PEPPER STEAK

Ingredients:
12 oz top round beef, trimmed
4 tsp plus 3 tbsp soy sauce
1 tbsp rice wine
3 tsp cornstarch
1 tbsp vegetable oil
1 large onion, sliced into thin strips
1 bell pepper, sliced into thin strips
1/2 tsp black pepper crushed red pepper flakes (optional)

Directions:

Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

Add remaining teaspoon of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Comments are closed.