Spicy Beef with Peppers

Diva Entertains Spicy Beef with Peppers

This recipe is not only visually beautiful – it’s a snap to pull together.  And let’s not forget how it tastes – fabulous!

Another nice thing about this recipe is that you can easily change or add vegetables to the dish.  Vegetables to add or swap that work nicely here are:  green peppers, onions, snow pea pods, sugar snap peas, thinly sliced carrots, etc.

You can break this recipe into two major parts: 1) thinly slice the meat (see pic below) and toss it in a flavorful marinade.  2) Make a spicy sauce (Ketchup, hoison and chile garlic sauce).  Quickly cook the beef, then the vegetables and finally cook it all for a minute or two in the spicy sauce.

Diva Entertains Thin Sliced Beef

This recipe serves 2 generously although it is so delicious we often double the recipe so that we have leftovers!

Spicy Beef with Peppers (adapted from Gourmet Magazine, 2004)

Serve 2 generously

  • 1 (1/2 lb.) flank steak, well trimmed.
  • 2 tsp. reduced-sodium soy sauce
  • 1 1/2 tsp. cornstarch
  • 1 1/2 tsp. rice wine vinegar
  • 1 tsp. finely grated garlic
  • 1 tsp. finely grated ginger
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 5 tsp. vegetable oil
  • 1 1/2 Tbsp. ketchup
  • 1 1/2 Tbsp. Chinese hoisin sauce
  • 2 to 3 tsp. chile garlic sauce
  • 1 large red bell pepper, cut lengthwise into 1/4 inch strips
  • 2 scallions, cut on the diagonal, into 1/2 to 1 inch pieces

  1. Cut steak with the grain into 1 1/2 to 2 inch wide strips.  Then cut each strip across the grain into 1/8-1/4 inch thick slices (the point is to slice them very thinly).  Put the slices into a medium bowl with the soy sauce, cornstarch, rice wine, garlic, ginger, salt, sugar and 1 tsp. of the oil.  Toss so that all pieces are coated with the marinade.
  2. Stir together the ketchup, hoisin and chili garlic sauce in a small bowl.
  3. Heat 2 tsp. oil in wok or skillet (swirl oil in pan) over medium-high heat until oil shimmers.   Add beef, spreading pieces in 1 layer on bottom and sides and quickly as possible.  Cook, undisturbed, letting beef begin to brown, 1- 2 minutes, then flip the meat pieces over and stir-fry until meat is just browned on sides but still pink in the center, about 1 minute.  Transfer meat and any juices to a plate.
  4. Pour remaining 2 tsp. oil down side of unwashed wok over high heat, and then swirl oil, titling work to coat sides.  Add bell pepper, scallions, and remaining ¼ tsp salt.  Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture.  Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.

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Comments

  1. Rice Palette says:

    This looks *very* delicious.. I’m definitely bookmarking this for future use 🙂 I think when I try this, I’ll add in the suggested onions as well!

    Thanks for sharing!

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