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.
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
- 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.
- Stir together the ketchup, hoisin and chili garlic sauce in a small bowl.
- 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.
- 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.