Saucy Beef Stir-Fry With Peppers
Ingredients
The beef and marinade
-
1½
lb.
boneless rib-eye steak, cut into 1" cubes
-
2
Tbsp.
cornstarch
-
1
tsp.
cornstarch
-
1
Tbsp.
dark soy sauce
-
2
Tbsp.
soy sauce
-
1
Tbsp.
unseasoned rice vinegar
-
1
tsp.
freshly ground pepper
The vegetables and seasoning
-
1
medium
onion, thinly sliced
-
8
pieces
finger hot peppers or cayenne chiles, sliced 1" thick
-
1
piece
fresh ginger, peeled and finely chopped (2" piece)
-
5
cloves
garlic, finely chopped
-
Kosher salt
For cooking
For serving
Instructions
- Combine the steak cubes, cornstarch, dark soy sauce, soy sauce, and rice vinegar in a bowl and toss to coat.
- In another bowl, mix freshly ground pepper, remaining dark soy sauce, soy sauce, rice vinegar, and water; set aside.
- Heat vegetable oil in a skillet or wok, add the marinated steak in a single layer, and cook until browned on both sides. Transfer to the bowl with the dressing.
- In the same skillet, heat more oil, add sliced onion, and cook until fragrant. Add the peppers, ginger, and garlic, cooking until softened.
- Return the steak and dressing to the skillet, combine, and adjust the sauce with water and salt as needed.
- Serve the stir-fry with steamed white rice.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
40g
Total protein
35g
Sodium
800mg
Cholesterol
80mg
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