Beef and Pepper Stir-fry
40 minServes 4
Quick wok-seared beef with hot peppers, garlic, and soy glaze; the beef is marinated to tenderize, then cooked rare and finished with vegetables.
| prepSlice beef into thin strips | |||
| prepDe-seed and julienne peppers into 3-inch / 8 cm strips | |||
| prepSlice garlic | |||
| 340 g flank steak, sliced into thin strips | Marinate beef 30 min, room temperature | Return beef, add salt, sugars & soy sauces, stir-fry 1–2 min high heat | Add stock if desired, reduce slightly, plate & serve |
| ¼ tsp baking soda (optional tenderizer) | |||
| 2 tsp soy sauce | |||
| ½ tsp sesame oil | |||
| 1 tbsp cornstarch | |||
| 1 tsp vegetable oil | Heat wok until smoking, sear beef until browned | ||
| 2 tbsp oil | |||
| 3 cloves garlic, sliced | Stir-fry garlic & peppers 20 sec, deglaze with wine | ||
| 8 long hot green peppers, de-seeded and julienned into 3-inch / 8 cm strips | |||
| 1 long hot red pepper, de-seeded and julienned into 3-inch / 8 cm strips | |||
| 1 tbsp Shaoxing wine | |||
| ½ tsp salt | |||
| ½ tsp sugar | |||
| 1 tbsp light soy sauce | |||
| 1 tsp dark soy sauce | |||
| 1/8 tsp white pepper | |||
| 60 ml chicken stock (optional) | |||
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