Three-Pepper Steak the Editors of Publications International, Ltd.
Makes 4 servings
|1||boneless beef top sirloin or beef flank steak (about 1 pound)|
|3||tablespoons reduced-sodium soy sauce|
|1||tablespoon brown sugar|
|1-1/2||teaspoons sesame oil|
|1/4||teaspoon red pepper flakes|
|3||tablespoons vegetable oil, divided|
|1||small green bell pepper, cut into 1/2-inch strips|
|1||small red bell pepper, cut into 1/2-inch strips|
|1||small yellow bell pepper, cut into 1/2-inch strips|
|1||medium onion, cut into 1-inch pieces|
|2||cloves garlic, finely chopped|
|Hot cooked rice|
- Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat; set aside.
- Heat wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds. Add bell pepper strips; stir-fry until crisp-tender. Remove to large bowl. Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
- Add onion; stir-fry about 3 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through. Spoon rice into serving dish; top with beef and vegetable mixture.
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