Stir Fried Beef With Peppers and Onions

Tender slices of beef with a velvety texture and caramelized onions and peppers in a generous corporeality of flavorful sauce. This is a delicious and piece of cake repast you tin can put together in less than 30 minutes!

Bound to:

• Why yous'll love this recipe
• What you'll need
• Ingredient notes and substitutions
• How to make this recipe
• Frequently asked questions and tips
• The key takeaway
• Picket how I brand it hither
• More beefiness recipes you may like
• 📖 Recipe
• 💬 Comments

Why you'll dear this recipe

• Stir-fries are quick and like shooting fish in a barrel to make at habitation. This one takes less than 30 minutes!
• Hot, delicious, and meliorate than Chinese food takeout.
• Velveting the meat by adding baking soda and cornstarch is a technique used in Chinese restaurants to make them tender and "velvety."

I've besides updated this recipe, just every bit succulent just with lots of sauce! Your rice volition give thanks you for information technology.

What you'll need

Oil (for searing & sautéing) and footing pepper are non in the movie.

Ingredient notes and substitutions

• Beefiness: My go-to cuts for stir-frying are flank steak and flat atomic number 26 steak (also called elevation blade steak). They're full of flavor, tender, and are reasonably priced. A similar cut would be skirt steak or flap meat (also called sirloin tip). A more economical choice would be chuck steak. Information technology comes from a larger chuck roast that you can dissever and freeze for time to come apply. They come with extra fat, and so you volition need to trim them. If you don't mind spending more, a good selection would be boneless short ribs. Its deep marbling makes it tender and flavorful. Beef sirloin (both tiptop sirloin and bottom sirloin or tri-tip) is some other option.
• Baking soda: As well known as sodium bicarbonate, a key ingredient in "velveting" the meat, along with cornstarch. It's the same ingredient used in baking, cleaning, or neutralizing odors.
• Soy sauce: Employ a regular, all-purpose soy sauce or light soy sauce. Practise not employ dark soy sauce for this recipe.
• Shaoxing wine: Information technology is an bister-colored Chinese rice wine that enhances the flavors in the dish. It adds depth to stir-fries similar Tofu & Asparagus Stir Fry, braises/stews, and sauces like Asian Chili Garlic Shrimp. To substitute in this recipe (though it won't taste exactly the same), you lot can apply some other Chinese cooking vino, dry sherry, or Japanese rice vino (sake).
• Oyster sauce: Information technology is a thick, umami-rich brown sauce used in Asian cuisine. Information technology is an all-purpose blazon of sauce fabricated from oyster extractives that adds season and depth to dishes. It tastes sweet and salty, with a mild briny flavor similar that of oysters.

Left: Lee Kum Kee Oyster-flavor Sauce Right: Lee Kum Kee Premium Oyster Sauce

• Sesame oil: Utilize the rich and nutty night-colored diverseness made from toasted sesame seeds. Information technology has a strong flavor and scent used for seasoning (as opposed to the low-cal variety used like regular oil) and is added in the concluding minutes of cooking. It can be overpowering in backlog, then utilise sparingly.

• Oil: Apply a neutral-tasting oil that tin withstand loftier rut, like canola or vegetable oil. Or combine with some other type of oil like olive oil. Find out more.
• Baking soda: "Velveting" is a technique used in Chinese restaurants that involves calculation baking soda (along with cornstarch) to break downwards the tough fibers of an inexpensive cut of meat and brand them tender and "velvety."

How to brand this recipe

Make the stir-fry sauce: (1)In a cup or a basin, mix the soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, sesame oil, and ½ loving cup of water. Set bated.

Prepare the meat: (2)Divide the slab of meat into 2"-thick sections forth the grain or the aforementioned direction equally the musculus fibers. (3)Piece each department thinly (nigh ¼ inch) at an angle and against the grain or across the muscle fibers. This is important to ensure that the meat is tender and easy to chew.

TIP: Partially freeze the meat for near an hour to make slicing easier.

(4)Place the meat in a bowl and add together two tablespoons of the stir fry sauce. Mix them upwards. (v)Add the blistering soda and cornstarch. (half dozen)Combine them well so they get evenly distributed. Set aside and permit the "velveting" have identify for about 15 minutes while y'all set the rest of the ingredients.

Set the aromatics & veggies: (7) Grate or mince the ginger. (8)Mince the garlic as well.

