Beef with Peppers
This is a quick and easy stir fry that will titillate the senses of even the pickiest eaters!
Equipment
- Stovetop
Ingredients
- 1 ½ lb Flank Steak Sliced Very Thin Against the Grain
- ½ C Low-Sodium Soy Sauce
- 3 Tbsp Sherry
- 2 Tbsp Brown Sugar Packed
- 2 Tbsp Cornstarch
- 1 Tbsp Ginger Minced
- 2 Clove Garlic Minced
- 1 Tsp Red Chile Paste Or a few dashes Red Chile Oil
- 2 Tbsp Canola Oil
- 1 Medium Onion Sliced
- 2 Red Bell Peppers Sliced into Rings
- 1 Tbsp Fresh Jalapeno Diced
- Cilantro
- White Rice
- Red Pepper Flakes
Instructions
- Cook Rice
- Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil). Place sliced beef in the mixture and toss to coat. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When very hot, throw in the onions and cook for less than a minute. Set aside on a plate. Return skillet to flame and allow to reheat. Add bell peppers and jalapeño to skillet. Cook for one minute, tossing, until the peppers have brown/black bits but are still firm. Set aside on a plate.
- Add remaining tablespoon of oil to the skillet and allow to get hot. Add ⅓ of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20-30 seconds, then turn with tongs. Repeat, then remove to a separate plate. Repeat with remaining meat until everything is brown.
- Reduce heat to low. Add all meat, onion, and peppers to the skillet and toss to combine. Pour in the remaining sauce that the meat was marinating in and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
- Top with cilantro and serve over rice.
Notes
Can also be served with rice noodles instead of rice.
Tried this recipe?Let us know how it was!