Shredded beef with hot peppers and chiles from The Wok - Recipes and Techniques (page 124) by J. Kenji López-Alt

  • beef skirt steaks
  • dried chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute flank steak; hanger steak; or flap meat for beef skirt steaks; shoyu for soy sauce; dry sherry for Shaoxing wine; and fermented chile sauce for the book's "Pickled red chiles."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flank steak; hanger steak; or flap meat for beef skirt steaks; shoyu for soy sauce; dry sherry for Shaoxing wine; and fermented chile sauce for the book's "Pickled red chiles."

  • rmardel on October 03, 2023

    This was fabulous, perhaps the beef with chiles of my dreams! I didn't shred the beef, an oversight, but it was still delicious, a symphony of flavors. The combination of a variety of fresh chiles, pickled chiles, and dried is genius and there is ample room to play around with the specific varieties of peppers to suit individual tastes. This is definitely going in regular rotation.

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