0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound skirt steak, cut against the grain into 1/4-inch strips
- 2 tablespoons chili bean paste
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 teaspoon coconut sugar
- 1/2 teaspoon Chinese five-spice powder
- 4 red or green shishito peppers
- 2 red jalapenos, seeded if desired and thinly sliced
- 2 stalks celery, thinly sliced
- 1 carrot, thinly sliced
- 1 scallion, chopped
- 1 clove garlic, finely chopped
- Salt
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
- In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
342 |
| Total Fat |
22 g |
| Saturated Fat |
7 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
4 g |
| Sugar |
6 g |
| Protein |
26 g |
| Cholesterol |
74 mg |
| Sodium |
700 mg |