Pepper Beef Recipe

Name: Pepper Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound flank steak, trimmed; 2 tablespoons low-sodium soy sauce; 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake; 1 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; 2 tablespoons canola oil, divided; 1 cup vertically sliced yellow onion; 1 1/2 tablespoons minced garlic; 1 cup thinly sliced red bell pepper strips (about 1 medium); 1 cup thinly sliced green bell pepper strips (about 1 medium); 1/2 teaspoon salt; 3 cups hot cooked short-grain rice

Servings: persons

3/4 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil, divided
1 cup vertically sliced yellow onion
1 1/2 tablespoons minced garlic
1 cup thinly sliced red bell pepper strips (about 1 medium)
1 cup thinly sliced green bell pepper strips (about 1 medium)
1/2 teaspoon salt
3 cups hot cooked short-grain rice

1
Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, soy sauce, wine, sugar, and black pepper.
2
Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add onion and garlic to wok; stir-fry 30 seconds or until onion begins to brown. Add red and green bell peppers to wok; stir-fry 2 minutes or until crisp-tender. Spoon bell pepper mixture into a large bowl.
3
Add 1 1/2 teaspoons oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 1 minute or until browned. Add cooked steak mixture to bell pepper mixture. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining steak mixture. Return steak mixture to wok; sprinkle with salt. Stir-fry 1 minute or just until heated. Serve over rice.
4
Wine note: When it comes to wine, this simple beef recipe needs care because green bell peppers can make many red wines taste green and weedy, while soy sauce can make reds taste hollow. So choose a wine with a lot of fruitiness and berry flavors. A great choice is traditional Beaujolais-especially one of the cru Beaujolais such as Moulin-a-Vent. The Georges duBoeuf Beaujolais Moulin-a-Vent (Flower Label) 2006 from Burgundy, France, is $ -Karen MacNeil

875

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound flank steak, trimmed, 2 tablespoons low-sodium soy sauce, 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake, 1 teaspoon sugar, and more.

Yes, Pepper Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Beef

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