More often than not, when I pull out my wok, I'm using chicken as my protein. Pepper steak is a nice change of pace. I usually buy "stir-fry beef" at the grocery store but slicing your own is not hard. Slicing it partially frozen makes it easier.
Yield: 4
Pepper Steak
Ingredients:
- 12 oz top round beef trimmed
- 4 tablespoons soy sauce, divided
- 2 tbsp water, divided
- 3 tsp cornstarch
- 1 tbsp avocado oil
- 1 large onion sliced into thin strips
- 1 bell pepper sliced into thin strips
- 1⁄2 tsp black pepper
- crushed red pepper flakes (optional)
Instructions:
- Slice beef into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 1 T of soy sauce, 1 tbsp of water, 1 tsp cornstarch and black pepper.
- In a small bowl, mix 3 tbsp soy sauce, remaining 1 tbsp water and 2 tsp cornstarch. Set aside.
- Heat wok on high heat. Swirl in 2 t oil and add the beef Spread beef strips evenly in the wok. Cook undisturbed for 20 seconds (this lets the beef brown). Stir fry meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes.
- Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.