Spicy Cilantro Beef

By Tiffy Cooks

5 from 1 vote

If you want an easy and mouthwatering dinner, try making my Spicy Cilantro Beef. Spicy Cilantro Beef takes less than 20 minutes to prepare, and it is super addicting and delicious. I am using thinly sliced beef flat iron today, but you can also use thinly sliced lamb, pork, and chicken!

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Prep Time:5

Cook Time:15

Total Time:20

Course: Appetizer, Dinner, Main Course, Side Dish

Cuisine: Asian, Chinese, Taiwanese

Keyword: 20 Minute Recipes, 30 Minute Dinner, Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, Chinese Food, dinner Ideas, quick and easy recipe, quick dinner, Spicy, Taiwanese Food, Taiwanese Recipes

Servings: People

Calories: 460kcal

Ingredients

1 lb beef thinly sliced
2-3 serrano pepper sliced
2 Thai red chili sliced
8-10 cloves garlic chopped
1 tablespoon Korean red chili flakes
0.5 tablespoons ground Sichuan peppercorn
2 tablespoon oyster sauce
1.5 tablespoons Black Vinegar
1 handful cilantro chopped
4 tablespoon oil I am using grapeseed oil today

Instructions

Bring a pot to a simmer, and once boiling, add the thinly sliced beef. Cook for 2-3 minutes or until beef is fully cooked; remove and set aside
In a bowl, add in the beef, and top with serrano pepper, Thai red chili, chopped garlic, Korean red chili flakes, and ground Sichuan peppercorn.
Heat up 4 tablespoons of oil, and once the oil is hot, pour the oil over the ingredients. You can test the oil by placing a wooden chopstick in the oil; once sizzling, it is ready.
Season the beef with oyster sauce, black vinegar, and chopped cilantro. Mix till all the beef is coated with the sauce.
Serve immediately and enjoy!

Video

Notes

Any cut of beef will work for this Spicy Cilantro Beef. If you go to an Asian supermarket, the frozen section sells thinly sliced meat for hot pot. The beef is sliced super thin, so it takes less than a few minutes to cook it thoroughly.
Depending on your diet, you can swap with lamb, pork belly, and chicken. I prefer a more “fatty” cut of meat for this recipe as I find the spicy numbing seasoning pairs perfectly with fatty meat.
If you can’t find hot pot meat, freeze your beef for 2 hours in the fridge, and thinly slice the beef diagonally. Adjust the cooking time of the beef based on the thickness of the meat.
Adjust the amount of Thai chili and serrano pepper used depending on your spice level.

Nutrition

Calories: 460kcalCarbohydrates: 5gProtein: 22gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 79mgSodium: 336mgPotassium: 449mgFiber: 1gSugar: 0.4gVitamin A: 714IUVitamin C: 7mgCalcium: 35mgIron: 3mg