Beef With Red and Green Peppers Chinese Style
Updated January 29, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 medium-size sweet red peppers
2 medium-size green peppers
1 pound lean, tender beef, like fillet of beef or flank steak
2 tablespoons cornstarch
2 tablespoons dark soy sauce
¼ teaspoon red hot-pepper flakes
1 cup corn or vegetable oil
1 cup coarsely chopped scallions
1 teaspoon chopped garlic
1 teaspoon sugar or honey
2 tablespoons dry sherry
2 tablespoons fresh or canned chicken broth
Salt to taste, if desired
Nutritional analysis per serving (4 servings)
14 grams carbs; 97 milligrams cholesterol; 846 calories; 49 grams monosaturated fat; 11 grams polyunsaturated fat; 12 grams saturated fat; 77 grams fat; 3 grams fiber; 796 milligrams sodium; 25 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 ½ inches long.
- Step 2
Slice the meat across the grain into thin strips 1 ½ to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
- Step 3
Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
- Step 4
Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.
Private Notes
Comments
I med this but with some sweet onion and broccoli. Added 1 TB oyster sauce to the marinade, less of the red pepper flakes, a little more garlic, and hit it with some chili-garlic sauce at the end. Needs more salt and ground black pepper. Start with far less oil and cook the beef in two batches in a deep wok - much easier than draining all of that oil! Used peanut oil with higher smoke point.
I med this but with some sweet onion and broccoli. Added 1 TB oyster sauce to the marinade, less of the red pepper flakes, a little more garlic, and hit it with some chili-garlic sauce at the end. Needs more salt and ground black pepper. Start with far less oil and cook the beef in two batches in a deep wok - much easier than draining all of that oil! Used peanut oil with higher smoke point.