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Asian Fire Meat
Reviews:
February 03, 2006

this recipe screams, 'KEEPER'~! I had a cheap old round steak I got reduce priced. This is an excellent way to prepare what can sometimes be a tough old cut of meat. I did not have leeks, so subbed sliced mushrooms. I let this marinate for 24 hours before preparing. By the time I put my rice on the stove and heated my wok at the same time and by the time the rice was done, so was this....I did add a cornstarch slurry at the end to thicken a bit and served over jasmine rice. When putting together the marinade, I used low sodium soy but was about 3 tbsp shy of the specified amt. so used regular soy. Once I got the marinade together, it tasted a bit salty. I added about a tsp more of brown sugar to help balance out. I would recommend using low sodium soy since half cup is what this recipy specifies....but absolutely delish!~ I like spicy so added more tunisian chili powder. *love the sesame seeds for a little crunch and presentation. I also added a handful of beautiful huge cashews to carry on the crunch...mmmmm wonderful addition. This is right up there with Asian Orange Chicken from this site.

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