Argentinian-style Suki Haeng

Ingredients

In this Argentinian adaptation of Suki Haeng, we replace the traditional Thai ingredients like fish sauce and Thai basil with Argentinian staples such as chimichurri sauce and bell peppers. The dish takes on a new flavor profile, combining the bold and tangy flavors of Argentina with the vibrant and aromatic elements of Thai cuisine. We alse have the original recipe for Suki haeng, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons chimichurri sauce 2 tablespoons chimichurri sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium-high heat.
2. 2.
   Add the beef slices to the skillet and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the bell peppers, onion, and garlic. Sauté until the vegetables are tender-crisp, about 5 minutes.
4. 4.
   Return the beef to the skillet and add the chimichurri sauce, soy sauce, Worcestershire sauce, paprika, cumin, salt, and pepper. Stir well to coat the beef and vegetables with the sauce.
5. 5.
   Cook for an additional 2-3 minutes, until the flavors are well combined and the beef is cooked to your desired level of doneness.
6. 6.
   Serve the Argentinian-style Suki Haeng over steamed rice and garnish with fresh parsley, if desired.

Treat your ingredients with care...

• Beef sirloin — For the best results, slice the beef thinly against the grain to ensure tenderness.
• Chimichurri sauce — You can make your own chimichurri sauce by blending together fresh parsley, garlic, red wine vinegar, olive oil, salt, and pepper.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or red pepper flakes to the dish.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• If you prefer a milder flavor, reduce the amount of chimichurri sauce used.
• Serve with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and flavorful meal.

Serving advice

Garnish the Argentinian-style Suki Haeng with fresh parsley for a pop of color and freshness. Serve it hot over a bed of steamed rice to soak up the flavorful sauce.

Presentation advice

Arrange the colorful bell peppers and beef slices on top of the steamed rice, drizzling the chimichurri sauce over the dish. Sprinkle some chopped parsley on top for an appealing presentation.