Chile Beef Stir-Fry

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Chris Denzer 31

"Spicy beef, yo."

Ingredients 8 h 20 m {{adjustedServings}} servings 238 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
  2. Lay beef into the marinade, turning to coat.
  3. Marinate beef in refrigerator 8 hours to overnight.
  4. Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
  5. Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.
  6. Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
  7. Pour beef stock into the pan and bring to a simmer.
  8. Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.
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Footnotes

  • Disclaimer:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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