(9)Piece the red bell pepper into thin strips. (10)Slice the onion the same style. (11)Cut the scallions into 2-inch sections.

Stir fry: Set your wok or skillet or sauté pan over loftier rut. When the pan is hot and almost smoking, add a lilliputian oil to glaze the bottom. (12)Add the meat and spread it in a single layer. Don't impact them for nigh two minutes and so they can sear properly. (13)Flip the meat or swirl them around the pan and give it another infinitesimal to brown some more. Transfer to a plate.

TIP: Searing the meat chop-chop over high estrus creates that smoky season reminiscent of delicious Chinese takeout.

(14)Add the onions and red bong peppers. Get out them alone for a infinitesimal until slightly blistered. Mix them upwardly. (xv)Throw in the scallions and push the vegetables to the side of the wok or pan. Slightly lower the heat at this indicate. Add a little oil then add the ginger and garlic. (xvi)Sauté for about 30 seconds — careful not to burn them. Toss them all together.

(17)Take the seared meat that was set bated. (eighteen)Bring them dorsum to the wok. (19)Cascade the prepared sauce in. Let it cook for near 30 seconds to slightly thicken the sauce.

(20)Add some ground pepper so toss them together. Plough off the heat.

Serve: Beefiness stir fry goes best with white rice or patently noodles.

Frequently asked questions and tips

Do I have to utilise a wok?

If you take a wok, apply it! It has its advantages and is ideal for stir-fries and fried rice similar Crab meat fried rice. You can as well apply a skillet or a sauté pan that's large plenty where the ingredients go lots of contact with the hot pan. They say yous won't achieve wok hei this style, that unique smoky flavour and aroma yous become from cooking in a wok, but information technology will work only fine.

Tin can I brand this in advance?

Absolutely! Yous can prepare the meat, the vegetables, and the sauce (separately) in advance and keep them in the fridge. Velveting the beef can be done in merely v minutes, correct before cooking. When you have everything set up, it volition but have less than 15 minutes to stir-fry and get hot, delicious food on the table.

The cardinal takeaway

To have tender and soft slices of beef for stir-fries, it's essential to pick the right cutting of (inexpensive) meat, slice them against the grain, and "velvet" them by adding baking soda and cornstarch.

Sentry how I make it here

More beef recipes you may like

• Kare Kare with Beef Shank (in Peanut Sauce)

• Beefiness Caldereta

• Filipino Beef Tapa (Tapsilog)

• Korean Beefiness Stew

Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Delight rate, review, or comment below. Questions well-nigh this recipe are welcome, too!

Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Exist sure to tag me when you try any of my recipes @recipesbynora!

📖 Recipe

• ▢

  A wok or large skillet or sauté pan

Stir-fry sauce:

• ▢ iii tablespoons soy sauce (run across annotation)
• ▢ 1 tablespoons Shaoxing vino (see note)
• ▢ 2 tablespoons oyster sauce (run across note)
• ▢ ii teaspoons sugar whatsoever kind
• ▢ one tablespoon cornstarch
• ▢ 1 tablespoon sesame oil (see annotation)
• ▢ ½ cup water

For the Stir-fry:

• ▢ 1 pound (454 grams) flank steak (see note)
• ▢ ¼ teaspoon baking soda
• ▢ 1 tablespoon cornstarch
• ▢ 1 medium onion sliced intro strips
• ▢ 1 medium red bell pepper sliced into strips
• ▢ 3 scallions cut into 2-inch sections
• ▢ ii teaspoons minced ginger
• ▢ 4 cloves garlic minced
• ▢ Footing pepper to taste
• ▢ Oil for searing and sautéing

Make the stir-fry sauce:

• In a cup or a basin, mix the soy sauce, Shaoxing vino, oyster sauce, sugar, cornstarch, sesame oil, and ½ cup water. Set up aside.

Set the meat:

• Divide the slab of meat into 2"-thick sections forth the grain or the same direction as the muscle fibers. Slice each section thinly (nearly ¼ inch) at an angle andagainst the grainor across the muscle fibers. This is of import to ensure that the meat is tender and piece of cake to chew.

  TIP:  Partially freeze the meat for most an hr to brand slicing easier.

• Identify the meat in a bowl andadd 2 tablespoons of the stir fry sauce. Mix them up.

• Add together the baking soda and cornstarch. Combine them well and so they get evenly distributed.

