Beef and Pepper Stir-fry
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
10 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
249 kcal
-
Cuisine
Chinese
Beef and Pepper Stir-fry
Description
This stir-fry uses flank steak sliced thin and marinated to tenderize and flavor the beef with soy sauce, sesame oil, cornstarch, and optionally baking soda. The beef is quickly seared in a hot wok to remain slightly rare internally, then set aside.
The garlic and a mix of hot green and red chili peppers are stir-fried to release aroma and flavor before deglazing with Shaoxing wine. The beef is returned to the wok along with seasoning including salt, sugar, light and dark soy sauce, and white pepper. If desired, chicken stock can be added to create more sauce and a slight reduction thickens it due to the cornstarch in the marinade.
The final dish delivers tender beef with a peppery, spicy flavor contrasting with the savory, slightly sweet seasoning. The quick cooking preserves the peppers’ texture and heat intensity, making a flavorful stir-fry suitable for serving with rice or noodles.
Ingredients
For the beef and marinade:
- 12 ounces flank steak (sliced into thin strips)
- ¼ teaspoon baking soda (optional tenderizer)
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
For the rest of the dish:
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 cloves garlic (sliced)
- 8 hot green pepper de-seeded and julienned into 3-inch/8cm strips, long
- 1 red chili pepper de-seeded and julienned into 3-inch/8cm strips, long, hot
- 1 tablespoon Shaoxing wine
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon soy sauce light
- 1 teaspoon dark soy sauce
- 1/8 teaspoon white pepper
- ¼ cup chicken stock (optional)
Instructions
- Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
- When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
- Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
- Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
- If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 930mg | 39% |
| Potassium | 361mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 27.6mg | 31% |
| Calcium | 22mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
