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STIR FRIED CHILI BEEF WITH PEPPER

 

This spice dish gets its deep, nuanced flavor from asian hot bean sauce, which contains soybeans in addition to chilis. Its a rich, complex flavor worth seeking out, but if you cant find it in an Asian market or your supermarket, you can use chili garlic sauce or Sriracha instead. Serve with cooked jasmine rice.

12 oz flank or skirt steak

3 tbsp Shaoxing rice wine or dry sherry

1 tbsp minced ginger

2 tsp soy sauce

1 1/2 tsp cornstarch

Kosher salt and freshly ground white pepper

1 tsp plus 2 tbsp peanut or vegetable oil

2 tbsp hot bean sauce , chili garlic sauce, or Sriracha

2 tbsp hoisin sauce

1 tbsp minced garlic

mixed of green,yellow, and red bell pepper

scallions thinly sliced, about 1/2 cup

Cut the beef with the grain into 2-inch wide strips, and then cut each strip across the grain nto 1/4 inch thick slices. Transfer to a medium bowl.Add 1 tbsp of the rice wine, the ginger,soy sauce, cornstarch,1/4 tsp salt, and 1/8 tsp pepper to the beef.Stir until the cornstarch is no longer visible. Add 1 tsp of the oil and stir until the beef is lightly coated.

In a small bowl, stir the hot bean sauce, hoisin sauce, and the remaining 2 tbsp rice wine.

Heat a wok over high heat . Add 1 tbsp of the remaining oil, swirl to coat, add the garlic and stir fry until fragrant and light golden, about 10 seconds.Push the garic to the sides of the wok and carefully add the beef spreading it evenly . Cook, undisturbed for 1 minute,letting the beef begin to sear, then stir fry with the garlic until the beef is lightly browned bot not yet cooked through, about 1 minute. Transfer the beef and garlic to a plate.

Add the remaining 1 tbsp oil to the wok and swirl to coat. Add the bell peppers and scallions, sprinkle with 1/2 tsp salt, and stir fry until the peppers are bright, about 1 minute. Return the beef with any accumuated juice to the wok. Add the hot bean sauce mixture by swirling it down and around the sides of the wok; if you pour the sauce directly into the center  of the pan, the temperature of the wok will drop. Stir fry until the beef is just cooked through and the vegetables are crisp tender, 30 seconds to 1 minute more. Serve immediately.

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