• Set aside and let the "velveting" have place for about xv minutes while yous prepare the residue of the ingredients.

Prepare the aromatics & vegetables:

• Mince the ginger and garlic.

• Slice the red bell pepper and onion into thin strips.

• Cut the scallions into 2-inch sections.

Stir fry:

• Set your wok or sauté pan over high heat. When the pan is hot and nearly smoking, add a niggling oil to coat the bottom.

• Add the meat and spread it in a unmarried layer. Don't touch them for virtually 2 minutes and so they can sear properly.

• Flip the meat or swirl them around the pan and requite it some other minute to dark-brown some more. Transfer to a plate.

  TIP: Searing the meat apace over high rut creates that smoky flavor reminiscent of succulent Chinese takeout.

• Add the onions and red bell peppers. Get out them alone for a minute until slightly blistered. Mix them upwardly.

• Throw in the scallions and push the vegetables to the side of the wok or pan.

• Slightly lower the heat at this indicate. Add a little oil and so sauté the ginger and garlic for about 30 seconds — careful not to burn down them. Toss them all together.

• Bring the seared meat dorsum in and add together the prepared sauce. Allow it cook for about 30 seconds to slightly thicken the sauce.

• Add some ground pepper and so toss them together. Plough off the heat.

Serve and Store:

• Serve with hot white rice or plain noodles.

• Store leftovers in the fridge or in the freezer to extend its shelf life.

• Beef: My go-to cuts for stir-frying are flank steak and flat iron steak (besides called top blade steak). They're full of flavor, tender, and are reasonably priced. A like cut would be skirt steak or flap meat (also called sirloin tip). A more than economic selection would be chuck steak. Information technology comes from a larger chuck roast that y'all tin can dissever and freeze for time to come use. They come up with extra fat, so you will need to trim them. If you don't heed spending more than, a good choice would be boneless brusque ribs. Its deep marbling makes it tender and flavorful. Beef sirloin (both top sirloin and lesser sirloin or tri-tip) is another option.
• Baking soda:  As well known as sodium bicarbonate, a key ingredient in "velveting" the meat, forth with cornstarch. Information technology's the same ingredient used in baking, cleaning, or neutralizing odors.
• Soy sauce: Utilize a regular, all-purpose soy sauce or light soy sauce. Do non use dark soy sauce for this recipe.
• Shaoxing wine: Information technology is an amber-colored Chinese rice wine that enhances the flavors and adds depth to the dish. To substitute in this recipe (though it won't gustatory modality exactly the aforementioned), you can use another Chinese cooking vino, dry out sherry, or Japanese rice vino (sake).
• Oyster sauce: It is a thick, umami-rich chocolate-brown sauce used in Asian cuisine. It is an all-purpose type of sauce made from oyster extractives that adds flavor and depth to dishes. Information technology tastes sweet and salty, with a mild briny flavor similar that of oysters.
• Sesame oil: Use the rich and nutty dark-colored multifariousness fabricated from toasted sesame seeds. It has a strong season and smell used for seasoning (as opposed to the light diverseness used like regular oil) and is added in the last minutes of cooking. It can be overpowering in excess, and so employ sparingly.
• Oil: Use a neutral-tasting oil that tin can withstand high oestrus, like canola or vegetable oil.
• Baking soda: "Velveting" is a technique used in Chinese restaurants that involves calculation blistering soda (along with cornstarch) to break down the tough fibers of an inexpensive cutting of meat and make them tender and "velvety."

Make Ahead:  You lot can prepare the meat, the vegetables, and the sauce (separately) in advance and keep them in the refrigerator. Velveting the beefiness can exist done in simply v minutes, right before cooking. When yous have everything ready, it volition only take less than 15 minutes to stir-fry and get hot, succulent food on the table.

THE KEY TAKEAWAY

To have tender and soft slices of beef for stir-fries, it's essential to slice the meat against the grain and "velvet" them by adding baking soda and cornstarch.

Calories: 317 kcal Carbohydrates: xiv g Protein: 27 g Fat: 16 grand Saturated Fat: 3 k Polyunsaturated Fat: 4 g Monounsaturated Fat: 8 1000 Trans Fat: 1 chiliad Cholesterol: 68 mg Sodium: 1135 mg Potassium: 565 mg Cobweb: 2 chiliad Sugar: v chiliad Vitamin A: 1022 IU Vitamin C: 43 mg Calcium: 51 mg Iron: 2 mg

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