The classic beef stir-fry with vibrant peppers offers an irresistibly delicious experience, with each bite narrating a unique culinary tale. This fusion brings forth a tango between mellow and zesty notes, allowing customization to your personal heat preference. While simple in its making, the dish radiates sophistication and taste, fitting seamlessly into casual meals or grand celebrations. Don’t forget the steamed rice for that perfect finish.
Delving into the Beef Choice
When selecting beef for this dish, the tender, succulent flank steak stands out. Its richness is enhanced when thinly sliced and marinated, setting the stage for a delightful meal. Alternatively, other options like sirloin, skirt steak, or even the budget-friendly beef chuck can be employed. To ensure maximum tenderness and minimal chewiness, always slice against the grain. For impeccable, uniform thin slices, partially freeze the beef beforehand. This technique not only ensures ease of slicing but also aligns with the pepper strips, creating a harmonious blend of textures.
The Pepper Perspective
In this recipe, we’ve employed a tantalizing mix of long hot green and red peppers, known for their unpredictable heat range. Sometimes they bring a mild tang, and other times, they offer an exhilarating spicy kick. For those seeking a milder experience, substituting with sweet cubanelle peppers or Anaheim peppers is recommended. These peppers not only add vibrancy to the dish but also an intriguing depth of flavor, especially when stir-fried to perfection.
Ingredients
Beef Marinade Components:
- 12 ounces of flank steak (sliced into lean strips)
- ¼ teaspoon of baking soda (optional for tenderness)
- 2 teaspoons of soy sauce
- ½ teaspoon of sesame oil
- 1 tablespoon of cornstarch
- 1 teaspoon of vegetable oil
Stir-Fry Components:
- 2 tablespoons of oil
- 3 garlic cloves (sliced)
- 8 long hot green peppers (seed-removed, sliced into 3-inch strips)
- 1 long hot red pepper (seed-removed, sliced into 3-inch strips)
- 1 tablespoon of Shaoxing wine
- ½ teaspoon each of salt and sugar
- 1 tablespoon of light soy sauce
- 1 teaspoon of dark soy sauce
- 1/8 teaspoon of white pepper
- ¼ cup of chicken stock (optional)
Cooking Directions
- In a bowl, combine all marinade elements with the beef, mix thoroughly, and let it rest for 30 minutes.
- Heat up a wok on high until it emanates a faint smoke. Pour in the oil and sear the beef lightly, keeping it slightly rare. Remove the beef and retain any remaining oil in the wok.
- On medium-high heat, reintroduce the garlic and peppers into the wok. After about 20 seconds, spread the Shaoxing wine for a delightful aroma.
- After another 20 seconds, reintroduce the beef along with the accumulated juices. Infuse with salt, sugar, both soy sauces, and white pepper. Stir-fry on high until the peppers exhibit a rich hue.
- For those who favor a saucy consistency, introduce the chicken stock and let it simmer. The cornstarch from the marinade assists in thickening. Dish out immediately and pair with fluffy rice.