Beef with Peppers
Eye of round is another good cut to use in this dish—it is one of the leanest cuts of beef and is also very tender. Serve this dish over steamed white rice.
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 1½ lbs. flank steak, cut across the grain into thin slices
- 2 Tbsp. dark soy sauce
- 2 Tbsp. Chinese rice wine or dry sherry, divided
- 1 tsp. sesame oil
- 1 Tbsp. cornstarch
- ¼ cup water
- 2 Tbsp. soy sauce
- 1 tsp. sugar
- 4½ Tbsp. vegetable oil, divided
- 2 garlic cloves, peeled and chopped
- 2 slices ginger, chopped
- ½ medium red bell pepper, seeded and cut into thin strips
- ½ medium green bell pepper, seeded and cut into thin strips
- ½ cup canned bamboo shoots, rinsed and drained
- Place beef slices in a medium bowl. Mix in dark soy sauce, 1 tablespoon rice wine, sesame oil, and cornstarch, adding the cornstarch last. Marinate beef for 30 minutes.
- In a small bowl, mix water, 1 tablespoon of rice wine, soy sauce, and sugar. Set aside.
- Add 3 tablespoons of oil to a preheated wok or medium skillet. Add garlic and ginger and stir-fry briefly until aromatic. Add beef and stir-fry in batches until beef changes color, 3–4 minutes. Remove and set aside.
- Wipe the wok with a paper towel. Add 1½ tablespoons of oil to the wok. When oil is hot, add red and green peppers. Stir-fry briefly and add bamboo shoots.
- Add prepared sauce and bring to a boil.
- Add beef. Mix everything through. Serve hot.