Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two

Name: Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two
Total time: 60 min
Ingredients: 2 teaspoons plus 2 tablespoons water; 1/8 teaspoon baking soda; 1/2 pound flank steak, trimmed, cut into 2- to 2 1/2 inch strips with grain, each strip cut crosswise against grain into 1/4-inch thick slices; 1 1/2 tablespoons soy sauce; 1 1/2 tablespoons dry sherry or Chinese rice wine; 1 1/2 teaspoons cornstarch; 1 1/4 teaspoons packed light brown sugar; 1/2 tablespoon oyster sauce; 1 teaspoon rice vinegar; 3/4 teaspoon toasted sesame oil; 1 teaspoon coarsely ground pepper; 4 teaspoons vegetable oil; 1/2 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 1/2 green bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 3 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces; 2 garlic cloves, minced; 2 teaspoons grated fresh ginger

www.americastestkitchen.com

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce is a savory dish designed for two, blending tender beef and crisp bell peppers in a rich, peppery sauce.

Keywords

Main Courses
Chinese
Asia
Beef
Vegetables
Meat
Fruits & Vegetables
For Two
Weeknight

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Cooking tools:

Nonstick skillet
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Spatula
Stove

Ingredients

2 teaspoons plus 2 tablespoons water
1/8 teaspoon baking soda
1/2 pound flank steak, trimmed, cut into 2- to 2 1/2 inch strips with grain, each strip cut crosswise against grain into 1/4-inch thick slices
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry or Chinese rice wine
1 1/2 teaspoons cornstarch
1 1/4 teaspoons packed light brown sugar
1/2 tablespoon oyster sauce
1 teaspoon rice vinegar
3/4 teaspoon toasted sesame oil
1 teaspoon coarsely ground pepper
4 teaspoons vegetable oil
1/2 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1/2 green bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
3 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces
2 garlic cloves, minced
2 teaspoons grated fresh ginger