Among the many options for beef stir-fries, one of our personal favorites is Beef and Pepper Stir-Fry, which is also really simple to prepare. When thinly sliced and marinated, flank steak is a delectable dish. Our neighborhood supermarket carries long hot green peppers, which are a favorite item in the Asian grocery store. Cooked at high heat, they have a powerful flavor. With only these two ingredients, you’ve got a surefire recipe for success!
As a caution, long green hot peppers can be extremely spicy, with sweat beads appearing on the top of your head as you eat them! However, beef and green peppers can be a spicy recipe, so exercise caution and add some milder peppers if you’re afraid of the heat.
This dish can be really hot and spicy, but I’m not sure where it came from, so I couldn’t comment on its origins. In some cases, the flavor will be faint, while in others, it will be smotheringly spicy!
It doesn’t matter where you get your beef and pepper stir-fry; it’s a great weeknight meal option. This beef and pepper stir-fry is a staple in our house, and it’s always served over rice. At home, we wonder why we don’t cook it more often.
Cooking the meat and peppers in a wok at a high temperature is the best way to bring out their flavors.
BEEF AND MARINADE:
- 12 oz. of flank steak, sliced into thin strips
- 2 teaspoons of soy sauce
- ¼ teaspoon of baking soda
- 1 tablespoon of cornstarch
- 1 teaspoon of vegetable oil
- ½ teaspoon of sesame oil
THE REST OF THE DISH:
- 2 tablespoons oil
- 3 cloves of sliced garlic
- 8 long hot de-seeded and julienned green peppers
- 1 long hot de-seeded and julienned red pepper
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of soy sauce
- 1 teaspoon of dark soy sauce
- ½ teaspoon of salt
- ½ teaspoon of sugar
- ¼ cup of chicken stock
- Fresh ground white pepper
- Beef should be marinated for 30 minutes at room temperature with the marinade ingredients in a bowl.
- Cooking begins by heating oil in a wok over high heat until it begins to smoke. To achieve a medium-rare result, sear the steak on all sides until it is slightly browned. The beef should not stick to the wok if it is heated to the proper temperature, and it should have an excellent seared hue. While you move the steak to a different bowl, turn off the heat. Keep all of the fat and oil in the pan.
- Toss in the garlic and peppers as the wok reaches a temperature of medium-high heat again. Deglaze the wok with a rapid stir-fry for around 20 seconds after pouring the wine in there.
- Add the meat and any remaining liquids from the bowl to the wok and cook for an additional 20 seconds. Soy sauces and fresh ground pepper should be added. After 1 to 2 minutes of stirring, the peppers should be a darker red color.
- Chicken stock can be added to the pan to further deglaze it and minimize the amount of liquid in the dish. The cornstarch in the marinade will aid in the sauce’s thickening process. Rice should be served right away on the plate.