Preparation info
  • Makes

    2 to 3

    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

This beef version of the popular chile chicken skips the messy deep-frying for an easier dish to make at home. Spiked with hot green chiles and soy-stained sweet onions, it needs plenty of steamed rice to temper the heat. I like to eat this dish with a cool salad of sliced cucumbers, red onions, and red bell peppers marinated in seasoned rice vinegar.