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Spicy Beef with Peppers

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $$
Gatheredtable
adapted fromGourmet

Ingredients

  • 1 pound flank steak, well trimmed
  • 2 red bell peppers, sliced
  • 4 scallions, sliced
  • 2 teaspoon finely grated fresh ginger
  • 2 teaspoon finely grated peeled garlic
  • 4 teaspoons soy sauce (or tamari)
  • 3 teaspoons cornstarch
  • 3 teaspoons Chinese rice wine
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 3 tablespoons canola oil
  • 2 tablespoon ketchup
  • 2 tablespoon hoisin sauce
  • 3 teaspoons chili sauce

Directions

Prep: 1. Slice steak, bell pepper and scallions. 2. Grate garlic and ginger. 3. Combine in a bowl: sliced steak, soy sauce (or tamari), cornstarch, rice wine, garlic, ginger, 1/2 teaspoon salt, sugar, and 1 tablespoon oil. 4. In a small bowl, mix: ketchup, hoisin, and chili sauce. Make: 1. Heat wok over high heat until a bead of water vaporizes within 1-2 seconds of contact. 2. Pour 1 1/2 tablespoons oil down side of wok, then swirl oil, tilting wok to coat sides. 3. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. 4. Cook undisturbed for 1 minute, letting beef begin to brown, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. 5. Transfer meat and any juices to a plate. 6. Pour remaining oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. 7. Add bell pepper, scallions, and remaining salt. Stir-fry 30 seconds, then add reserved beef with any juices. Add ketchup mixture. 8. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.

Goes great with these recipes

Garlic Sauteed Spinach
Sesame Broccoli
Simple Quinoa
Brown Rice
String Beans with Garlic
Avocado Kale Salad
Basic Broccoli
Basic White Rice
Simple Green Salad

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