- 2 TBSP of olive oil
- 2 tsp of red chili flakes
- 1/2 yellow onion
- 6 oz beef round steak sliced thin
- 4 stalks of red chard, sliced
- salt and pepper
- Rice Vinegar.
Heat olive oil in a cast iron skillet a medium heat. Add the red chili flakes, they will flavor the oil so the heat permeates all the ingredients. While that heats, chop 1/2 a yellow onion, and toss in to sauté with a dash of salt and pepper. Cook until softened.
While the onions cook, take the beef round (it was on sale for 1.99/pound) and slice in thin strips of about 1/4 inch. Toss into the onions, add salt and pepper, and cook, stirring occasionally. Let it get some nice char.
While the meat cooks, clean and chop the red chard. Toss into the pan with the meat, add some salt and pepper, and stir. Put a lid on the pan and let cook for two minutes or so, add 1 TBSP of rice vinegar. Put the lid back and let everything soak up the vinegar.
This is a delicious, meaty dinner with the rich flavor of beef and kale, the heat from the red chili peppers and the bite of vinegar are delicious.
Single Servings 