Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
by MaryParks1011
From America's Test Kitchen. Recommend serving over rice
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1/4 cup + 1T Water
- 1/4 teaspoon Baking soda
- 1 pound Sirloin Or Flank Steak ; trimmed, cut into 2- to 2 ½-inch strips with grain, each strip cut crosswise against grain into ¼-inch-thick slices
- 3 tablespoons Soy sauce
- 3 tablespoons dry sherry or Chinese Rice Wine
- 3 teaspoons Cornstarch
- 2 1/2 teaspoons Light brown sugar
- 1 tablespoon Oyster Sauce
- 2 teaspoons Rice vinegar
- 1 1/2 teaspoons Toasted sesame oil
- 2 teaspoons Pepper ; Coarsely Ground
- 1 Red bell pepper ; stemmed, seeded, and cut into ¼-inch-wide strips
- 1 Green bell pepper ; stemmed, seeded, and cut into ¼-inch-wide strips
- 6 Scallions ; stemmed, seeded, and cut into ¼-inch-wide strips
- 3 Garlic cloves ; minced
- 1 tablespoon Fresh ginger ; grated
INSTRUCTIONS
1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl.
4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef.
6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine.
7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately.
NOTES
MaryParks1011
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (250g) | ||
| Recipe Makes: 4 Servings | ||
|
|
||
| Calories: 375 | ||
| Calories from Fat: 209 (56%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 23.2g | 31 % | |
| Saturated Fat 11.2g | 56 % | |
| Monounsaturated Fat 7.7g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 70.2mg | 22 % | |
| Sodium 382.2mg | 13 % | |
| Potassium 582.1mg | 15 % | |
| Total Carbohydrate 12.1g | 4 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 10.1g | ||
| Protein 26.9g | 38 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 375
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.