A simple, no fuss dish with minimal prep. A result of quarantine experimentation. Adjust amount of serrano pepper and sriracha to taste, the heat of the fresh pepper can vary. Serve over jasmine rice! —Ashley B
Red Onion, Chopped
Juice of one Lemon
Juice of Half an Orange
Serrano Pepper, Finely Chopped
Salt to Taste
In This Recipe
Saute onions in a bit of oil over medium heat until translucent. Add beef and brown. Once browned, drain about half of the fat that has leaked.
Add soy sauce, oyster sauce, fish sauce, sriracha, black pepper and cayenne. Season with salt to taste.
Cook until liquid has reduced a bit, about 20 minutes, then add serrano pepper, lemon and orange juice.
Reduce heat to low and simmer until liquid reduces, about 30-40 minutes. Beef will take on a dark, rich brown color and be just a bit sticky. Serve over jasmine rice with some minced red onion if desired.