Shredded Beef with Red Jalapeno Peppers

1. 1

   Trim the fat from the beefsteak and cut the beef with the grain into 2-inch pieces.

2. 2

   Slice across the grain into 1/4-inch slices.

3. 3

   Stack the slices and cut into thin strips.

4. 4

   In a medium bowl, toss the beef with 2 teaspoons vegetable oil, the salt, white pepper, and cornstarch.

5. 5

   Cover and refrigerate for 30 minutes.

6. 6

   Core, seed, and cut the red bell pepper into thin strips.

7. 7

   Cut the jalapeno pepper in half lengthwise, remove the seeds and membrane, and cut into very thin strips.

8. 8

   Heat a nonstick skillet over high heat.

9. 9

   Add the remaining 2 tablespoons vegetable oil, the beef, ginger, and garlic and stir-fry for 1 minute.

10. 10

    Add the red bell pepper and the jalapeno pepper and stir-fry for 1 minute.

11. 11

    Add the hoisin sauce and stir over high heat for 30 seconds.

12. 12

    Add the peanuts and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.