Best 3 Asian Fire Meat Recipes

**Tantalize your taste buds with a culinary journey through Asia, where bold flavors and aromatic spices reign supreme. Embark on an exploration of Asian Fire Meat, a symphony of dishes that capture the essence of diverse culinary traditions. From the sizzling heat of Thai stir-fries to the rich complexity of Chinese braised meats, this collection of recipes promises an explosion of flavors that will leave you craving more. Savor the succulent tenderness of Mongolian grilled meats, marinated in a blend of savory sauces and spices. Experience the harmonious balance of sweet, sour, and salty in Vietnamese noodle bowls, brimming with fresh herbs and vegetables. Dive into the aromatic depths of Indian curries, where fragrant spices dance on your palate. Each recipe in this culinary adventure offers a unique perspective on the vibrant tapestry of Asian cuisine, ensuring an unforgettable dining experience.**

Here are our top 3 tried and tested recipes!

BULGOGI (KOREAN BBQ BEEF)

Bulgogi (Korean BBQ Beef) image

How to make the most delicious bulgogi (Korean BBQ beef) from scratch. Don't forget to read my best cooking tips from above!

Provided by Sue | My Korean Kitchen

Categories Main

Time 4h20m

Number Of Ingredients 15

Ingredients

800 g rib eye ((1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness)
1 onion ((130 g / 4.6 ounces), optional, peeled & thinly sliced)
2 stalks green onion ((55 g / 2 ounces), optional, thinly sliced)
1/2 carrot ((55 g / 2 ounces), optional, peeled & thinly sliced)
1 Tbsp toasted sesame oil
1 Tbsp toasted sesame seeds
1 Tbsp cooking oil ((I used rice bran oil))
6 Tbsp soy sauce ((I use regular Kikkoman soy sauce))
3 Tbsp brown sugar
2 Tbsp rice wine ((mirin))
1 red apple (or asian pear (155 g / 5.5 ounces))
1/2 onion ((80 g / 2.8 ounces))
1 Tbsp minced garlic
1 tsp minced ginger
1/8 tsp ground black pepper

Steps:

Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

Nutrition Facts : Calories 436 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 122 mg, Sodium 1633 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

ASIAN FIRE BEEF

Asian Fire Beef image

For a great tasting beef dish from Asia, fire meat is delicious and easy to prepare. It originates from China, offering a refreshing change from standard fare recipes. Time listed does not include marinating time.

Provided by Lindas Busy Kitchen

Categories Steak

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 garlic cloves, crushed
1 large red onion, chopped
ground black pepper, to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 lb beef round steak, sliced paper thin

Steps:

In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion.
Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot.
Mix in the meat by hand to ensure even coating.
Cover, and let marinate for at least 2 hours or overnight.
Brush the bottom half of a wok with cooking oil, and heat over med-high heat.
Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes.
Remove from heat, and serve with rice or noodles.
For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.

Nutrition Facts : Calories 155.7, Fat 6, SaturatedFat 0.8, Sodium 2032.9, Carbohydrate 21.8, Fiber 2.8, Sugar 11.3, Protein 6

BEEF BULGOGI

Beef Bulgogi image

Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.

Provided by Tenny Sharp

Categories World Cuisine Recipes Asian Korean

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 ½ tablespoons white sugar
¼ cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
½ teaspoon ground black pepper

Steps:

Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g

Tips:

To ensure the meat is evenly cooked, use a meat thermometer to check its internal temperature. Poultry should reach 165°F (74°C), while beef, pork, and lamb should reach 145°F (63°C).

Don't overcrowd the pan when searing the meat. This will prevent the meat from cooking evenly.

If you don't have a meat thermometer, you can check if the meat is cooked by cutting into it. The juices should run clear, not pink.

Let the meat rest for a few minutes before slicing it. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Serve the meat with your favorite sides, such as rice, noodles, or vegetables.

Conclusion:

This collection of Asian fire meat recipes offers a diverse range of flavorful and exciting dishes to tantalize your taste buds. Whether you prefer the classic flavors of Mongolian beef or the bold spiciness of Szechuan chicken, there's a recipe here to suit every palate. With careful preparation and attention to detail, you can create restaurant-quality Asian fire meat dishes in the comfort of your own home. So, fire up your grill or heat up your wok, and let the culinary journey begin!