THE BEST BEEF AND PEPPER STIR FRY

Asian|Beef

Ingredients

The Marinade:

¼ cup corn starch

1 teaspoon baking soda

¼ cup soy sauce

1 ¾ – 2 pounds steak (NY strip, sirloin, ribeye, etc…), cut into thin strips across the grain*

The Sauce:

1 tablespoon sugar

1 teaspoon black pepper

1 ½ tablespoons cornstarch

¼ cup oyster sauce

¼ cup Shaoxing Chinese wine (or substitute with dry sherry)

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

¾ cup water

The Veg:

¼ cup canola or vegetable oil

4 medium-large red bell peppers, sliced into ½” wide strips

6 large garlic cloves, chopped

8 ounces mushrooms sliced

1 cup pea pods, strings removed

4 cups cooked sushi or white rice, cooked to package instructions

3-4 scallions chopped

Instructions

To make the marinade, combine the corn starch, baking soda, and soy sauce in a large bowl and whisk until smooth. Add the steak to the bowl and toss, toss, toss until every piece is well coated in the marinade. Let marinate for 30 minutes up to 2 hours at room temperature.

Combine all of the sauce ingredients in a medium bowl and whisk to combine until the sugar and corn starch are dissolved. Set aside.

Slice and prepare all over your veggies before you begin cooking. This stir fry will come together very quickly when you start to cook.

Heat the oil in a large wok or deep skillet over medium high heat. When the oil is very hot, add the marinated beef. Spread the beef into a single layer and let sear for about 2 minutes on the first side without moving. Toss and cook until lightly caramelized/browned all over but not completely cooked through. Remove the beef from the pan and set aside.

Add the sliced peppers and the garlic to the pan drippings and cook, stirring frequently for 3-4 minutes until the peppers begin to soften. Add the mushrooms to the pan and continue cooking, stirring, for 2-3 minutes more until soft and lightly browned.

Add the beef (and any juices that have developed) back to the pan along with the pea pods and toss.

Whisk the sauce again until smooth and add it to the pan. Cook, tossing everything together for 2-3 minutes until the sauce is glossy and coats all of the beef and veggies.

Serve over rice, garnished with chopped scallions.

*Pro tip – place the steak(s) into the freezer for 20-30 minutes before slicing. When they are firm, they are much easier to cut into very thin, even slices.