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
- 01In 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.
- 02In 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.
- 03Heat 2 tablespoons of neutral oil in a wok or large skillet over high heat until just beginning to smoke.
- 04Add the beef to the pan and quickly stir-fry for 1–2 minutes until just browned, then transfer to a plate.
- 05Add the remaining 1 tablespoon oil to the wok. Toss in the garlic and ginger, stir-frying until fragrant, about 30 seconds.
- 06Add the bell pepper strips. Stir-fry for 2–3 minutes until they’re crisp-tender.
- 07Push the peppers to the sides, add the tomatoes to the center, and cook for 1 minute until just softened but not mushy.
- 08Return the beef (and any accumulated juices) to the wok along with the scallions.
- 09Pour in the prepared sauce and stir-fry everything together for 1–2 minutes, until the sauce thickens and glazes the beef and vegetables.
- 10Taste and adjust seasoning with salt and pepper if needed. Serve hot over steamed rice.
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