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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Steak with Spicy Chili Sauce

Source: dLife

Asian inspired beef tenderloins with a thick spicy sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	382.9

Total Carbs	12.1 g

Dietary Fiber	0.1 g

Sugars	10.4 g

Total Fat	25.2 g

Saturated Fat	9.7 g

Unsaturated Fat	2.0 g

Potassium	388.4 mg

Protein	25.5 g

Sodium	586.9 mg

Dietary Exchanges 25.2 Fat, 0.3 Vegetables, 3.6 Meat, 0.6 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup Vinegar, red wine 3.0
3 tbsp packed light brown sugar 2.0
2 each medium shallots 1.0
1 tbsp chili paste 1.0
1 each medium garlic cloves 1.5
1 1/2 tsp vegetable oil 0.75
0 3/4 tsp salt 16.0
16 oz beef tenderloin fillet

Directions

Whisk together vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and 1/4 teaspoon salt.
Dunk the steak in the mixture and turn to coat. Take steaks out of sauce and reserve liquid. Pat dry the steaks and sprinkle the with rest of the salt.
Pour the rest of the oil in a frying pan and heat over high heat. Place steaks in pan, being sure not to crowd. Cook 4 minutes per side or until desired degree of doneness. Move steaks to a platter and keep in a warm place.
Pour the saved liquid into the pan and let boil over medium-high heat, stirring often until thick, about 3 minutes. Serve sauce over steaks.