Karate Meat

Cookin’ with Coolio, p. 96

3 tablespoons olive oil

2 tablespoons minced garlic

½ medium white onion, chopped

8 to 12 ounces steak of your choice, chopped in quarter-sized pieces

1 dime bag salt

1 dime bag pepper

3 tablespoons chili powder

½ teaspoon Chinese five-spice powder

½ cup water

Cooked white or brown rice

Hoisin sauce (optional)

Sriracha!!! (optional)

Like all good Coolio dishes, pour the olive oil, garlic, and onion into a large skillet over medium heat.

Once the garlic and onion are sauteed, add in your steak and sprinkle in your salt and pepper to taste.

Now flick in your chili powder like a Ninja throwing stars. Follow that up with Chinese five-spice powder.

I need to find more excuses to use this stuff.

Pour in the ½ cup water and cover it with a lid.

There's a lot going in in this monochromatic presentation.

Stir occasionally while cooking for 25 to 30 minutes, then serve it up over rice.

Served with an Asian frozen vegetable blend.

My Rating: 4/5 "This packs a serious punch. I thought it was spicy on its own and definitely did not add sriracha, although props to those of you who like fire in your food and would add it. The meat has a nice consistency and is bolstered well by the plainness of the rice. It's a fun dinner!"