen section sells thinly sliced meat for hot pot. The beef is sliced super thin, so it takes less than a few minutes to cook it thoroughly.
- Depending on your diet, you can swap with lamb, pork belly, and chicken. I prefer a more “fatty” cut of meat for this recipe as I find the spicy numbing seasoning pairs perfectly with fatty meat.
- If you can’t find hot pot meat, freeze your beef for 2 hours in the fridge, and thinly slice the beef diagonally. Adjust the cooking time of the beef based on the thickness of the meat.
- Adjust the amount of Thai chili and serrano pepper used depending on your spice level.
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