Stir-Fried Beef with Green Peppers
This dish goes well with rice or noodles.
- 1)10 oz (285 g) flank steak, trimmed
- 2)5 oz (140 g) shishito peppers, tops removed
- 3)2 scallions, cut into 1-inch pieces
- 4)1 one-inch piece ginger, thinly sliced.
- 5)1 clove garlic, minced
- 6)1 teaspoon Shaoxing wine
- 7)1 teaspoon dark soy sauce
- 8)1 teaspoon light soy sauce
- 9)½ teaspoon Zhenjiang (Chinkiang) vinegar
- 10)¼ teaspoon sugar
- 11)3 tablespoons vegetable oil for velveting
- 12)1 tablespoon vegetable oil for stir-frying
- 13)Salt and freshly ground black pepper
- For the marinade:
- 1)½ teaspoon light soy sauce
- 2)½ teaspoon dark soy sauce
- 3)½ teaspoon baking soda
- 4)¼ teaspoon sugar
- 5)¼ teaspoon salt
- 6)¼ cup (60 ml) water
- 7)1 egg, beaten
- 8)1 teaspoon potato starch or cornstarch
Level of difficulty Average
Preparation time 90mins
Cooking time 5mins
Cost Average budget
Cut the flank steak along the grain into 2-inch strips. Cut each strip against the grain into 1/3-inch (8 mm) slices. Further cut each slice into 1/3-inch (8 mm) matchsticks.
To marinate the beef, mix the light soy sauce, dark soy sauce, baking soda, salt and sugar in a bowl. Add the beef. Mix and stir by hand while gradually adding the water. When the beef mixture becomes sticky, about two minutes, add the egg and potato starch and continue to mix until well incorporated. Marinate the beef for 2-3 hours. Stir the beef from time to time during marination.
To velvet the beef: drain excess liquid from the beef. Heat 3 tablespoons of oil in a wok or skillet over medium heat. When the oil reaches about 270°F/130°C (when tiny wisps of smoke start to rise), add the beef in a single layer and stir quickly. When the meat just turns color, about 1 minute, transfer to a strainer to drain. Alternatively, you can velvet the beef in gently boiling water.
To finish the dish, add 1 tablespoon of oil to a hot wok or skillet over high heat. Add the ginger, scallion, garlic and stir-fry until fragrant, about 30 seconds. Add the green peppers and stir-fry until the peppers start to blister, about 90 seconds. Return the beef to the wok. Add the Shaoxing wine, dark and light soy sauces, vinegar, and sugar. Stir-fry until the beef is just cooked through, 2-3 minutes.
Adjust seasoning with salt and pepper. Plate and serve with rice.