Pepper Upper

Stir-Fried Beef Strips with Juicy Tomatoes and Colorful Bell Peppers

30 minutes
Serves 4
DinnerChinese
Herb's take

Let’s take a tasty detour to Chinese home kitchens, where the classic beef and tomato stir-fry gets a boost from bell peppers and a slick, glossy sauce. You’ll learn the secrets of velveted beef and why tomatoes are the unsung heroes of quick-cooked sauces.

Equipment needed
  • Wok or large skillet

Ingredients

Yield
4

Instructions

  1. 01
    In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and the Shaoxing wine. Toss until evenly coated and let marinate for 15 minutes.
  2. 02
    In a small bowl, mix together the water, remaining 2 tablespoons soy sauce, oyster sauce, dark soy sauce, remaining 1 teaspoon cornstarch, and sugar to form the stir-fry sauce.
  3. 03
    Heat 2 tablespoons of neutral oil in a wok or large skillet over high heat until just beginning to smoke.
  4. 04
    Add the beef to the pan and quickly stir-fry for 1–2 minutes until just browned, then transfer to a plate.
  5. 05
    Add the remaining 1 tablespoon oil to the wok. Toss in the garlic and ginger, stir-frying until fragrant, about 30 seconds.
  6. 06
    Add the bell pepper strips. Stir-fry for 2–3 minutes until they’re crisp-tender.
  7. 07
    Push the peppers to the sides, add the tomatoes to the center, and cook for 1 minute until just softened but not mushy.
  8. 08
    Return the beef (and any accumulated juices) to the wok along with the scallions.
  9. 09
    Pour in the prepared sauce and stir-fry everything together for 1–2 minutes, until the sauce thickens and glazes the beef and vegetables.
  10. 10
    Taste and adjust seasoning with salt and pepper if needed. Serve hot over steamed rice.

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