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  • Writer's pictureitslaurenofcourse

Beef and Pepper Stir Fry

This stir fry is so easy and so satisfying that it surely will become part of your weeknight dinner repertoire!

Beef and Pepper Stir Fry

Equipment: chef's knife; cutting board; large mixing bowl; wet measuring cup; measuring spoons; whisk; rubber spatula or tongs; wok or nonstick sauté pan; wooden spoon or paddle; colander


2 pounds sirloin, skirt steak, or flank steak 6 tablespoons soy sauce 3 tablespoons sake (or rice vinegar) 1 tablespoon toasted sesame oil 2 tablespoons cornstarch ½ cup beef or chicken stock 1 teaspoon sugar ¼ cup vegetable oil 3 cloves garlic, minced 1½ tablespoons minced ginger ¼ - ½ teaspoon red pepper flakes (optional) 1 red onion, halved and sliced lengthwise 4 bell peppers (red, orange, yellow, green), cored, seeded and sliced into thin strips kosher salt to taste

“ILOC tip: The key to a great stir fry is to sauté the components in batches so that nothing overcooks or undercooks. Then at the end, you combine everything to finish the dish. This actually saves you time because everything cooks properly and quickly. It's all about technique, not torture!”

1. Cut beef into small strips across the grain. Toss with 3 tablespoons soy sauce, 2 tablespoons sake, the sesame oil, and 1 tablespoon cornstarch in a bowl. Cover and marinate at room temperature for half an hour.

2. In a small bowl, make the sauce by whisking the remaining cornstarch into the stock until dissolved. Add in the remaining soy sauce, sake, and sugar.

3. Heat a wok or non-stick skillet over high heat until hot. Add 3 tablespoons vegetable oil and swirl to coat the pan. Add thebeef, but not the marinade, and stir fry for about 3 minutes, or until no longer pink. Transfer to a colander or sieve and drain. Discard this liquid and the marinade.

4. Clean wok with paper towel and add the remaining vegetable oil. Add the garlic, ginger, and red pepper flakes. Stir fry for about one minute or until fragrant. Add the onions and peppers and stir fry until softened, about three minutes. Add the stock mixture and stir fry until thickened, about 2 minutes. Add beef and stir fry until warm. Season with salt and pepper to taste.

Serve immediately over rice.

Makes 4-6 servings.

“Add some peanuts and more red pepper flakes for a quick and easy riff on Kung Pao. ”

This recipe can easily be made with chicken breast, sliced similarly in strips. To make it with shrimp, consider cutting the peppers in chunks to mimic the shape of the shrimp.

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