Beef and Sweet Pepper Stir-Fry


Originally posted on February 14, 2009

Dinner tonight hit the spot and I wanted to share the recipe here, if only so I can remember it the next time I make it:



Note: I don't usually measure anything when I cook (drives my engineering friends crazy), but I'll put down my rough estimates here.

1.  For the marinade, mix together:
    -  1/2 Cup Pineapple Juice
    -  1/4 Cup Soy Sauce
    -  1 TBSP Vinegar
    -  2 TBSP Cornstarch

    -  1 pound of Flank Steak, sliced against the grain into 1-inch-wide strips

    Marinade the steak for at least 30 minutes.

2. In separate bowl, combine:   
    – 3 Cloves Garlic, minced
    – 1/2 Green Pepper and 1/2 Red Pepper, sliced into 1-inch-long strips (or just use 1 pepper of either color)
    – 1/2 Onion, also sliced into strips 1-inch long

3. For the sauce, mix together in a mug or another bowl:
    – 1 Cup Chicken Broth
    – 1/4 Cup Soy Sauce
    – 2 TBSP Oyster Sauce
    – 1-2 TBSP Cornstarch
    – 1 TBSP Brown Sugar

Heat about 1 teaspoon oil in a large pan or wok. Add 1 1-inch piece of
Ginger and sauté for a minute. Drain the marinade from the beef, and
discard the marinade. Cook the beef until just browned. Remove from
pan. Heat another 1-teaspoon of oil. Add the vegetables and cook to
taste (anywhere from crisp-tender to soft). Return the beef to the pan,
add the sauce, and cook for 2 minutes until bubbly and thickened. Serve
over hot rice. 


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