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  • Beef With Ginger And Bell Peppers

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    Beef With Ginger And Bell Peppers
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. soy sauce
    • 1 Tbsp. dry sherry
    • 4 tsp sesame oil
    • 1/2 tsp sugar
    • 1 tsp rice wine vinegar
    • 1 lb flank steak sliced against grain on an angle, cut into 4" by 1/2" strips
    • 3 Tbsp. vegetable oil
    • 2 med garlic cloves sliced
    • 4 tsp chopped peeled fresh ginger
    • 3 x bell peppers, 1 red, 1 yellow, 1 green seeded, and cut into 1" pcs
    • 1/4 tsp kosher salt
    • 1/8 tsp freshly-grnd black pepper
    • 1 Tbsp. soy sauce
    • 1 tsp Chinese black vinegar or possibly balsamic vinegar
    • 1 tsp cornstarch dissolved in
    • 1 Tbsp. water

    Directions

    1. To make the marinade: In a medium bowl, whisk the ingredients together, add in the flank steak, stir to coat the meat, and marinate at room temperature for 45 to 60 min.
    2. To stir-fry: When ready to serve, heat a large skillet or possibly wok. Heat 2 Tbsp. of the oil and stir-fry the garlic and ginger over high heat for 30 seconds. Add in the peppers, stir-fry for 3 min, and season with the salt and pepper. Transfer the peppers to a bowl and keep hot.
    3. Heat the remaining oil in the pan, add in the beef, and stir-fry over very high heat for 2 to 3 min. Return the peppers to the pan, add in the soy sauce and vinegar, and combine with the beef. Add in the dissolved cornstarch and continue cooking for 1 minute, till the sauce begins to thicken. Transfer to a platter and serve immediately.
    4. This recipe yields 4 servings.

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