When I first came across this recipe for marinated steak, it called for sesame oil.  I didn’t happen to have any sesame oil on hand, so I substituted Mongolian Fire Oil, and it didn’t even occur to me that I might need to use less of it since it’s much stronger and spicier than sesame oil.  Boy was I surprised when I took my first bite of the steak.  I had never had such a spicy steak before, but I thought it was fabulous.  I decided that using Mongolian Fire Oil was definitely the way to go.  Here’s a look at the ingredients that go into this marinade:

And here is the the star ingredient, the Mongolian Fire Oil.  If you like spicy foods like I do, you should keep this stuff on hand.  In my grocery store, it can be found in the Asian food section near the soy sauce.

You will want to marinate this steak for approximately four hours, keeping in mind that the longer you marinate it, the spicier it will be.  I sometimes like to use really thin pieces of steak (much thinner than the steak in this picture).  Thinner steaks will absorb the flavor of the marinade much quicker than thicker pieces.  That’s the way I like it (quite spicy), but it’s one of those personal preference things, so use your best judgement on how long to marinate your steak based on how thick it is and how spicy you like it.