Ingredients
2
2 servings
- •2 serrano chile pepper, halved lengthwise and seeded
- •½ pound rib-eye steak, partially frozen
- •1 egg
- •¼ cup panko bread crumbs
- •1 tablespoon sriracha sauce
- •1 tablespoon minced fresh ginger
- •1 teaspoon kosher salt
- •1 teaspoon ground black pepper
- •1 lime, zested
- •1 tablespoon light olive oil
- •⅓ (12 fluid ounce) can or bottle beer
- •1 tablespoon soy sauce
- •1 tablespoon creamy peanut butter
- •½ bunch cilantro, chopped
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers.
- Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls.
- Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.
Nutritional Facts
Per 2 servings
- Calories: 354
- Carbohydrate: 17g
- Fat: 23g
- Fiber: 2g
- Protein: 21g
- Sugar: 2g
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