Peppered Beef

1.5 lbs of beef, sliced very thin
3 large jalapeños, sliced
Wok oil

For the marinade:
Combine in a bowl the following.
1/3 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon sesame oil

I got my round steak from the butcher cut into thin pieces. I think the beef used to be shoe leather.

I placed several of the slices on a piece of plastic wrap and sprinkled onion powder and garlic powder on it. I spread a bit of the minced garlic on the beef and covered with another piece of plastic wrap.


Using a meat tenderizer, I whapped the heck out of it all. I should have beat it further into submission because it was still a little tough.


Next, remove the plastic wrap and slice the beef into very thin strips. Place into bag with the marinade. Let it hang out for an hour or so.


Get the wok screaming hot. Add some oil and let the oil get hot….it’ll kind of shimmer. Add the meat and jump back because it’ll splatter you like crazy.


Once the meat is cooked, add the jalapeños.


Finished! It was pretty tasty but next time I will buy one of the more tender cuts of beef.


Tags: ,

Categories: Beef/Pork

One Comment on “Peppered Beef”

  1. Thursday, April 24, 2014 at 9:49 am #

    Hmmm, marinade for an hour, I might leave it longer, like maybe all day. The acid will help to break down or tenderize the meat a bit more. Did you find that round steak to be more liver-y flavored meat Mrs. B? Looks super ono-licious! Can you find bird chilis there in CO?

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