Description
A savory and pepper-forward dish featuring tender strips of beef in a glossy sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb beef (sirloin or ribeye)
- 2 tbsp oil, for frying
- 1 bell pepper, cut into chunks
- 1/2 onion, cut into chunks
- 4 garlic cloves, minced
- 1.5 tsp ginger, minced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- 1/2 tsp baking soda
- 1/4 tsp freshly-ground black pepper
- 1/2 cup unsalted beef stock
- 1 tbsp oyster sauce
- 2 tsp sugar
- 2 tsp freshly-ground black pepper
- 2 tsp cornstarch
- 1 tsp dark soy sauce
- 1/4 tsp chicken powder
Instructions
- Slice the beef thinly against the grain and marinate with soy sauce, Shaoxing wine, cornstarch, neutral oil, baking soda, and black pepper for at least 15 minutes.
- In a separate bowl, whisk together beef stock, oyster sauce, sugar, black pepper, cornstarch, dark soy sauce, and chicken powder to make the sauce.
- Heat 2 tbsp oil in a wok over high heat, add the marinated beef, and stir-fry until browned, then remove from the pan.
- Add bell pepper and onion to the pan and stir-fry for 2-3 minutes until they are bright.
- Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
- Pour the sauce into the pan, simmer until thickened, and return the beef to the pan along with sesame oil; toss to combine and reheat.
- Serve warm over steamed rice or noodles.
Notes
To add more heat, toss in jalapeño or crushed red pepper. For a saucier dish, increase beef stock. Adapt with different proteins or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef, stir-fry, quick dinner, black pepper