Pepper Beef
Pepper Beef
Time: 30 mins
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon garlic, minced
- 1/4 teaspoon red pepper flakes (feel free to use more)
- 1 lb boneless beef top sirloin steaks or 1 lb tenderloin or 1 lb rib eye steak
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
- 1 small red bell pepper, cut into thin strips
- 1 small yellow bell pepper, cut into thin strips
- 1 small red onion, but into thin strips
- 1/4 cup stir-fry sauce
- 2 tablespoons rice wine or 2 tablespoons dry white wine
- 1/4 cup coarsely chopped fresh parsley
- hot cooked white rice (optional) or Chinese egg noodles (optional)
Directions
- 1 Combine soy sauce, garlic and pepper flakes in medium bowl.
- 2 Cut beef lengthwise in half, then crosswise into thin slices.
- 3 Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
- 4 Heat wok or large skillet over medium-high heat.
- 5 Add 1 tablespoon oil and heat until hot.
- 6 Add half of beef mixture.
- 7 Stir-fry until beef is barely pink in center.
- 8 Remove.
- 9 Repeat with remaining beef mixture.
- 10 Remove and set aside.
- 11 Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
- 12 Reduce heat to medium.
- 13 Stir-fry 6-7 minutes until vegetables are crisp-tender.
- 14 Add stir-fry sauce and wine.
- 15 Stir-fry 2 minutes or until heated through.
- 16 Return beef along with any accumulated juices to wok and heat through.
- 17 Sprinkle with parsley and serve over rice, if desired.
