Asian Steak (Recipe 155 of 150)

Photo by Barefeet in the Kitchen

If my recipes were men, I'd have a definitive type. Marinades are my "type". There are so many out there and they are all so similar. Little tweaks here and there to make them slightly different than the last. 

The marinade has so few ingredients it's almost not a recipe at all. What makes this recipe so yummy is the chili paste. Whoa Mary! 1 tablespoon is a lot of heat. And so darn good. 

I marinaded trip tip steaks (way cheaper than flank steak) cut into big chunks. It was marinating for 3 hours. The recipe says 30 minutes, but that's not enough time to give flavor to the meat. 3 hours was just right I think. 

I grilled them on a skewer. Why I tell you that is because it was 21 FREAKING degrees out. The grill cover was frozen so it stood up by itself when I took it off. That's how cold it was. It took the grill 10 minutes longer to heat up too. But it was worth it. So worth it. 

Asian Steak

Recipe from Barefeet in the Kitchen

Serves 4

• 1 3/4 pounds flank steak
• 1/4 c soy sauce
• 2 T honey
• 1 T chili paste
• 1-2 T light flavored olive oil

Slice the steak across the grain into strips 1/2″ wide. Cut each strip into bite-size pieces, approximately 1/2″ – 3/4″ in size. Place the chunks of beef into a medium size bowl. Stir together the soy sauce, honey, and chili paste. Pour over the beef and stir to coat well. Let the meat marinate for 20-30 minutes.

Heat a heavy bottom stainless steel pan or wok over medium high heat. When the pan is hot, add 1 tablespoon of oil and swirl to coat. Add 1/3 of the meat to the pan and spread out in a single layer. Let it cook for about a minute, until the meat has browned. Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking. Remove the meat from the pan to a plate.

Add half of the remaining meat to the hot pan and repeat the above steps. Add the cooked meat to the waiting plate. If necessary, add the remaining tablespoon of oil to the pan before adding the remaining meat. Repeat the steps. Enjoy!