Wednesday, June 18, 2014

Saucy Sliced Beef with Peppers & Onions

Saucy Sliced Beef with Peppers & Onions
I feel like this is from a Chinese restaurant, only it's not nearly as unhealthy as the ones you'd eat at Chinese restaurants. Or maybe it is! I don't know. I just know that I didn't use that much oil. Lol.

I really liked this. It was hearty and yummy. Very homey feeling to it. My fave kind of food. ;)

Saucy Sliced Beef with Peppers & Onions
(serves 4-6)

  • 1 lb flank steak, cut into stir fry strips (see note)
  • 2 medium bell peppers, chopped
  • 1 medium onion, chopped
  • 2 green onion stalks, chopped into 1 inch long pieces and/or diced
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 2 Tbsps cornstarch, divided
  • 1 Tbsp Hoisin sauce
  • 1 Tbsp sugar
  • 2 garlic cloves, minced
  • 5 slices of ginger
  • 1 Tbsp canola oil
  • 1 tsp sesame oil

  1. In a large bowl, mix 1 1/2 tablespoon of cornstarch with the beef. Let it sit for about 15 minutes.
  2. Heat a wok over high heat. Add canola oil and wait for it to shimmer. Add beef and let it start browning for a minute. Once the beef can be moved easily without ripping any meat, toss in ginger and garlic. Stir for a few seconds until garlic gets fragrant. 
  3. Stir in peppers, onions, Hoisin sauce, sugar and soy sauce. Cook for a few seconds while you make the slurry.
  4. In a small bowl, make a slurry out of the water and remaining cornstarch. Pour into the wok and mix well.
  5. Cover and let it cook until the peppers and onions are tender. Taste and adjust seasonings if necessary.
  6. Turn off heat. Mix in green onions and sesame oil.
  7. Serve with rice and soup.

Note: Cut the steak along the grain into 2 inch wide slabs. Then position the flank so that the grain is perpendicular to you. Using a sharp knife, cut against the grain on a bias (45 degrees) into strips that you'd see in Chinese restaurant stir fries.