We have stir-fry. Alot. It’s such a quick and easy healthy weeknight meal, it’s rare we make it through one week without having one in one form, or another. That’s the wonderful thing about them, they’re so versatile. Chicken, beef, shrimp (whatever protein floats your boat) – any veggies you have hanging out in the fridge, and dinner is done in under 30 minutes.
One we hadn’t tried at home yet, but is a favorite of mine when we order take-out, is Pepper Steak. There’s something about those tender strips of beef, sweet sauteed peppers, in that rich brown sauce that I just love. Came across Martin Yan’s recipe for the dish (if Yan can cook – so can you!), and set to make it. I was super-stoked actually, because who doesn’t love Yan Can Cook? I vividly remember watching him on TV with his flaming wok when I was just a little girl, and always loved him.
The recipe was a winner, better than any version I’d had in a restaurant. And, as I mentioned before – took no time at all. Marinading the beef takes longer than it does to cook the dish. And, don’t be afraid of the heat. Bell peppers aren’t spicy at all, and the chile on top is optional. Although, I must admit – those zesty little bites of heat were just perfect sprinkled on top. Another one to add to the stir-fry rotation!
2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
1/4 teaspoon black pepper
3/4 pound flank steak, thinly sliced across the grain
1/3 cup beef broth
2 tablespoons Chinese rice wine
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 green bell pepper, cut into 1″ squares
1 red bell pepper, cut into 1″ squares
2 tablespoons water
1 teaspoon cornstarch + 2 tsp cold water
1/2 fresh Serrano chili, thinly sliced
Combine marinade ingredients in a medium bowl. Add beef and toss to coat. Refrigerate for 30 minutes. Meanwhile, combine ingredients for sauce in a 2-cup liquid measuring cup. Set aside.
Place a wok over high heat until very hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
Add remaining 1/2 tablespoon oil to wok, Add bell peppers and stir-fry for 2 minutes, until started to char around edges. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Serve on a bed of rice, and sprinkle on chile peppers as garnish.