Spicy beef has a sweet, hot and juicy flavor thanks to the sauces, garlic, hot and sweet peppers. The moment this marinated beef hits the pan the intense aromas of garlic and hot peppers come together to fill your senses.
Split open some crunchy Italian bread and the juices will run down your arm as you eat it. Its heaven!! For a healthier option ( although I prefer the first) you may serve it over quinoa or rice, both which will catch the juices and compliment the spicy flavor nicely.
You can make this as spicy or not as you like, just use more or less hot peppers. If your not sure about the amount of heat in your little peppers, use less and you can add crushed red pepper flakes in the end to dial up the heat to your liking. I read once that hot foods increase your metabolism. So this can almost be classified as diet food if you put enough of the hot stuff !
Since there's lots of cutting involved, I made a big batch of this so I wouldnt have to do it again any time soon. I cooked some and froze some for a meal at another time. It freezes beautifully. Just toss it into a zip top bag after its marinated. It will keep in the freezer for up to 6 weeks. Normally I dont freeze anything with veggies, but this recipe is okay. Your not looking for crisp peppers in this recipe. They should be cooked down and soft, so go ahead and freeze them. If you want to give this recipe a try without the freeze for another time option, just cut the recipe in half and you'll have a dinner for 6 (or 4 with leftovers).
The success of this recipe is all in the cutting. the thinner the better. My dear friend Lenore introduced this recipe to me. Her grandmother would take a huge london broil, toss it in the freezer for 30 minutes which makes it easier to slice, then would go at it until each meat ribbon was so thin you could see through it. It took me about 40 minutes to cut 5 lbs of beef, so you"ll want to do this when you have some time. I've cut corners and cut the beef thicker at times and the dish was not as good. Take your time and cut thin, you will be handsomely rewarded : )
- 5 lbs of steak, shoulder steak or better cuts of meat
- 5 green peppers
- 5 skinny hot peppers, jalapeno or any hot pepper will work well too. Use more or less to your taste*
- 10 garlic cloves
- 2 tbsp sesame oil
- 1/4 cup soy sauce
- 1/2 cup teriyaki sauce, I used very very teriyaki which has sesame seeds in it
- 1/4 cup low sodium beef broth
On a large cutting board trim fat from steak, feed to dog. Slice long strips of steak and set aside on cutting board until you have thinly sliced the whole steak. Take each long slice and fold in half. Cut again into really thin ribbons this time. See picture below. Toss into large bowl. Once all the steak has been sliced and cut again into ribbons, get going on the rest of the ingredients. Mince 10 cloves of garlic into the bowl. Stir. Cut 5 peppers into thin strips, toss into bowl and mix. Add soy, broth and teriyaki to meat, stir well. Cut hot peppers into ringlets, toss in and stir. Since I made 5 lbs, I cooked this in 2 batches in an enormous pan. If you half this recipe you may still need to consider making it in 2 batches unless you have a 15 inch skillet like mine. Warm 1 tbsp at a time of the sesame oil and cook half of whatever size batch you make for 10 minutes.
Total Prep and Cook Time: approximately 1 hour
* 5 skinny hot green peppers made this medium heat. My peppers were thin like a piece of chalk and long as a pencil. Not sure what they are called as I grew them myself in the garden. Use any hot pepper and you can always give it more heat in the end if you choose by sprinkling some crushed red pepper flakes on it. I've done that before when my peppers were just not that hot and it works nicely.