Three-Pepper Beef

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This stir-fry gets its color and crunch from a variety of bell peppers. Serve over rice.
2 1/2 t corn starch, divided
1 t sugar, divided
1/2 t salt
1 lb flak steak, trimmed and thinly sliced
1/4 c beef broth
3 T soy sauce
1 t freshly ground black pepper
1 t vegetable oil
1/4 c thinly sliced green onions
1 t minced peeled fresh ginger
1 clove garlic, minced
1 C sugar snap peas, trimmed
1 1/4 C cubed red bell pepper
1 1/4 C yellow bell pepper
1 1/4 C green bell pepper
1. Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
2. Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm.
4. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
Martin Yan, Cooking Light, July 2004

John Brewer

Member since Sep 2007

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