You won’t find many beef recipes on my site, but this is a good one! Red meat has been independently associated with increased risk for cancer. But if you choose a clean high-quality beef, like grass-fed tenderloin, for an occasional meal, it is likely (though we don’t really know because the studies haven’t been done) that you’ll minimize your risk while benefiting from the nutrient-richness of beef.
The plants in this recipe – the cilantro, chili, onions, coconut, all dance nicely with beef (in flavor and nutrition) in a sweet-and-spicy Asian flavor marinate that becomes a sauce.
So, in these last chilly nights of late winter, as we wait for warmer months to come, here’s a way of having a rich and flavorful meal that healthful too.
If this recipe appeals but beef is too rich for you, you can use the same marinade for tofu, fish or chicken. These will all cook much faster, but will still give you the sweet-and-spicy Asian tang. Yum!
Asian Chili Beef Recipe
- 1 pound tender high-quality beef, like tenderloin or filet mignon
- 1/2 onion, chopped
- 1 cup fresh cilantro, chopped
- 1-2 tsp Thai red chili paste (start with less and turn up the heat as desired)
- 1-inch piece of fresh ginger, peeled and chopped
- 1 large shallot
- 1 garlic clove
- 1 Tbsp honey
- 2 Tbsp tamari or Bragg’s
- 1 Tbsp coconut oil
Mix all ingredients except beef in a large (glass or metal) bowl. Slice beef into thin strips – about 1/4″ by 3″. Place beef slices into the marinade, and leave in the refrigerator (marinate!) for anywhere from one hour to overnight.
Heat coconut oil in a large skillet or wok, over high heat. Place beef slices into the wok/skillet and sear each side for 3-5 minutes. Pour remaining marinade into pan over beef, turn heat down to medium-high, allowing the marinade to thicken and coat the beef.
Serve with brown rice and a vegetable dish like Asian slaw.