Thursday, March 3, 2011
Stir Fried Beef with Peppers
This must be one of the tastiest flank steak recipes that I have come up with. Originally I wanted to do my version of Mongolian Beef but somehow it evolved into this lightly spiced Hoisin sauce based stir fry. The meat was very tender due to fact that it was thinly sliced across the grain and marinated overnight in mix of Hoisin and Oyster sauce, garlic, ginger, sugar, Sake and white parts of green onions.
Half an hour before serving this meal I cooked the rice in rice cooker and prepared garlic, 1” chopped ginger, julienned 1/2 red pepper, sliced 1/2 onion, 3 sliced water chestnuts and chopped green tops of scallions.
Heat up wok, add 1 tsp. peanut oil, 1/2 tsp. sesame oil and when hot add garlic and ginger and stir fry for 1/2 minute. Add pepper, onions and water chestnuts and cook for another 1/2 minute then add the beef with marinade and stir fry till beef is slightly caramelized, about 1 minute. Serve on preheated individual plate, garnished with green tops of scallions and with steamed rice on side.