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.

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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.

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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.

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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.

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Once the meat is cooked, add the jalapeños.

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

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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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