Fire meat is a tasty and simple to make Asian beef dish that has amazing flavor. The beverage that goes best with flaming meat is ice cold beer.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 3 cloves garlic, crushed
- 1 large red onion, chopped
- ground black pepper to taste
- 1 teaspoon red pepper flakes
- 2 tablespoons sesame seeds
- 2 leeks, chopped
- 1 small carrot, chopped
- 1 pound beef round steak, sliced paper thin
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 1886 mg |
| Sugars | 11 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
No changes, It is awesome
I make this one quite often, always comes out great. I substituted one table spoon of Gochujang Paste for the Red Pepper Flakes, and slightly dialed down the soy sauce. Based on others suggestions, I did not marinate the carrots and vegetables with the meat, but sautéed them in the wok, then toss in the beef after about five hours of marinating. Be sure to use a good quality shaved beef. I use the precut shaved beef you find in the beef section at the grocery store. Be sure to separate the slices when marinating so all the meat gets the flavor. DO NOT use the pressed shaved beef like Steak Um used for steak sandwiches, it will come out like wallpaper paste.
Delicious served in a lettuce wrap! I used low sodium soy sauce and did not think it was too salty at all.
This was a nice recipe that could be changed up in loads of ways. I used 14oz. of shaved beef from Aldi and thought it was too much meat…maybe 10 oz. next time. I microwaved the carrot sticks for a minute to soften since I didn’t see how they would cook in the time. I added broccoli (into the marinade) and peas (just at the endof cooking) and served over basmati rice.
It was a good flavor. I added 3 green onions chopped, half a teaspoon baking soda, 1 tablespoon cornstarch, swapped the meat for flank steak and blasted it all on high. Marinated for one hour so it didn’t get mushy. If it’s Korean, it needs more spice however. It needs some pizzaz. A good first step but needs some work. Great to bring to work for lunch tho!
I added a lot of cumin to top this off and it added a lot.
Made this, doubled marinade added about 3 tsp. of cornstarch & 22 oz of California blend frozen veggies. Instant meal will make again
i increased the chill pepper flakes by 5x what the recipe called for and the onions ate all of the heat. At 5x what the recipe calls for id rate it at 0.3/5 on a spicy scale other than that though surprisingly good.
Tasty but I didn’t add exactly 1lb I added 3/4 of a lb
Everybody liked it, including the kids. Cook the onion (to soften it) before adding to marinade.
I thinly sliced a partly defrosted pound of petite sirlion, mixed it with the recipe’s marinade without the carrots for almost an hour (I subbed sliced pearl onions for leeks). I sauted a sliced sweet onion in peanut oil, then added a large carrot cut matchstick, then large stalk of diagonally sliced celery and about 1/4 cup of slightly hot diced pepper. I dumped the meat and marinade in and cooked for 3 minutes. My husband did not miss the browning on the meat, nor did I. Easy and made in one hour. I served it on rice.
This was really good and I definitely would make this again! Beware, if you think the meat doesn’t taste hot enough with the 1 tsp, add a ¼ tsp more, but that’s it. I made this mistake and not only added an extra ½ tsp red pepper, but also a pinch or two of white pepper. However, I felt it was lacking something and added a little ginger, which made this dish perfect! My additions did not make it insanely spicy, but the heat was notable. Remember it’s easier to add more spice or salt (in this case soy sauce) to your serving if you think it’s needed whereas it’s harder to remove the amount of heat or salt. I noted other reviewers said this was too salty, but I tasted the marinade (before adding the beef) and did not find that to be the case nor did I find it too sweet. I used San-J Low Sodium Tamari Soy Sauce. I also usded 1 lb of sirloin steak, sliced paper thin. Once the beef was done (just browned), I used a slotted spatula to remove the beef to another bowl. I tossed in a bag of Asian vegetables and continued to stir fry until vegetables were heated through (still crisp, not soggy) and added the beef back to the wok. Served over white rice. Delicious meal I would love to make again and serve the meat in lettuce wraps, along with the white rice and stir-fried vegetables. Thank you for the recipe!
It’s a little bit of work, but it’s super worth it. It’s exactly the right amount of spicy for us.
We just had this for dinner. Me, my husband and my son, both of whom are VERY picky eaters. It was so delicious and such a hit that we are adding it to our family favorites recipe collection. The only thing we did different is used a yellow onion instead of red because that’s what we had on hand, and also didn’t have the leeks. We’ll try it the other way next time we plan to have it. Still it turned out YUMMY! Oh, and because my son doesn’t like rice (again, a picky eater), he had it with rice noodles. He loved it! The only change I can see us doing in the future is adding a bit of fresh ginger, but that’s my our personal taste preference. 😉 Thanks for the amazing recipe 🙂
My husband was telling me one night about a Chinese dish he use to get that he loved as a teenager, it was called “Fire Meat”, so I looked it up on Allrecipes and here it was. I used Beef tenderloin sliced thin while partially frozen and only excluded the leeks, since I didn’t have any, and marinaded overnight. This was really good. I should have added veggies (broccoli, celery, bamboo etc) after cooking the meat to make it more like the Chinese takeout dish my husband remembered and to complete the meal better. Got to eat your veggies! Thanks for recipe and bringing back good memories for my husband.
I made this according to the recipe, with the exception of only marinating the meat for one and a half hours. My husband especially loved this dish. I’m saving this recipe and will definitely make again!
Added 1 tblsp chile paste Added 2 tsp of ground ginger paste Absolutely delicious!
Love!! New staple! Like another cook mentioned, I used half soy (Japanese brewed) and half beef stock to cut down on saltiness. Used double the amount of pepper flakes, but I would suggest using even more than that (where’s the fire?). I know others had mentioned to NOT use round steak, but I did and sliced it paper thin so that each piece almost fell apart in my hands and it turned out so tender and not chewy at all! I also double the marinade recipe since I always seem to have way too many veggies and not enough liquid! I marinate for 3 hours. Any less and the meat doesn’t absorb enough flavor for my liking (have never marinated longer so don’t know if it gets slimey). I throw it all in the pan at once and do a cornstarch slurry if I need to thicken up the leftover marinade. It turns out perfect every time! What’s great is that you can add whatever veggies you like! So glad I found this recipe!!!
Flavor was good, but the cooking method recommended in the recipe does not result in the best texture or consistency. Using a more traditional stir fry method would probably be better. Also, make sure you cut the meat very thin…
I coated my beef with flour & black pepper and browned it in small batches first. mixed sauce together in a bowl. after the meat was done, I drained excess oil, wiped skillet and added the sauce, then the meat back in. This was very strong on soy sauce so I recommend low sodium or cutting soy sauce with water and/or Hoisin sauce.
Loved it. So did my coworkers who tried bites of mine from lunch